Pomegranate-Glazed Black Cod with Bulgur Salad
Prep: 10 mins | Total: 30 mins
If this recipe isn’t a testament to the creativity of our friend & chef, Ali Banks, we don’t know what is. A woman of many talents, throughout her career Ali has spearheaded construction projects in New York City, received a formal culinary education in Paris, developed her animal butchery technique, and spent time in Alaska perfecting all things salmon. Today, she spends her time as a purveyor of fine wine & cheese in Chicago. That’s quite the impressive resumé, Ali! As you can probably tell, a passion for good food motivates much of what she does. That’s where this recipe comes in. Zany and bold, rich black cod is balanced with tart pomegranate and subtle bulgur, punctuated by a pistachio crunch.
- four 8oz pieces of black cod
- ¼ cup soy sauce
- ¼ cup pomegranate molasses
- 1½ cups bulgur
- ½ lemon
- 1 tbsp honey
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ cup olive oil
- 1 pinch allspice
- salt & pepper to taste
- ½ cup parsley, finely chopped
- ¼ cup mint leaves, thinly sliced
- ¼ cup pistachios, roughly chopped
- seeds from 1 pomegranate
Mix soy sauce and pomegranate molasses in a sealable, food-safe bag. Add black cod fillets, remove air, and seal. Marinate under refrigeration for 2-12 hours.
Preheat oven to 450°. While it’s heating, pour boiling water over bulgur and let sit 30-45 minutes, or prepare as according to package instructions.
In a large bowl, create dressing by whisking together lemon juice, honey, garlic, shallot, allspice, and olive oil. Season with salt and pepper to taste.
Toss bulgur with dressing. Just before serving, fold in parsley, mint, pistachios, and pomegranate seeds.
On a foil lined baking sheet, roast black cod skin-side down for 10-12 minutes, or until fish begins to flake.
Serve black cod warm over bulgur salad.
Ali's pro cooking tip: Make the bulgur salad (minus the parsley, mint, pistachios, and pomegranate seeds) when you marinate the cod for maximum flavor infusion.