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Quinoa Crusted Pacific Cod with Mojo Verde

Quinoa Crusted Pacific Cod with Mojo Verde Recipe

A good fish fry is crunchy in the outside, meaty, and light in the inside. This is a hearty and light recipe that works perfectly with the mild flavor of Pacific Cod. Using quinoa and egg white to create a light and crispy crust also makes this recipe gluten free.

Quinoa Crusted Pacific Cod with Mojo Verde | Sitka Salmon Shares

Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Serves: 2


Ingredients

  • For Fish:
  • 2 pieces Pacific Cod
  • Zest of 1 lemon
  • 1 egg white
  • 1 cup cooked quinoa
  • 1 tsp smoked paprika
  • 1 cup vegetable oil, for frying
  •  
  • For Mojo Verde:
  • 1 Tbsp fresh chives
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh mint
  • 2 Tbsp fresh cilantro
  • 1/2 jalapeño pepper, seeded
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • A pinch of freshly ground pepper
  • Salt, to taste

Directions

For Fish

Season the fish with salt on both sides, sprinkle with lemon zest. In a small bowl, whisk the egg white to incorporate air until foamy. Brush the fish lightly with egg white on both sides. Add the remaining egg to one cup of cooked quinoa. Season quinoa with a pinch of salt and add smoked paprika. Place the quinoa mixture in a tray or platter. Working with your hands, pat the fish with the quinoa until it is well coated on both sides. Put the fish in the freezer for 15 minutes.

For Mojo Verde

In the meantime, make the Mojo Verde sauce. Finely chop all the fresh herbs and jalapeño, mix in a bowl with the lemon juice and olive oil, season with salt and pepper. Set aside.

Frying Fish

In a large skillet, heat oil over medium-high. Shallow fry the fish for about 2 minutes on each side, until the crust is golden brown, and the fish is cooked through. Serve immediately topped with Mojo Verde. Enjoy!


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Community Cooks

- with Sujhey Beisser -

Follow along as Sujhey Beisser takes you step by step through this Quinoa Crusted Pacific Cod with Mojo Verde recipe!

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