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Baked Cod w/Curry & Orange Sauce
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
For sauces:
2 teaspoons Madras curry powder
1/3 cup plus 1 Tablespoon peanut oil
1 large shallot, minced
1 inch piece fresh ginger, peeled & minced
1-1/2 Tablespoons plus 2 teaspoons rice vinegar
1 teaspoon fresh lime juice
1/4 teaspoon gf soy sauce
1 teaspon honey
Salt and freshly ground black pepper
2 cups fresh orange juice
1/2 jalapeño pepper, minced
Zest of 1 small orange
1 small orange
2 teaspoons red-wine vinegar
1/4 teaspoon sesame oil
For cod:
1 Tablespoon olive oil
1-1/2 pounds cod
Salt and freshly ground black pepper
1/2 cup pistachios, coarsley chopped
4 cups baby spinach leaves
2 medium carrots, julienned
1 medium leek, white and tender green part only, halved lengthwise and cut into thin slices
1 medium red bell pepper, julienned
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Directions
In a small dry skillet, stir curry powder over medium heat until fragrant, about 2 minutes. Transfer to a bowl and stir in 1/3 cup peanut oil. Set aside.
In a small bowl, combine 1 teaspoon minced shallots, 1 teaspoon minced ginger, 1-1/2 tablespoons rice vinegar, lime juice, gf soy sauce and honey. In a thin stream. whisk in curry oil until mixture emulsifies. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
In a separate saucepan, combine orange zest, orange juice and jalapeños with remaining shallots and ginger.
Bring to a boil over medium-high heat until mixture is reduced to about 1/2 cup, about 30 minutes.
Meanwhile, peel orange, removing all the white pith and cutting between membranes to release sections.
Add orange sections, red wine vinegar and remaining rice vinegar to orange juice mixture. Gradually whisk in remaining tablespoon of peanut oil and sesame oil. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat oven to 450°F. Line a baking sheet with aluminum foil. Lightly brush baking sheet with olive oil.
Lay cod filets on baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper. Top cod with chopped pistachios. Bake cod at 450°F for about 8-10 minutes or until fish flakes easily with a fork but is still slightly opaque in center. Let rest on baking sheet for 5 minutes before serving.
In a small saucepan, heat curry sauce.
In a large bowl, combine spinach, carrot, leek and red bell pepper. Toss vegetables with a few tablespoons of warm curry sauce.
To serve, place equal portions of spinach-vegetable mixture in the center of a dinner plate. Top with a serving of cod filet and drizzle each plate with orange sauce and a little curry sauce. Serve immediately. |
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