Saucy Southern Black Cod
over Dirty Rice with Fresh Herb Salad
Cooking time
30 minutes
Servings
2/4
Calories
1110 /serving
Put A Little Louisiana in your life. That’s the spice blend that imbues this dish with Southern ambience. Atop dirty rice, so-called because it’s stained with aromatics, perfectly pan-cooked black cod rests under a lemony sauce. Meanwhile, fresh mint, cilantro and parsley are tossed into the salad.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 200g Mini sweet peppers
- 100g String peas (sugar snap peas or snow peas)
- 14g Herb medley (parsley, mint, cilantro)
- 1 Lemon
- 160g White rice
- 60ml Vegetable demi-glace
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Cod • Milk • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Zester
3 or 6 tbsp Butter
Total Fat
73 g
Saturated Fat
22 g
Sodium
1040 mg
Total Carb
88 g
Sugars
8 g
Protein
33 g
Fibre
8 g
Preparation
Mise en place
- Thinly slice the sweet peppers crosswise, discarding the stems and seeds.
- Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the string peas lengthwise.
- Mince the garlic.
- Zest and juice the lemon.
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions), ½ the demi-glace, ½ the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the lemon zest and 2 tbsp butter (double for 4 portions), and let sit, covered, for 5 min. Fluff the rice.
Cook the cod
- Meanwhile, pat the cod dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until golden brown and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine ¾ of the lemon juice, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, string peas and ⅔ of the herbs; toss well.
Make the sauce
- Heat the reserved pan on medium.
- Add the sweet peppers and remaining garlic. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp water, 1 tbsp butter (double both for 4 portions) and the remaining demi-glace; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until reduced.
- Off the heat, add the remaining lemon juice and herbs, and S&P; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the cod.
- Spoon the sauce over.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
