Seared Cod with Sunshine Slaw
over Garlic Quinoa
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Crunchy, citrusy, full of light and bright flavours—this slaw is your 2020 resolution in a nutshell. Do yourself some good from the inside out with its sunshiny mix of cabbage, beets, roasted cashews and orange segments (pre-segmented for you, of course). Serve it with a fluffy side of quinoa and some scrumptious cod. A spritz of lime and a sprinkle of cilantro finish off this plateful of wonderful.
We will send you:
- 2 Cod fillets
- 1 Bunch of cilantro
- 1 Lime
- 15ml Minced garlic
- 100g Shredded red cabbage
- 100g Julienned beets
- 75g Orange segments
- 225g Pre-cooked multicoloured quinoa
- 15ml Maple syrup
- 25g Roasted cashews
- 7.5g Seared cod spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
Contains: Cod, Sulphites, Cashews
You will need:
Medium pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
28 g
Saturated Fat
4 g
Sodium
920 mg
Total Carb
71 g
Sugars
18 g
Protein
34 g
Fibre
10 g
Preparation
Cook the cod
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
Prepare the slaw
While the cod cooks, quarter the lime. Roughly chop the cilantro leaves and stems. In a bowl, combine the cabbage, beets, orange segments, maple syrup, cilantro, cashews (roughly chop before adding), the juice of up to 2 lime wedges to taste (double for 4 portions) and 2 tbsp oil (double for 4 portions). Season with S&P. Toss well.
Warm the quinoa
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; transfer to a medium bowl. Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ minutes, until warm. Transfer to the bowl of cooked garlic; season with S&P. Stir to combine.
Plate your dish
Divide the garlic quinoa between your plates. Top with the finished cod. Serve the slaw on the side. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
