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Saturday, January 3, 2015

Blue Apron: Macadamia Crusted Cod with Black Rice, Golden Beet and Avocado Salad

I know I keep saying every recipe is my favorite...
 but this is my new favorite.

Blue Apron:  Macadamia Crusted Cod with Black Rice, Golden Beet and Avocado Salad

I love cod.  I love fish.  I love rice.  I love beets. I love avocado.  

So yes I loved everything about this dish.  If you are as obsessed with these ingredients as I am, then you need to order this one up.  Better yet, you need to try Blue Apron and see what other creative meals they come up with.

2 Servings
700 calories per servings


2 Cod Fillets

¾ Cup Black Rice
3 Scallions
1 Avocado
1 Bunch Baby Golden Beets
1 Bunch Mint
2 Tablespoons Panko Breadcrumbs
1 Lime
¼ Cup Macadamia Nuts

1. Cook the rice: 
Heat 2 small pots of salted water to boiling on high. Once the first pot of water is boiling, add the rice and cook 27 to 30 minutes, or until tender. Drain thoroughly and return to the pot. Set aside.

2. Cook & peel the beets: 
While the rice cooks and once the second pot of water is boiling, add the beets and cook 22 to 25 minutes, or until tender when pierced with a fork. Drain the beets thoroughly. When cool enough to handle, using your hands and paper towels, gently rub the skins off the beets; discard the skins. Cut the beets into wedges and place in a bowl. Set aside.

3. Prepare the ingredients: 
 While the rice and beets cook, wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and dice the avocado; top with the juice of 2 lime wedges to prevent browning and season with salt and pepper to taste. Pick the mint leaves off the stems; discard the stems. Finely chop the macadamia nuts and place in a small bowl with the breadcrumbs.

4. Coat & cook the cod: 
 Season the cod fillets with salt and pepper on both sides. Coat 1 side of each seasoned cod fillet in the breadcrumb-macadamia nut mixture. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated cod, crusted-side down first, and cook 2 to 4 minutes per side, or until the crust is golden brown and the fish is cooked through.

5. Make the rice salad: 
 To the pot of cooked rice, add the cooked beets, lime zest, white parts of thescallions, avocado, mint (thinly slicing the leaves just before adding), half the green parts of the scallions and the juice of the remaining lime wedges. Add a drizzle of olive oil and stir until combined; season with salt and pepper to taste.

6. Plate your dish: 
 Divide the rice salad between 2 dishes. Top each with a cod fillet. Garnish with the remaining green parts of the scallions. Enjoy!

1 comment :

  1. Thanks a lot for sharing us about this update. Hope you will not get tired on making posts as informative as this.


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