Honey-Pom Red Pepper Wild Alaska Cod Quinoa and Lentil Bowl (Foodservice)
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 bowls
Ingredients
Mixed greens
- 8 ounces mixed greens
Red quinoa
- 1 1/2 cups red quinoa
- 4 quarts water
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper, finely ground
- 2 teaspoons extra virgin olive oil
Roasted brussels sprouts
- 20 ounces brussels sprouts, halved
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper, finely ground
Honey-pom lemon chili pepper sauce
- 1 teaspoon coriander seed, crushed
- 2 teaspoons extra virgin olive oil
- 1/2 cup honey
- 1 tablespoon pomegranate molasses
- 2 lemons, zested and juiced
- 2 ounces red bell pepper, finely diced 1/8 - 1/16 inch
- 2 tablespoons urfa biber chili
- 1 tablespoon cilantro, chopped
Honey-pom wild Alaska cod
- 1-1 1/4 pounds wild Alaska cod, 4 fillets, 4-5 ounces each
- Kosher salt, to taste
- Black pepper, finely ground, to taste
- 1 tablespoon honey-pom lemon chili pepper sauce
Other
- 3 3/4 cups red lentils, cooked
- 1/2 cup pomegranate seeds (optional add-in with brussels sprouts)
- Cilantro leaves, fresh, to garnish
- 2 tablespoons extra virgin olive oil
- 1 lemon, quartered, seeded
Preparation
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Step 1 Prepare greens
Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.
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Step 2 Prepare quinoa
Add quinoa, water, salt and pepper in an 8-10-quart sauce pot, bring to a low simmer and cook for 15-18 minutes. Strain and drain well, toss in a bowl with olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days.
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Step 3 Roast brussels sprouts
Preheat oven to 500°F, high convection if possible. In a mixing bowl, toss the brussels sprouts with olive oil and place evenly onto a parchment lined sheet pan. Season with salt and pepper. Cook for 8-10 minutes until golden brown and edges are slightly charred. Cool down at room temperature, cover and refrigerate up to 3 days. May be served warm or cold.
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Step 4 Make sauce
In a sauté pan, over low heat, toast crushed coriander seed for 15 seconds, add olive oil, honey, pomegranate molasses, lemon juice and bell pepper, bring to a simmer for 3 minutes, remove and cool. Add lemon zest, urfa biber chili and cilantro. Refrigerate up to 3 days.
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Step 5 Cook cod
Heat oven to 400°F. Season the Alaska cod with salt and pepper and place in a small 8″–10″ sauté pan. Spread 1 tablespoon of honey-pom lemon chili pepper sauce over the top of each fillet and bake 5-6 minutes until a light golden-brown color is achieved and the sauce becomes a thick glaze consistency. Remove and keep warm.
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Step 6 Assemble bowls
Prepare the sauce, quinoa, lentils and vegetable recipes in advance and refrigerate up to 3 days. Spread the mixed greens evenly on the bottom of the bowl, drizzle 1 tablespoon of honey-pom lemon chili pepper sauce over the greens to build flavor. Toss the quinoa and lentils in a bowl with 1 tablespoon of sauce and place over the greens. Toss the roasted brussels sprouts and optional pomegranate seeds with the cilantro and place them over the quinoa and lentils, leaving a space in the middle to place the Alaska cod. Extra pomegranate seeds may be added here as an option. Place cooked honey-pom wild Alaska cod on top and drizzle with ¼ cup of sauce and 1 teaspoon of olive oil. Garnish with a lemon wedge.
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Step 7 Notes
Wild Alaska pollock, salmon, or halibut can be substituted. Cooking times may vary. This dish would also be wonderful baked in a tagine and served with freshly cooked squash, zucchini, or pumpkin.
