Cod served with Shiitake Quinoa, Roasted Tomato, Sauteed Arugula and Sweet Corn Milk
- Number of Servings: 4
Ingredients
Shiitake Mushroom Quinoa:1/2 c shiitake mushrooms, sliced thin, no stems1 c quinoa, rinsed1 1/2 c chicken stock1 t buttersalt and pepper to tastebutter flavored cooking sprayRoasted Tomato:1 lg tomato sliced into 4 thick slices1 bay leaf in four pieces4 cloves of garlic sliced in half2 sprigs fresh thyme, picked from stem1 t olive oilsalt and pepper to tasteSauteed Baby Arugula:4 oz baby arugulasalt and pepper to tastebutter flavored cooking sprayBacon Balsamic Vinaigrette:3 slices center cut bacon2 oz balsamic vinegar1 t butterSummer Corn Milk:3 ears corn1 T chives, fresh1 t buttersalt and pepper to taste
Preheat the oven to 350 degrees.
Shiitake Mushroom Quinoa:
Heat a saute pan and spray with cooking spray. Add the mushrooms and cook until they soften. Add the quinoa and stir to coat. Add the chicken stock. Simmer, cover and cook on low until the liquid is absorbed, about 12 minutes. Remove from heat, season with salt and pepper, and stir in the butter. Cover to keep warm until added to final dish.
Roasted Tomato:
Place the slices of tomato in a baking dish in one layer. Season with salt and pepper and top each slice with a piece of the bay leaf and two halves of garlic. Sprinkle with thyme and drizzle with olive oil. Place dish in the oven and roast until just soft, about 2 to three minutes. Remove garlic and bay leaf. Set aside and keep warm until added to final dish.
Sauteed Arugula:
Heat sauce pan and spray with cooking spray. Add the arugula and stir until leaves wilt. Season with salt and pepper and set aside.
Bacon Balsamic Vinaigrette:
Chop the bacon and put in a pan over medium low flame. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend with a beater. Set aside.
Summer Corn Milk:
Cut the corn from the cob. Squeeze the juice from the corn to extract the milk. Heat corn milk gently on low in a sauce pan stirring frequently. When the milk is hot add the chives and butter. Beat until well mixed. Season with salt and pepper, keep warm and set aside.
Cod:
Season the fish with salt and pepper. Heat a saute pan on high and spray with cooking spray. Sear the fish until it is golden brown. Place the pan in the oven. Cook the fish in the oven until done and remove from oven. On four plates evenly divide the Shiitake Quinoa in the center of each. Top each with a tomato and place the fish fillets on top of these. Evenly divide the arugula among the four plates and place on top of the fish. Spoon the Balsamic Vinaigrette and Summer Corn Milk around the plate and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MAMINETTE.
Shiitake Mushroom Quinoa:
Heat a saute pan and spray with cooking spray. Add the mushrooms and cook until they soften. Add the quinoa and stir to coat. Add the chicken stock. Simmer, cover and cook on low until the liquid is absorbed, about 12 minutes. Remove from heat, season with salt and pepper, and stir in the butter. Cover to keep warm until added to final dish.
Roasted Tomato:
Place the slices of tomato in a baking dish in one layer. Season with salt and pepper and top each slice with a piece of the bay leaf and two halves of garlic. Sprinkle with thyme and drizzle with olive oil. Place dish in the oven and roast until just soft, about 2 to three minutes. Remove garlic and bay leaf. Set aside and keep warm until added to final dish.
Sauteed Arugula:
Heat sauce pan and spray with cooking spray. Add the arugula and stir until leaves wilt. Season with salt and pepper and set aside.
Bacon Balsamic Vinaigrette:
Chop the bacon and put in a pan over medium low flame. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend with a beater. Set aside.
Summer Corn Milk:
Cut the corn from the cob. Squeeze the juice from the corn to extract the milk. Heat corn milk gently on low in a sauce pan stirring frequently. When the milk is hot add the chives and butter. Beat until well mixed. Season with salt and pepper, keep warm and set aside.
Cod:
Season the fish with salt and pepper. Heat a saute pan on high and spray with cooking spray. Sear the fish until it is golden brown. Place the pan in the oven. Cook the fish in the oven until done and remove from oven. On four plates evenly divide the Shiitake Quinoa in the center of each. Top each with a tomato and place the fish fillets on top of these. Evenly divide the arugula among the four plates and place on top of the fish. Spoon the Balsamic Vinaigrette and Summer Corn Milk around the plate and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MAMINETTE.
Nutritional Info Amount Per Serving
- Calories: 391.5
- Total Fat: 9.2 g
- Cholesterol: 74.4 mg
- Sodium: 501.2 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 4.0 g
- Protein: 39.0 g
Member Reviews
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FREQUENTFLYER
I definitely need to try this for the Shiitake Quinoa alone. But you never say how much cod is in the recipe 3 or 4 oz? And it would be a lot easier to have each of these recipes seperately so I could omit the corn milk and vinaigrette and double the quinoa. Thanks for the great ideas though! - 8/31/07