Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Shallot

    Shallot

  • Long Grain Rice

    Long Grain Rice

  • Beautiful Briny Hot Steve Salt

    Beautiful Briny Hot Steve Salt

  • Cod

    Cod

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Mustard

    Mustard

  • Lemon

    Lemon

  • Kale

    Kale

  • Roasted Red Peppers

    Roasted Red Peppers

METHOD

1
MISE EN PLACE • Heat broiler • Peel and chop shallot. • Zest and juice lemon. • Discard kale stems. Finely chop leaves. • Chop roasted peppers. • Halve cod crosswise.
2
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When hot, add shallot. Cook, stirring, 1 minute. • Add rice and 1/4 teaspoon Hot Steve salt. Stir to coat. • Add 1 1/2 cups water. • When water boils, reduce heat to low. Cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
3
• Grease a baking sheet with 1 teaspoon olive oil. • Add cod to baking sheet.
4
• In a bowl, combine mayonnaise, mustard, lemon zest and 1/2 teaspoon Hot Steve salt. • Spread evenly over top of cod.
5
Broil until cod is opaque throughout and topping is browned, 6-8 minutes.
6
• Add kale to rice in batches, stirring after each addition. • Stir in roasted peppers and lemon juice. • Season to taste with Hot Steve salt.
7
• Divide rice pilaf between serving plates. • Top with fish, and drizzle with pan juices. Enjoy!