|2 servings||calories per servings 590||protein serving 34 g||carbs per serving 83 g||total fat per serving 12 g|
Mild cod takes a bold step towards umami when roasted in a miso glaze, while the sweet pop of edamame fuses with earthy shiitake mushrooms. Flavorful sauces from Georgia’s own Chinese Southern Belle add vivaciousness to each component. The long-grain white rice is planted, harvested, milled and packaged by our friends at Delta Blues in Mississippi, and was named Best Rice in Southern Living magazine’s 2016 Food Awards.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||83 g|
|Dietary Fiber||7 g|
• Heat oven to 450° F.
• Grease a baking pan with 1 teaspoon cooking oil.
• In a small saucepan with a lid, combine rice, 1/4 teaspoon kosher salt and 1 1/2 cups water. Place on high heat.
• When liquid boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 12-15 minutes.
• Remove from heat, leaving covered until ready to serve.
MISE EN PLACE
• Discard mushroom stems. Thinly slice caps.
• Thinly slice green onions keeping white and green parts separate.
• Cut cod into 4 equal pieces.
• In a small bowl combine My Sweet Hottie glaze and miso.
• Add cod pieces; turn carefully to fully coat each piece.
Transfer cod to prepared baking pan. Spoon glaze onto each piece, being careful not to get much on the baking pan.
• Roast cod until fish just becomes opaque in the center, 6-8 minutes.
• Remove pan from oven, and leave fish on pan until serving.
• While fish cooks, place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When hot, add mushrooms. Cook without stirring until lightly browned, 2-3 minutes.
• Stir in green onion whites. Cook, stirring, until they become translucent, 1 minute.
Reduce heat to medium-low. Stir in edamame and You Saucy Thing sauce. Cook, stirring, until edamame is hot.
• Add any resting juices from the cod to the vegetables.
• Divide vegetables and rice between 2 plates, and top with cod.
• Garnish with benne seeds and onion greens, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...