|2 servings||calories per servings 530||protein serving 27 g||carbs per serving 62 g||total fat per serving 17 g|
“Deviled” is an old term given to foods (like deviled eggs!) made spicy by mustard or other pungent seasonings. The term applies to the cod in this dish as well: the bold topping feels miraculous. A quick stir, a little smear, a short spin under the broiler, and the concoction turns into a tender, delectable fillet of flavor. Place it atop a warm rice pilaf brimming with colorful vegetables, and dinner is served. Fancy and ready in under half an hour, this is a dish that impresses effortlessly every time.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||3 g|
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.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, about 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.
While rice cooks:
• Grease a baking sheet with 1 teaspoon olive oil.
• Add cod to baking sheet.
• In a bowl, combine mayonnaise, mustard, lemon zest and 1/2 teaspoon Hot Steve salt.
• Spread evenly over top of cod.
Broil until cod is opaque throughout and topping is browned, 6-8 minutes.
• Add kale to rice in batches, stirring after each addition.
• Stir in roasted peppers and lemon juice.
• Season to taste with Hot Steve salt.
• Divide rice pilaf between serving plates.
• Top with fish, and drizzle with pan juices. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...