Monday, March 13, 2017

Cod Fillets with Olive-Ancho Relish and Cauliflower-Poblano Pilaf

Cod Fillets with Olive-Ancho Relish and Cauliflower-Poblano Pilaf
Servings: 2

Ingredients:
For the relish:
1/4 c. pitted green olives
1/4 c. olive oil
1 small shallot, minced
1 Tbsp. fresh orange juice
1 tsp. fresh thyme
1/2 tsp. ground ancho chile
1/2 tsp grated orange zest

For the fish:
2 (5 to 6 oz) cod fillets
1 Tbsp. olive oil
1/4 tsp. dried thyme

For the pilaf:
2 or 3 c. riced cauliflower
1 Tbsp. olive oil
1 small poblano pepper, seeded and finely chopped
1 small shallot, minced
1/4 c. sliced almonds, toasted
1 Tbsp. fresh lemon juice

Instructions:
For the relish:
Combine all the ingredients for the relish in a food processor. Pulse until the mixture is finely chopped and forms a loose paste. Transfer to a bowl and set aside.

For the fish:
Preheat the oven to 400 degrees. Arrange the fish on a rimmed baking sheet. Drizzle with olive oil, and sprinkle with thyme and some salt and pepper. Roast for 20 minutes, until the fish just barely starts to flake when pulled apart with a fork.

For the pilaf:
In a large skillet, heat the olive oil over medium heat. Add the poblano and shallot and cook, stirring, until just tender, about 5 minutes. Add the cauliflower, and season with salt and pepper. Cook, until the cauliflower is just tender and beginning to brown, about 5 minutes. Stir in the almonds and lemon juice.

Serve the fish over the pilaf and top with the olive relish. Store leftover relish in the fridge for up to 3 days.

Notes: Very good, but the fish was a little dry - don't over cook it! 

No comments:

Post a Comment