Hello darlings,
A while back on my instagram stories, I shared that I was making this recipe to then share with you. I wasn’t lying, but it took longer than I thought! If you don’t know, we are redoing our floors right now…while still living in the house. Let me tell ya, not fun. Or easy. Our entire house is like a war-zone right now! Half of my kitchen is now home to furniture pieces that once lived in the dining room or in the living room. Our kitchen, den and bathrooms are the only rooms that aren’t hardwood. They’re tiled. So when the floor guys were looking for areas to store furniture/lamps/plants/etc., they naturally went to those tiled areas for storage. Therefore, half my kitchen is unusable and the part that is usable, is housing so many other odds and ends from the house it makes cooking, quite difficult. haha We have eaten as much redoing our floors as we did when we redid our kitchen. #truth
So, apologies that this one took so long! This recipe is easy, full of healthy fats and so frickin’ delicious. My hubby doesn’t like fruit, that’s a story for another day, so I was hesitant to put an apricot glaze on this. But I just didn’t tell him and he ate it and loved it. Lesson learned, just don’t tell him what’s in anything!
This recipe is adapted from a recipe I had once from one of those meal delivery boxes. This apricot glazed cod w/ coconut quinoa risotto is gluten free and can easily be dairy free! You will love it!
Apricot Glazed Cod w/ Coconut Quinoa Risotto
Ingredients
- 2 cod filets
- 4 tbsp salted butter divided
- 1 large bok choy if using baby bok choy, use 3-4
- 1 large shallot, diced
- 1/2 tsp ground ginger
- 1 tsp minced garlic
- 1 cup quinoa
- 1/4 cup white wine
- 2 cans coconut milk, I use one light and one regular
- 1/2 cup water
- salt and pepper
- 1 1/2 tbsp apricot jam
- 3 tbsp coconut aminos, tamari or soy sauce
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with tin foil and set aside.
- Using a sharp knife, chop your bok choy. Keeping the leafy greens separate from the bulbs. We are using both. Dice your shallots.
- In a large pot over medium heat, melt 3 tbsp butter. Once melted, add in your bok choy bulbs, shallots and ground ginger and saute until softened. About 4-5 minutes. Then add in your quinoa. Stir to combine and cook until lightly toasted. About 3 minutes. Next, pour in the wine and let cook until liquid is mostly absorbed.
- You're going to work in batches, adding 1/2 cup of coconut milk at a time. (I get a big bowl and add both cans of coconut milk and the 1/2 cup water and mix it together. Then use a measuring cup to scoop out 1/2 cup at a time.) So, add your 1/2 cup and stir. Let cook until liquid is absorbed. Then add another 1/2 cup and continue the process until all liquid is used. Keep stirring! Once all liquid is used and quinoa has sprouted, add your bok choy leaves and 1/2 tsp each of salt and pepper. Turn heat to low and keep warm until fish is done.
- After patting your cod dry with a paper towel, place your cod on the baking sheet and sprinkle with salt and pepper. Bake for 8-10 minutes until cooked through and fork tender. While that bakes, melt your 1 tbsp remaining butter in a microwave safe bowl. Then add the apricot jam and coconut aminos/soy/tamari. Whisk to combine. (If using coconut aminos, add a little salt to taste.)
- To plate, scoop a generous serving of coconut risotto into a shallow bowl and top with your cod. Then drizzle the apricot glaze over the top.
