Apricot Glazed Cod w/ Coconut Quinoa Risotto
Flaky apricot glazed cod and a creamy, coconut risotto make this dish hearty, yet healthy!
Servings: 2
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.