Wild Alaskan Black Cod Grain Bowl

By Alaska Seafood Marketing Institute

A little sweet, a little heat, a lot of wow —this Wild Alaskan Black Cod Quinoa & Lentil Bowl with honey–pomegranate red pepper glaze is as easy as it is impressive. When dinner needs to feel special, try this easy recipe with flaky fish, rich glaze and wholesome grains.

Black cod has a rich, buttery flavor and a tender texture that makes it a delightful addition to any meal. Whether you're grilling, baking, or frying, black cod is incredibly versatile and always delivers a mouthwatering experience.

Honey-Pom Red Pepper Glazed Wild Alaskan Black Cod Quinoa & Lentil Bowl

Prep Time: 30 minutes   

Cook Time: 20 minutes (quinoa and red lentils each take 15-20 min)   

Servings: 4

Ingredients

*For the Honey-Pom Lemon Chili-Pepper Sauce:

• 1/2 tsp ground coriander

• 1 Tbsp extra virgin olive oil

• ½ cup honey

• 1 Tbsp pomegranate molasses

• 1/4 cup red bell pepper, finely diced

• 1/2 cup fresh lemon juice

• 2 tsp Urfa biber chili

• 1 Tbsp chopped cilantro if desired

*You can also substitute your favorite prepared balsamic/ honey dressing pomegranate seeds.

For the grains:

• 2 cups cooked red (or tri-color) quinoa

• 2 cups cooked red (or green) lentils

• Salt and pepper, to taste

• 2 Tbsp extra virgin olive oil

For the vegetables:

• 4 cups (about 20 oz) Brussels sprouts, halved

• 1 Tbsp extra virgin olive oil

• Salt and pepper, to taste

• 8-12 cups mixed greens

For the fish:

4 Wild Alaskan Black Cod fillets, 6 oz each

Salt and pepper, to taste

Wild Alaskan Sablefish (Black Cod) - 6 oz portions

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Instructions

1. Sauce: In a sauté pan, over low heat, toast crushed coriander seed for 15 seconds, add olive oil, honey, pomegranate molasses, lemon juice, and bell pepper, bring to a simmer for 3 minutes, remove, and cool. Add lemon zest, Urfa biber chili, and cilantro. Reserve and refrigerate. 

2. Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.

3. Preheat oven to 425°. In a mixing bowl, toss the cut Brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast for 8-10 minutes, until golden brown and edges are slightly charred.

4. Reduce oven temp to 400°F. Season black cod fillets with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

5. For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the Brussels sprouts with some pomegranate seeds and place over the quinoa mixture. Add black cod fillets to the bowl; drizzle with 1/4 cup dressing.

 Optional Garnish: Cilantro and lemon wedges.

Good to Know STORY

Quinoa and lentils make a nutritious and versatile combination, offering complete protein, fiber, and essential nutrients. This bowl provides a balanced and satisfying meal, suitable for various dietary preferences. Easy to prepare and customize, it's a tasty and healthful option for those seeking a wholesome dish.

Visit our store to learn more about the variety of wild caught fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, Wild Alaskan Black Cod (Sablefish), and Caviar.

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