Wild Cod Paprika
Today’s easy, zesty recipe features our Alaskan Cod and comes from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia.
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City.
Monica makes her home in northern New Jersey, about 15 miles west of Manhattan, and makes simple but palate-pleasing dishes with superior, healthy ingredients.
Here's how Monica describes the path she took to arrive at this delicious recipe:
“Here is another recipe with my favorite ingredient… smoked paprika. I can’t get enough of this delicious spice. I love the smoky, savory and a bit of spicy flavors it imparts to all everything.”
“This is a very easy recipe and best of all, it is very healthy. I simply coated some cod fillets with a mixture of smoked paprika, salt and roasted cumin. I stored them in the fridge for a bit and cooked them under the broiler (make sure you take the fish out at least 20 minutes before cooking). I had broccolini in the fridge. I made some brown rice and added broccolini to it … an easy side dish.”
[Editor’s note: Her recipe for Broccolini Rice is show below the cod recipe. Broccolini is similar to broccoli but with smaller florets and longer, thin stalks. It's a hybrid of broccoli and kai-lan (“Chinese broccoli”)… a leafy vegetable with thicky, flat, blue-green leaves, thick stems, and a few tiny florets.]
Wild Cod Paprika
Juice of one lemon
*You can use regular "sweet" paprika. To lend the dish some of the some smoky flavor Monica intends, use 1/2 tsp of chipotle powder (chipotle being smoked chili pepper) and 1/2 tsp of paprika.
**Ground cumin will work too.
Mix the olive oil, lemon juice, smoked paprika, cumin seeds and salt in a small bowl. Cover the fish fillets with the dressing and marinate for an hour in the refrigerator.
Cook the fish under the broiler, about 8 to 10 minutes- depending on the size of the fish and broiler heat. Serve with broccolini rice.
Here’s who Moniica described this side dish:
“I usually make brown rice for my family to keep things healthy. I have tried to make the rice as delicious as possible. I cook it with chicken broth and a tad bit of butter- it makes a big difference.”
“In this case, I didn’t have a lot of time of cook dinner- a problem most people have. So, I checked my freezer where I always keep packs of frozen brown rice. It is great to have and use in a pinch. I decided to mimic the same flavors I used in the fish.”
“I started with a shallot and some garlic. I added roasted cumin seeds and smoked paprika. I then added the broccolini and the rice and checked for seasonings. Lemon juice finished off the dish really well. It is great side dish to make with fish or any other meat.”
2 cups cooked brown rice*
3 cups chopped broccolini
1 large shallot, chopped
2 garlic cloves, chopped
Juice of half a lemon
*Monica used frozen brown rice to speed the recipe’s cooking time.
****Ground cumin will work too.
***You can use regular "sweet" paprika. To lend the dish some of the some smoky flavor Monica intends, use 1/2 tsp of chipotle powder (chipotle being smoked chili pepper) and 1/2 tsp of paprika.
Heat a large frying pan with the olive oil.
Add the shallot, garlic and cumin seeds. Sauté on medium heat for 2 to 3 minutes.
Add the broccolini and cook on low heat for 10 minutes or till it is soft but not mushy.
Add the rice and mix well and lower the heat.
Add the salt and smoked paprika. Taste for seasonings and turn heat off.
Add the lemon juice and serve with the fish.
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