Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise

2 tablespoons curry powder blend

Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish

Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay

Lime wedges 

Cumin-Scented Warm Savoy Slaw, for serving, recipe follows

Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows

Cumin-Scented Warm Savoy Slaw:

2 tablespoons vegetable oil

2 teaspoons cumin seeds

1 head savoy cabbage, shredded

Juice of 1 lime

Kosher salt

Coconut-Ginger Rice with Chickpeas and Chiles:

2 tablespoons butter

1 Fresno chile, sliced

One 2-inch piece ginger, grated

1 bunch scallions, whites and greens thinly sliced

2 cups chicken stock 

1 cup white rice

3/4 cup unsweetened coconut

Zest and juice of 1 lime 

1 can chickpeas, drained

1/2 cup chopped fresh cilantro

Directions

  1. Heat the broiler and place the rack in the upper third of the oven. 
  2. Mix the mayonnaise with the curry powder blend in a small bowl. Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise. Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes. (Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.) Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.

Cumin-Scented Warm Savoy Slaw:

  1. Heat the vegetable oil over medium-high heat in a large skillet. Add the cumin seeds and stir, 1 minute. Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.

Coconut-Ginger Rice with Chickpeas and Chiles:

  1. Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

Cook’s Note

To make your own curry spice blend, combine 2 tablespoons turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon ground ginger and 1/2 teaspoon dry mustard.

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