Mango Glazed Cod
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 35
- Cholesterol
- 73
- Sodium
- 688
- Total: 35 min
- Active: 25 min
Ingredients
Four 6-ounce skinless cod fillets
2 medium zucchini, cut into thick half-moons
2 Fresno chiles, sliced into rings
1 red onion, sliced thin
3 tablespoons olive oil
1/3 cup mango preserves
1/4 cup low-sodium soy sauce
3 tablespoons grated fresh ginger
3 tablespoons rice wine vinegar
1 teaspoon cornstarch
4 cloves garlic, grated
Red chile flakes, to taste
To Serve:
Cooked basmati rice
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
Directions
- Preheat the broiler and move a rack to the top third of the oven.
- Place the cod fillets in a 9-by-13-inch baking dish and scatter the zucchini, Fresnos and onion around. Drizzle over the olive oil and set aside.
- In a pitcher, mix the preserves, soy sauce, ginger, vinegar, cornstarch, garlic and red chile flakes until combined. Pour over the cod and vegetables, then transfer to the broiler. Broil, basting the fish halfway through, until the fish is just cooked through, 10 to 12 minutes. Serve the fish over rice, sprinkled with the cilantro and sesame seeds.