Cod with Quinoa and Kiwi Salsa
4 servings
34 minutes
Cod with quinoa and kiwi salsa is an unusual flavor combination inspired by modern European cuisine. The tender cod fillet infused with the spicy aroma of green curry paste develops a delicious golden crust under the grill. It is served with airy quinoa that beautifully absorbs the juices and aromas of the dish. The kiwi salsa adds a refreshing sweet-sour note, balancing the richness of flavors – the tenderness of the fish, warmth of spices, and mild heat from red pepper flakes. This dish is perfect for a light yet exquisite dinner, surprising with its delicate balance of ingredients and elegant presentation. Cilantro sprigs complete the composition, adding a fresh herbal accent. Simple to prepare but refined in execution, this recipe is a true celebration of flavor.
1
Boil quinoa in boiling water until cooked.
- Quinoa: 1 glass
2
Peel the kiwi, cut it lengthwise into 4 pieces, and slice thinly.
- Kiwi: 6 pieces
3
Meanwhile, in a small bowl, mix vinegar, agave syrup, red pepper flakes, and a little salt. Add kiwi and finely chopped green onion, mix, and let sit for 20 minutes.
- Vinegar: 0.5 glass
- Agave syrup: 1 tablespoon
- Red pepper flakes: 0.5 teaspoon
- Coarse salt: to taste
- Spring onion: 1 bunch
4
Preheat the grill in the oven.
5
Coat the fish fillet with curry paste and place it on a foil-lined baking sheet. Grill until cooked for 8-10 minutes.
- Cod fillet: 4 pieces
- Green curry paste: 2 tablespoons
6
Serve the fish with quinoa, salsa, garnished with cilantro sprigs.
- Quinoa: 1 glass
- Kiwi: 6 pieces
- Cilantro: to taste
