Pan Roasted Cod with Grapefruit-Basil Relish and Broccoli Raisin Quinoa
(Cooking for 1.)
TIPS: There was once a time when I didn't rinse my grains before cooking. Do it. Seriously, just do it.
1/8 of a small onion
salt and pepper
1/4 cup quinoa, rinsed well
1/2 cup of broccoli, chopped
handful of raisins
1/8 cup of roasted almonds, chopped
cod filet (6 - 8 oz.)
1/8 tsp sugar
1 small red grapefruit
1/2 small shallot, minced
1 tbsp chopped fresh basil
1 tsp lemon juice
Heat a splash of oil in saucepan over medium-high heat.
Add the onion and season with salt and pepper.
Cook until softened (3-4 minutes)
Add the quinoa and 3/4 cup of water and bring to a boil.
Reduce heat to low and cover, simmering until almost all the water has evaporated (around 9-10 minutes)
Fold in broccoli and raisins and cover, cooking another 7-8 minutes more until broccoli is tender.
Remove from heat and fold in almonds, scallions and season with salt and pepper to taste
Preheat oven to 425 degrees
Pat cod dry and season with salt and pepper - spinkle sugar lightly over skinned side of filet
Heat oil in ovensafe skillet over medium high heat
Lay filet skin side down in skillet and lightly press 20-30 seconds so the sugar carmelizes the skin
Cook until browned on first side - about 2 minutes
Flip cod and transfer to oven and cook for 7-10 minutes
Cut and peel pith from grapefruit and then cut grapefruits into wedges and then slice crosswise into 1/2 inch thick pieces
Place grapefruit in strainer over a bowl and let drain for 15 minutes
After 15 minutes, measure out about 1/2 tbsp of grape fruit druice
Combine grapefruit juice, shallot, basil, lemon juice and 1 tsp of olive oil in a bowl
Stir in grapefruit and let sit for 15 minutes
Season with salt and pepper