Tuesday, February 7, 2012
I got the March issue of Clean Eating over the weekend, and the timing couldn't have been more perfect. Whole Foods had cod on sale this week, and CE had an easy and delicious-sounding recipe for it: Maple- Dijon Cod.
The recipe took me only a few minutes to throw together. "Popping" the mustard seeds was fun! The only changes I made were to add some kale and mushroom to the sauteed spinach and green onions. If you haven't noticed, I add the two to just about everything! Two of my favorite healthy foods.
This dinner was delicious enough to warrant typing it out to share!
Clean Eating, March 2012
4 tsp olive oil, divided
3 tbs. mustard seeds
2 tbs. dijon mustard
2 tbs. pure maple syrup
1 tsp. balsamic vinegar
salt and pepper, to taste
1 1/4 lb. center cut cod fillet, cut into 4 pieces
1 bunch green onions, trimmed and thinly sliced
12 cups baby spinach (this seemed like A LOT to me! I probably used 4 cups mixed with about 2 cups of kale and 1 cup mushrooms)
In a small skillet, heat 2 tsp. oil over medium-low. Add mustard seeds, stir to coat. Cover and cook until the seeds begin to pop, about 6 minutes. Turn off the sit and allow to sit, covered, until the seeds stop popping. Stir in mustard, syrup, vinegar, salt and pepper; set aside.
Adjust oven rack 3 inches from top and preheat broiler to high. Line a baking sheet with foil and arrange cod on foil in a single layer. Spoon mustard mixture over cod. Broil for about 8 minutes, until fish flakes easily. Remove from oven and cover with foil to keep warm.
Heat a large skillet on medium high and add remaining 2 tsp. oil. Add green onions and saute, stirring occasionally, for one minutes. Add spinach and cook until wilted, about 2 minutes. Spoon spinach onto plates and top with cod.