30-Minute Meals: Asian Spiced Winter Cod

This delicious 30 minute meal is an easy recipe to try out with family and friends. It’s a simple, figure friendly dish to try new things during the winter!

Asian Spiced Winter Cod

(Serves 4)

By: Heather Antonelli

INGREDIENTS:

2 lb. Atlantic Cod filets (skin removed, rinse & pat dry)

1 tsp. Tumeric

1 tsp. Red Chili Powder

1 tsp. Garlic Salt

1 tsp. Ground Ginger (or fresh)

1/2 Cup Lite Coconut Milk

1/2 Cup Oyster Mushrooms, Fresh and rough chopped

1/2 Cup Bonnet Mushrooms, Fresh and rough Chopped

1/2 Cup Cippolini Onions, Fresh Chopped

1 tsp. fresh garlic, fine chopped

1/4 Cup Basil, Fresh and rough chopped

1/2 Cup White Wine

1/2 Cup Quinoa (Bring 1 Cup water to a boil, add the rinsed quinoa, stir, cover and cook for 12 minutes. Strain and set Quinoa aside).

DIRECTIONS:

1.Rub the fish with a light coating of the olive oil.

2.Mix all the spices in a small bowl and then rub onto fish, both sides until coated.

3.In a saute pan, add the fresh garlic and a dash of olive oil. When the garlic begins to sizzle add the fish to the pan giving it about 10 seconds on each side to release the spices. Then add in the white wine, the mushrooms and the fresh basil. Let simmer for about 20 seconds and add in the coconut milk. Lightly season with some fresh ground salt & pepper and cover the pan with a lid, leaving it just cracked for steam to release. Let simmer for another 10 minutes until the fish is cooked through but not falling apart.

4.When the fish is ready, gently transfer to a serving platter or individual plates. Using a slotted spoon scoop out the mushrooms and basil and pour over the fish. Then pour the rich sauce over the fish or over the platter.

Raised predominately as a vegetarian, Heather Antonelli remembers the first time she tasted veal while visiting family in Rome, Italy. From that moment she never turned down a chance to try a new food or taste. As a “culinary explorer” she is lucky to get to spend months of every year on the road with her day job as a designer in the home furnishings industry. Her globetrotting ways bring inspiration both to her work and her passion – cooking. She enjoys bringing home her “food finds” and feeding any and all that pass through her kitchen. She is the author of Haute n the Kitchen, a collection of 18 personally designed dinner parties. She writes a regular blog where you can follow her on her adventures at www.hautenthekitchen.wordpress.com