Tamarind-Glazed Cod with Lime Rice & Cucumber Relish

• Seafood

  • 2 Cod, Fillets

• Produce

  • 1 Large Bunch Cilantro
  • 1 1-Inch Piece Ginger
  • 1/2 lb Jicama
  • 1 Lime
  • 1 Persian cucumber

• Canned Goods

  • 1 tbsp Tamarind concentrate

• Condiments

  • 2 tbsp Golden mountain sauce
  • 1 tbsp Honey

• Pasta & Grains

  • 3/4 cup Jasmine rice

• Oils & Vinegars

  • 2 tbsp Rice vinegar

Found on blueapron.com

Description

Ingredients

• 2 Cod Fillets
• ¾ Cup Jasmine Rice
• 1 Persian Cucumber
• 1 Lime
• ½ Pound Jicama
• 1 Large Bunch Cilantro
• 2 Tablespoons Golden Mountain Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Honey
• 1 1-Inch Piece Ginger
• 1 Tablespoon Tamarind Concentrate

Directions

• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Peel and small dice the jicama. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds, then small dice the cucumber. Pick the cilantro leaves off the stems; discard the stems and finely chop the leaves.
• 2 Cook the rice: In a medium pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; season with salt and pepper to taste. Set aside in a warm place.
• 3 Make the glaze: While the rice cooks, in a small pot, combine the ginger, Golden Mountain sauce, honey, vinegar and tamarind concentrate; season with salt and pepper. Bring to a simmer. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and slightly reduced in volume. Remove from heat.
• 4 Glaze & roast the cod: While the rice continues to cook, line a sheet pan with aluminum foil and drizzle with oil. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the prepared sheet pan and evenly spoon the glaze over the top (you may have extra glaze). Roast 8 to 10 minutes, or until the cod is cooked through. Remove from the oven.
• 5 Make the relish: While the cod roasts, in a medium bowl, combine the jicama, cucumber, cilantro and the juice of all 4 lime wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 5 minutes.
• 6 Plate your dish: Divide the cooked rice between 2 dishes. Top with the roasted cod fillets and relish. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Peel and small dice the jicama. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds, then small dice the cucumber. Pick the cilantro leaves off the stems; discard the stems and finely chop the leaves.
• 2 Cook the rice: In a medium pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; season with salt and pepper to taste. Set aside in a warm place.
• 3 Make the glaze: While the rice cooks, in a small pot, combine the ginger, Golden Mountain sauce, honey, vinegar and tamarind concentrate; season with salt and pepper. Bring to a simmer. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and slightly reduced in volume. Remove from heat.
• 4 Glaze & roast the cod: While the rice continues to cook, line a sheet pan with aluminum foil and drizzle with oil. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the prepared sheet pan and evenly spoon the glaze over the top (you may have extra glaze). Roast 8 to 10 minutes, or until the cod is cooked through. Remove from the oven.
• 5 Make the relish: While the cod roasts, in a medium bowl, combine the jicama, cucumber, cilantro and the juice of all 4 lime wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 5 minutes.
• 6 Plate your dish: Divide the cooked rice between 2 dishes. Top with the roasted cod fillets and relish. Enjoy!

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