Now that the temps are dropping, having the oven heat up the kitchen is a welcomed side effect of preparing dinner. Who doesn't like a cozy, aromatic kitchen during the holidays? Well, you're in luck! This Asian-inspired seafood dish is not only healthy — complete with two of my favorite types of veggies: asparagus and mushrooms — it's also a cinch to make. Just pop the white, flaky cod and accouterments in the broiler and in 20 minutes, start to finish, you've got a melt-in-your-mouth glazed cod dinner and a warm kitchen: done and done!
Here's the recipe.
1 cup long-grain white rice
1/4 cup hoisin sauce
1 pound black cod or salmon
1 pound asparagus, trimmed and cut in half crosswise
4 ounces small shiitake mushrooms, stems removed
2 tablespoons olive oil
Kosher salt and pepper
- Cook rice according to the package directions. Adjust an oven rack to the middle position and heat broiler.
- Mix hoisin sauce and 1 tablespoon water in a small bowl. Place fish, skin-side down, on a foil-lined baking pan and spread sauce over the top.
- Toss asparagus, mushrooms, oil, and ¼ teaspoon each salt and pepper in a medium bowl. Scatter vegetables evenly around fish.
- Broil, stirring vegetables once, until they are tender and fish is cooked through and opaque, 6 to 8 minutes, depending on thickness.
- Slide a spatula between the skin and the fish; discard skin. Divide fish among individual plates. Serve with vegetables and rice.
- Main Dishes, Fish