Curry Topped Black Cod With Cumin Scented Warm Savoy Slaw Recipes

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WARM SHIITAKE SLAW



Warm Shiitake Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stemmed and thinly sliced
3 to 4 cloves garlic, finely chopped
3/4 pound savoy or napa cabbage, shredded
3 tablespoons tamari sauce
Freshly ground black pepper
1 lime, juiced

Steps:

  • Heat the oil in large skillet over high heat. Add the mushrooms and stir-fry 1 minute. Add the garlic and cabbage and stir-fry for 2 to 3 minutes more. Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.
  • Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle) .

WASABI BROILED BLACK COD



Wasabi Broiled Black Cod image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 cup mayonnaise or egg-free mayonnaise, such as Vegenaise
2 teaspoons wasabi paste
Vegetable oil, for the broiler pan
4 fillets sustainable black cod or other firm white fish
1 ripe avocado
Salt
1 lime, cut in half

Steps:

  • Position an oven rack in the upper third of the oven. Heat the broiler.
  • Mix the mayonnaise and the wasabi paste in a small bowl.
  • Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes.
  • Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado.
  • Divide the fish among serving plates and arrange the avocado on top of or beside the fish.

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