Curry-Topped Black Cod with Cumin-Scented Warm Savo

Name: Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise; 2 tablespoons curry powder blend; Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish; Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay; Lime wedges; Cumin-Scented Warm Savoy Slaw, for serving, recipe follows; Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows; 2 tablespoons vegetable oil; 2 teaspoons cumin seeds; 1 head savoy cabbage, shredded; Juice of 1 lime; Kosher salt; 2 tablespoons butter; 1 Fresno chile, sliced; One 2-inch piece ginger, grated; 1 bunch scallions, whites and greens thinly sliced; 2 cups chicken stock; 1 cup white rice; 3/4 cup unsweetened coconut; Zest and juice of 1 lime; 1 can chickpeas, drained; 1/2 cup chopped fresh cilantro

Servings: persons

1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise
2 tablespoons curry powder blend
Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish
Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay
Lime wedges
Cumin-Scented Warm Savoy Slaw, for serving, recipe follows
Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows
2 tablespoons vegetable oil
2 teaspoons cumin seeds
1 head savoy cabbage, shredded
Juice of 1 lime
Kosher salt
2 tablespoons butter
1 Fresno chile, sliced
One 2-inch piece ginger, grated
1 bunch scallions, whites and greens thinly sliced
2 cups chicken stock
1 cup white rice
3/4 cup unsweetened coconut
Zest and juice of 1 lime
1 can chickpeas, drained
1/2 cup chopped fresh cilantro

1
Cook's Note: To make your own curry spice blend, combine 2 tablespoons turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon ground ginger and 1/2 teaspoon dry mustard.
2
Heat the broiler and place the rack in the upper third of the oven.
3
Mix the mayonnaise with the curry powder blend in a small bowl.
4
Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using.
5
Slather the fish evenly with the curry mayonnaise.
6
Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes.
7
(Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.)
8
Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.
9
Heat the vegetable oil over medium-high heat in a large skillet.
10
Add the cumin seeds and stir, 1 minute.
11
Add the cabbage and wilt.
12
Finish the slaw with the lime juice and season with salt.
13
Heat the butter in a saucepot over medium heat.
14
Add the chiles, ginger and whites of the scallions and stir 2 minutes.
15
Add the chicken stock, rice, coconut and lime zest.
16
Bring to a boil, then reduce the heat to a simmer and cover.
17
Cook 17 to 18 minutes.
18
Add in the chickpeas in the last 5 minutes of cooking.
19
Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise, 2 tablespoons curry powder blend, Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish, Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay, and more.

Yes, Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions