Yellow and Red Cod with Pomegranate-Mango Salad

Name: Yellow and Red Cod with Pomegranate-Mango Salad
Yield: Serves 4
Cuisine: Norway
Ingredients: 1 tablespoon finely chopped fresh cilantro; 1 tablespoon brandy or fresh lemon juice; 2 tablespoons finely chopped shallots; 2 stalks lemongrass, quartered lengthwise; 1 teaspoon turmeric; A pinch of saffron threads or saffron powder; 2 pomegranates; 2 ripe mangoes, peeled, pitted, and cut into 1-inch chunks; 1 tablespoon salt; 2 teaspoons chili powder; Four ½-pound cod steaks, skin on

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

IN THIS ELEGANT DISH, THE COD IS COLORED BY TURMERIC AND SAFFRON, FLAVORED WITH LEMONGRASS AND CHILI POWDER, AND ACCOMPANIED BY A SWEET-AND-SOUR POMEGRANATE-MANGO SALAD.

Ingredients

Four ½-pound cod steaks, skin on
1 tablespoon salt
2 tea

Europe
Norway
Scandinavian
Fish course
Pescatarian
Gluten-free
Spicy
Nordic
Scandinavia

Method

Preheat the oven to 400°F.

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels. Rub with the salt and chili powder.

Crisscross the lemongrass stalks on a baking p