Yellow and Red Cod with Pomegranate-Mango Salad

Name: Yellow and Red Cod with Pomegranate-Mango Salad
Yield: Serves 4
Cuisine: Norway
Ingredients: A pinch of saffron threads or saffron powder; 1 tablespoon brandy or fresh lemon juice; 1 tablespoon finely chopped fresh cilantro; 2 tablespoons finely chopped shallots; 2 pomegranates; 2 ripe mangoes, peeled, pitted, and cut into 1-inch chunks; 1 teaspoon turmeric; 2 stalks lemongrass, quartered lengthwise; 2 teaspoons chili powder; 1 tablespoon salt; 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
Scandinavia
Fish course
Pescatarian
Nordic
Spicy
Gluten-free

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