Atlantic Cod with Dragon Fruit Coulis
Jennifer at www.thefitfork.com
Make dinner “Pretty in Pink” with this lovely and light recipe for Dragon Fruit Coulis Atlantic Cod with Pink Rice Vermicelli.
The next time you come across dragon fruit, promise me you will give this amazing, gluten free recipe a shot. The combination of savory coconut, acidic dragon fruit with a sweet ending on top of a wonderful portioned Sizzlefish Wild Atlantic Cod. You can always garnish the cod with edamame for a little extra protein, and green onion and bean sprouts for elevated texture to your dish.
2 4-oz Sizzlefish Atlantic Cod fillets
1/2 teaspoon pink Himalayan salt
2 teaspoons coconut oil
1 cup cubed fresh pink dragon fruit (can substitute frozen, thawed)
3 - 4 cups hot water
4 "nests" rice vermicelli (approximately 4 ounces)
1/4 cup white cooking wine
1 tablespoon rice vinegar
1 teaspoon Sriracha pepper sauce
Noodle Garnishes: Edamame bean, green onions, bean sprouts, or other vegetables as desired.
Rub fish with salt on all sides.
In small skillet, heat coconut oil to medium high. Add fish and cook for 2 to 3 minutes on each side or until flaky and no longer transparent.
Meanwhile, add dragon fruit and noodles to large bowl and top with very hot, almost boiling, water. Let this soak together for 3 to 5 minutes or until noodles softened.
Carefully remove "nests" of noodles. Pour liquid through small-mesh strainer to reserve dragon fruit. Set noodles aside.
Remove fish from skillet. Add reserved dragon fruit, white wine, vinegar, and Sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.
To serve, place fish on noodle nest and top with dragon fruit coulis. Add additional vegetables if desired.