Moroccan Cod over Wilted Spinach and Brown Rice with Remoulade

Servings:
Moroccan Cod over Wilted Spinach and Brown Rice with Remoulade 4.00/5 (4 votes)

The spice blend we are using tonight is a simplified Chermoula; a traditional Moroccan rub used on fish, chicken, lamb, and beef. Pairing simple remoulade provides a fantastic tangy compliment to the boldness of flavors. A note about preparation - Be sure to get your rice started first. Brown rice typically takes quite a while to cook.

Brown Jasmine Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 cup brown jasmine rice
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Bring all ingredients to a boil, reduce to simmer, cover, and let cook 45-50 minutes (or according to package directions).
  2. Fluff with fork and serve.

Nutritional Information

Serving Size 91g Calories 340 Fat 3 Carbs 72 Fiber 2 Protein 6.

Moroccan Spiced Cod over Wilted Spinach with Remoulade

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds cod fillets
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 20 ounces baby spinach
  • 1/4 cup chicken stock
  • kosher salt and pepper, to taste
  • Spice Mixture
  • 2 tablespoons cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • Remoulade
  • 1/4 cup mayonnaise
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers, chopped

DIRECTIONS

  1. Combine the spice mixture in a small bowl.
  2. Combine remoulade in a separate bowl and set aside.
  3. Season fish lightly with salt and pepper. Sprinkle with spice mixture.
  4. Heat olive oil in a skillet over medium high heat until it begins to shimmer.
  5. Add fish to the pan, being careful not to overcrowd (you may have to work in batches).
  6. Cook about 1-2 minutes per side or until it flakes easily with a fork. Cooking times will vary depending on thickness.
  7. Add a bit more oil to the pan if necessary and then toss in the spinach.
  8. Stir until somewhat wilted, add the stock, and continue to stir until completely wilted.
  9. Season with salt and pepper.
  10. Plate spinach and top with cod.

Nutritional Information

Per Serving: Calories 349 Fat 15 Sat Fat 2 Sodium 459 Carbs 11 Sugars 2 Fiber 4 Protein 44.

NOTES

KID NOTE: The big kids liked the seasoning on the fish; especially with the ‘dip’. I didn’t think the little one would go for it, so I prepared her fish without seasoning. They all enjoyed the rice and spinach.

VEGETARIAN TIP: Use sliced firm tofu instead of fish.

GLUTEN MODIFICATIONS: Gluten free as written.

3 Comments

  1. Kendra says:

    Could the cod be replaced with pork?

  2. Steve says:

    I really tried to keep an open mind with the wilted spinach. There’s just something about wilted greens that I absolutely hate. The remoulade was good, but our fish was pretty bland. The fish I used wasn’t the greatest quality, but I just work with what my wife buys 😉

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