Speedy Spicy Cod
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup pearl barley
- 1 medium sweet potato, peeled and chopped
- 1 large red pepper
- 1 bunch green onion
- 3 inches piece fresh ginger, peeled
- 1 tablespoon curry powder
- 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, drained
- 4 skinless cod fish fillets (4 oz. ea.)
directions
- Combine barley with 3 C water, cover with vented plastic wrap and cook in microwave on high for 10 minutes. Stir in sweet potato. Recover; microwave on high for 15 minutes or until tender.
- Chop pepper, slice green onions, and grate ginger; reserve 2 tbsp green onions for garnish. In bowl, combine remaining onions, red peppers, ginger, and 1/4 tsp each salt and pepper. Coat with olive oil cooking spray.
- Heat 12" skillet on medium-high. Add pepper mixture and cook 3 minutes until lightly browned, stirring often. Add curry powder; cook 1 minute, stirring. Stir in tomatoes; heat to boiling. Nestle cod in tomato mixture, cover, and cook 5-8 minutes, or until cod turns opaque throughout.
- Serve cod mixture over barley and sweet potato. Garnish with green onions.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>