Chipotle honey cod, curried coconut rice + carrot ginger puree, chili-lime Brussels sprouts, and a peanut gremolata come together for an explosion of flavors in this fabulous dinner!
So, you’re probably a bit curious as to how this flavor combination was born. Here’s the story: I recently had a Brussels sprouts taco at a little spot called Bartaco, and I was so obsessed with all of the different flavors, I decided to make it into these delicious bowls! I had some cod in the freezer I really wanted to play around with so enter cod as the main protein. I feel like these would also be really delicious with chicken/salmon, or even cauliflower steaks to keep it vegetarian/vegan.
On the bottom of the bowls is a lightly curried carrot ginger puree (which may have been my favorite part), with curried coconut rice piled on top. Then, chipotle honey glazed cod sits beautifully cooked, along with the most addictive chili-honey-lime brussels sprouts. I made a quick peanut gremolata with fresh herbs and chile for a pop of crunch… YUM!!! These bowls definitely pack some heat, so adjust spice levels based off your preference, and taste as you go.
Full recipes below, enjoy friends!!! <3
Chipotle honey marinade:
1-1.5lbs cod
2-3 chipotle peppers in adobo, to taste
1/4 cup honey
2 tbsp rice vinegar
2 tbsp olive oil
4 cloves garlic, minced or grated
1 1/2 tsp oregano
1 tsp mild chili powder, sub paprika
1 tsp cumin
1 tsp salt
Cracked black pepper
Use for cod, chicken, salmon, or cauliflower (V) and cook accordingly!! I recommend marinating for at least 30 minutes. Brush excess marinade over meat/veg before cooking.
Coconut rice:
1 cup dry basmati rice, rinsed and drained
1 can coconut milk
1/4 cup water
2 tbsp yellow curry paste
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt, more to taste
freshly cracked black pepper
1 tsp honey
Add your curry paste, water, coconut milk, cumin, turmeric, salt, pepper, and honey to a small pot. Whisk well to combine. Add in rinsed and drained rice.
Bring rice to a boil, then immediately cover with a tight-fitting lid and reduce to a simmer. Simmer on lowest heat, lid-on, for 15 minutes.
Turn off heat and allow rice to steam for an additional 10 minutes. Use a fork to fluff rice before serving.
Curried carrot ginger puree:
3 medium-large carrots
1 clove garlic
1-2 inch knob fresh ginger, peeled
2 tbsp olive oil
2 tbsp rice vinegar
2 tbsp tamari + more to taste
2 tsp toasted sesame oil
1 tsp curry powder + more to taste
1 tbsp honey + more to taste
Combine all ingredients in a high power blender, and adjust to taste.
Chili Honey Lime Brussels sprouts:
1lb brussel sprouts, ends removed and halved
1 1/2 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp honey
Juice of one small lime
Combine chili powder, salt, oil, honey, and lime juice in a small bowl, whisk to combine.
Line a baking sheet with parchment paper. Toss Brussels in sauce, then pour onto parchment. Roast at 425F until browned and crispy, tossing the Brussels a couple of times throughout cooking to coat them in the sauce. This will take approx. 30-45 mins.
Peanut sesame seed gremolata:
1/2 cup peanuts, toasted
2 tbsp black sesame seeds, toasted
2 tbsp sesame seeds, toasted
Juice of 1/2 lime, + more to taste
1 tsp honey, more to taste
Pinch salt, more to taste
2 tbsp chopped cilantro
2 tbsp chopped mint
Add all ingredients to a bowl and stir to combine. Taste and add ingredients as needed.
Add a few spoonfuls of carrot-ginger puree to each plate, followed by a serving of coconut rice. Top with your protein and Brussels sprouts, then sprinkle over a generous amount of the gremolata. Enjoy!!
I hope you love these recipes- check out my Instagram @abigailsapron to watch me make the bowls!! The carrot ginger puree, brussels sprouts, and peanut gremolata are all VERY addicting; fair warning ;)
I hope you all have a lovely week!! Be on the lookout for some delicious recipes coming this week <3
With love,
Abigail
Yum! This sounds delicious
Amazing!!!!!!