Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw
Cumin-Scented Warm Savoy Slaw is a perfect side for curry covered cod.
- 1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise
- 2 tablespoons curry powder blend
- Four center-cut fillets black cod or other sustainable white thick-fillet fish (6 to 7-ounces each)
- Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay
- Lime wedges
- Cumin-Scented Warm Savoy Slaw, for serving, recipe follows
- Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows
Cook’s Note: To make your own curry spice blend, combine 2 tablespoons turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon ground ginger and 1/2 teaspoon dry mustard.
Heat the broiler and place the rack in the upper third of the oven.
Mix the mayonnaise with the curry powder blend in a small bowl. Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise. Place under broiler until the fish is firm and the top is very brown, 10-12 minutes.
(Keep an eye on the fish while broiling and move to a lower rack in the oven if it’s starting to brown before it’s cooked through.) Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.
Cumin-Scented Warm Savoy Slaw:
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 head savoy cabbage, shredded
- Juice of 1 lime
- Kosher salt
Heat the vegetable oil over medium-high heat in a large skillet. Add the cumin seeds and stir, 1 minute. Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.