Hot Honey Cod with 7-Grain Salad

Recipe

Main Dish
Hot Honey Cod With 7-Grain Salad

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4.23 out of 5 stars
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13 ratings

Recipe Data

4
Servings
25min
Prep
36min
Total

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    Description

    Smoky porter mustard with hot honey and a touch of black pepper makes for a delicious sauce on mild fish like cod. Serve on a bed of seven grains and a baby spinach and arugula blend for a satisfying, hearty meal.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs. Fish Market previously frozen Alaskan cod fillets, 1 to 1½ in. thick; cut into 4 portions
    1 tsp. Hy-Vee salt, divided
    3 tbsp. Hy-Vee hot honey
    2 tbsp. Culinary Tours coarse ground smoked porter mustard
    1 tbsp. lemon zest
    3 tbsp. fresh lemon juice, divided
    3 tbsp. Gustare Vita olive oil, divided
    2 tsp. Lawry’s seasoned pepper
    2 garlic cloves, minced
    2 tbsp. Hy-Vee unsalted butter
    1 (8.8-oz.) pkg. Full Circle Market 90-second microwave 7 grains
    4 c. lightly packed baby spinach and arugula blend
    Lemon wedges, for serving

    Things To Grab

    • Paper towels
    • Whisk
    • Small bowl
    • Large skillet
    • Spatula
    • Foil
    • Medium bowl
    • Fork
    • Zester
    • Serving plates
    • Spoon
    • Small sharp knife

    Directions

    1. Pat fish fillets dry with paper towels. Sprinkle both sides with ¾ tsp. salt; set aside.

    2. Whisk together honey, mustard, 2 Tbsp. lemon juice, 1 Tbsp. oil, seasoned pepper and garlic in a small bowl. Set honey sauce aside.

    3. Heat butter and 1 Tbsp. oil in a large skillet until butter melts. Add fish fillets in a single layer. Cook over medium heat for 6 to 7 minutes or until fish reaches 145 degrees, turning halfway through.

    4. Reduce heat to low; pour honey sauce over fish. Cook for 1 to 2 minutes more or until sauce is bubbly, spooning over fish occasionally. Remove skillet from heat; loosely cover with foil.

    5. Cook 7 grains in microwave according to pkg. directions. Transfer grains to a medium bowl; fluff with fork. Add spinach and arugula blend, lemon zest and remaining 1 Tbsp. lemon juice, 1 Tbsp. oil and ¼ tsp. salt; toss to well coat.

    6. To serve, divide grain mixture among 4 serving plates. Top with fish. Drizzle with sauce from skillet. Serve with lemon wedges, if desired.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 65mg
    • Sodium: 900mg
    • Total Carbohydrates: 35g
    • Protein: 21g

    Daily Values

    0%
    Iron 35%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons