Not only is seafood so versatile, but it’s also a nutrient-packed food that reduces inflammation with vitamins A, B, and D, as well as omega-3 fatty acids and minerals such as calcium, selenium, phosphorus, iron, zinc, iodine, magnesium and potassium. This recipe is a simple and flavorful way of introducing the Dietary Guidelines recommendation of eating at least 8 ounces of seafood per week, and black cod is a creative way to add seafood diversity while you’re at it. This recipe highlights black cod (aka sablefish) from Alaska that has a rich, buttery flavor and really takes on the flavors of any seasonings and spices you cook it with. This recipe for miso black cod power bowls was created in partnership with Once Upon a Pumpkin. This miso black cod power bowl made with flaky black cod (also called sablefish), sprouted brown rice, baby bok choy and shiitake mushrooms makes for a delicious and nutritious meal that’s easy to make and channels Asian flavors in every bite. Sprinkle extra sesame seeds on top if desired and enjoy! Remove and cook the mushrooms with a little extra oil if necessary until tender.Īssemble the power bowls by adding the dividing the rice, bok choy, mushrooms, and black cod fillets among 2 bowls. Add the bok choy first, searing it so that it gets a little golden brown. Pour what’s left of the marinade over the bok choy and cleaned mushrooms and sauté it in the same pan used for the cod. While the black cod is in the oven, sauté the bok choy and shiitake mushrooms. Once seared, place fish on a parchment lined baking sheet in the oven for about 10-12 minutes until fully cooked and flakey. You should see a nice golden sear before flipping to the over side.
#EASY POWER BOWL RECIPES SKIN#
Take the fish out of the marinade liquid, and place it skin side up to sear on the heated pan for about 1-2 minutes before flipping to the other side. Heat avocado oil in a sauté pan over medium heat. Remove the fish from the fridge, preheat the oven to 400 degrees F. While the fish marinates, cook the brown rice according to the package directions. Place in a covered container and refrigerate for 30 minutes. Whisk together, and pour about 3/4 of the mixture over the fish. In a small bowl combine the coconut aminos or soy sauce, miso paste, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. This recipe for Miso Black Cod Power Bowls was created in partnership with Once Upon a Pumpkin and uses sustainable black cod (sablefish) as the main protein.
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