Black Cod With Grapes Fennel Pecans And Kale Recipes

GRAPE JELLY-GLAZED BLACK COD

Steps:

• Place the soy, jelly and vinegar in a small saucepan over low heat, stirring until the jelly melts, about 1 minute. Let the glaze cool, and then place in a resealable plastic bag with the cod. Marinate in the refrigerator about 1 hour.
• Preheat the broiler. Line a baking sheet with foil.
• Remove the cod from the marinade and place the marinade in a small saucepan. Transfer the cod to the prepared baking sheet. Bring the glaze to a boil and turn off the heat. Remove 2 tablespoons of the glaze from the pot, reserving the rest for serving, and brush the cod with the glaze. Broil the cod about 5 inches from the heat, brushing with additional glaze halfway through, until just cooked through, 5 to 7 minutes depending on the thickness of the fish. It should feel just firm to the touch.
• Stir together the scallions and zest and sprinkle over the fish. Serve with rice and the reserved glaze.

BLACK COD WITH GRAPES, FENNEL, PECANS AND KALE

Steps:

• Pre-heat the air fryer to 400º F.
• Season the cod fillets with salt and pepper and drizzle, spread or spray a little olive oil on top. Place the fish, presentation side up (skin side down), into the air fryer basket. Air-fry for 10 minutes.
• When the fish has finished cooking, remove the fillets to a side plate and loosely tent with foil to rest.
• Toss the grapes, fennel and pecans in a bowl with a drizzle of olive oil and season with salt and pepper. Add the grapes, fennel and pecans to the air fryer basket and air-fry for 5 minutes at 400ºF, shaking the basket once during the cooking time.
• Transfer the grapes, fennel and pecans to a bowl with the kale. Dress the kale with the balsamic vinegar and olive oil, season to taste with salt and pepper and serve along side the cooked fish.