Description
This recipe adds the amazing umami flavors of a soy broth to the wonderful textures of udon noodles and sauteed spinach. Topped with an amazing, grilled filet of healthy and sustainable black cod, you can’t go wrong with this for dinner!
Ingredients
4 black cod filets
1 lb fresh spinach, roughly chopped
4 oz dried udon noodles, cooked according to directions
8 oz cremini (or “baby bella”) mushrooms, sliced thinly
2 TBS sesame oil
2 cups vegetable stock
1 TBS grated ginger
1 TBS minced garlic
1/4 cup soy sauce
2 tsp Melissa’s Garlic Blend Seasoning
Sesame seeds and chopped cilantro, for garnish, optional
Instructions
Cook the noodles according to directions, set aside.
In a small saucepan, add 1/2 TBS sesame oil, garlic and ginger and mushrooms. Cook until fragrant. Add in soy sauce and veggie stock. Bring to a boil, reduce to a simmer for 5 minutes, adjust for taste, and set aside.
Saute spinach in 1 TBS sesame oil until wilted. Set aside.
Heat grill in two-zone fashion. Season fish filets with Garlic Blend seasoning, then spritz on sesame oil. Before grilling, coat grates with grapeseed or other high temp oil.
Grill fish filets for 5-6 minutes on hot side, then move to cooler side, flipping the filets. Cook until they reach 142 degrees. Remove, lightly cover, and rest.
To plate, in a shallow bowl, add 1/4 of the udon noodles and spread around the bowl. Add 1/4 of the spinach to the center. Add a filet on the spinach. Pour in 1/4 of the broth in each bowl over the filet, and serve. Garnish with sesame seeds and cilantro, if desired.