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Orange Mirin Cod

Orange-mirin glazed cod over barley and broccoli salad with toasted almonds.

Serves 2Prep 15 minCook 27 minDifficulty mediumCuisine American

dairy-freemain

−Servings: 2+

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Ingredients

• 2cod fillets (about 12–14 oz total)
• ½ cuppearled barley
• 3 clovegarlic, peeled
• 1 tbspmirin
• 3 tbsproasted almonds, roughly chopped
• 1Cara Cara orange
• 1lemon
• ½ lbbroccoli, cut into bite-sized florets
• ¼ tspcrushed red pepper flakes (or to taste)
• Pantry items
• Olive oil
• Salt
• Black pepper
• Water

Instructions

1. Prepare the ingredients
2. Wash and dry the fresh produce.
3. Heat a medium pot of salted water to boiling over high heat.
4. Quarter and deseed the lemon.
5. Cut the broccoli into bite-sized florets.
6. Peel and mince the garlic.
7. Halve the orange. Squeeze the juice of 1 half into a small bowl. Cut off and discard the rind and white pith of the remaining orange half; medium dice the orange.
8. Roughly chop the almonds.
9. Cook the barley
10. Add the pearled barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender.
11. When tender, turn off the heat, drain thoroughly, and return the barley to the pot.
12. Add the juice of 2 lemon wedges; stir to coat. Drizzle with olive oil and season with salt and pepper to taste. Set aside.
13. Cook the broccoli
14. Once the barley has cooked for about 5 minutes, heat 2 teaspoons olive oil in a medium pan over medium-high heat until hot.
15. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.
16. Add the minced garlic and as much crushed red pepper flakes as you'd like; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
17. Add 1/4 cup water and cook, stirring occasionally, 1 to 2 minutes, until the water has mostly cooked off.
18. Turn off the heat and add the juice of the remaining lemon wedges. Transfer the broccoli to a bowl, season to taste, and set aside in a warm place. Wipe out the pan.
19. Cook & glaze the cod
20. While the barley finishes cooking, pat the cod fillets dry with paper towels and season both sides with salt and pepper.
21. In the same pan, heat 2 teaspoons olive oil over medium-high until hot. Add the fillets and cook 4 to 5 minutes on the first side, or until browned.
22. Flip the fillets and add the reserved orange juice, 1 Tbsp mirin, and 2 tablespoons water. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the cod is cooked through. Turn off the heat.
23. Finish the barley
24. Add the cooked broccoli and the diced orange to the pot of cooked barley. Drizzle with a bit of olive oil and stir to combine thoroughly. Season with salt and pepper to taste.
25. Plate your dish
26. Divide the warm barley & broccoli salad between two plates or bowls. Top each with a glazed cod fillet and any remaining glaze from the pan.
27. Garnish with the chopped roasted almonds. Serve and enjoy!
28. Cooking Times & Temperatures
29. Barley: simmer 25–27 minutes
30. Broccoli: sauté 6–8 minutes over medium-high
31. Cod: pan-sear 4–5 minutes first side, 1–2 minutes after glazing

Notes

• Adjust crushed red pepper flakes to control the spiciness.
• If you prefer a crisper broccoli, reduce the initial sauté time slightly.
• Use the reserved orange both as juice for the glaze and diced orange for brightness in the barley salad.
• Mirin adds a mildly sweet, bright acidity — a little goes a long way.