Orange & Mirin-Glazed Cod with Warm Barley & Broccoli Salad

Orange & Mirin-Glazed Cod

with Warm Barley & Broccoli Salad

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

Tonight, a simple, flavorful glaze takes cod to gourmet heights. We’re combining the fresh-squeezed juice of cara cara orange—an extra-sweet variety with a ruby tinge—with a splash of mirin (a sweetened Japanese rice wine), for a delightfully bright accent. To round out this winter dish, a bed of warm barley and sautéed broccoli offers a satisfying layer of nuttiness.

Tonight, a simple, flavorful glaze takes cod to gourmet heights. We’re combining the fresh-squeezed juice of cara cara orange—an extra-sweet variety with a ruby tinge—with a splash of mirin (a sweetened Japanese rice wine), for a delightfully bright accent. To round out this winter dish, a bed of warm barley and sautéed broccoli offers a satisfying layer of nuttiness.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemon. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Halve the orange. Squeeze the juice of 1 half into a bowl. Cut off and discard the rind and white pith of the remaining half; medium dice. Roughly chop the almonds.

Cook the barley:
2 Cook the barley:

Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the juice of 2 lemon wedges; stir to coat. Drizzle with olive oil and season with salt and pepper to taste.

Cook the broccoli:
3 Cook the broccoli:

Once the barley has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and add the juice of the remaining lemon wedges. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook & glaze the cod:
4 Cook & glaze the cod:

While the barley continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 5 minutes on the first side, or until browned. Flip the fillets and add the orange juice, mirin and 2 tablespoons of water. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the cod is cooked through. Turn off the heat.

Finish the barley:
5 Finish the barley:

Add the cooked broccoli and diced orange to the pot of cooked barley. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished barley between 2 dishes. Top with the glazed cod fillets and any remaining glaze from the pan. Garnish with the almonds. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemon. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Halve the orange. Squeeze the juice of 1 half into a bowl. Cut off and discard the rind and white pith of the remaining half; medium dice. Roughly chop the almonds.

2 Cook the barley:

Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the juice of 2 lemon wedges; stir to coat. Drizzle with olive oil and season with salt and pepper to taste.

Cook the broccoli:
3 Cook the broccoli:

Once the barley has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and add the juice of the remaining lemon wedges. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Cook & glaze the cod:

While the barley continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 5 minutes on the first side, or until browned. Flip the fillets and add the orange juice, mirin and 2 tablespoons of water. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the cod is cooked through. Turn off the heat.

Cook & glaze the cod:
Finish the barley:
5 Finish the barley:

Add the cooked broccoli and diced orange to the pot of cooked barley. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished barley between 2 dishes. Top with the glazed cod fillets and any remaining glaze from the pan. Garnish with the almonds. Enjoy!

Plate your dish: