– For the fritters: – DRESSING – zest and juice of one grated orange – 2 tablespoons blood orange juice – 1 tablespoon fresh lemon juice – 2 teaspoons fresh chive thinly sliced – 1 tablespoon lemongrass thinly sliced – 1/4 teaspoon salt – 1/4 teaspoon ground cumin – 1/4 teaspoon sweet paprika – 3 tablespoons extra-virgin olive oil – SALAD – 1 cup uncooked quinoa – 1 3/4 cups water – 1/2 teaspoon salt divided – 1 cup orange sections cut in half – 6 whole kumquats seeded and sliced – 2 medium beets cooked and cut into wedges – 4-6 basil leaves chiffonnade
Cook time: 20 min
– Yield: You'll get about 4 servings from this recipe. – Check for readiness: Use a fork to test the fish and it will flake easily when cooked. Make sure you cook 10 minutes for each inch of the fish thickness (which is 2.5cm). Storage: Store any leftovers in airtight container for up to 3 days.
Can I use another type of fish? Yes, you can replace the cod with any firm, white fish fillet. Haddock is a great choice. Also good for this recipe: grouper and even bass.
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