Let’s talk about fish for a moment. When paired with lemon, everyone will tell you these two ingredients go together like peanut butter and jelly.

This tag-team of flavor bring a tangy mouth-watering combo that is sure to delight the pallet and your senses. Japanese Yuzu adds a pleasing pucker while the Kewpie ( Japanese Mayo ) helps keep the fish moist and tender while cooking – and eating, no one likes a dry fish.

Easy to say, this delectable Yuzu Lemon 🍋Glazed Cod 🐟 piece of deliciousness will have your friends and family asking for seconds or even thirds.

Now let’s get cookin’! 👨🏻‍🍳👩🏽‍🍳

Ingredients

2 Lb. Cod, cut into 1 ½” wide strips
1 C Kewpie Mayo
2 Tbl Yuzu Juice
1 Tbl Lemon Juice
1 tsp Cumin
2 Tbl Paprika
1 C Quinoa
2 Tbl Butter
1 Large Onion, Diced
2 Heads, Broccoli
2 Tbl Olive Oil
3 Tbl Kosher Salt
2 Tbl Black Pepper

Allergens
Egg, Fin Fish, Milk, Soy

Steps

First let’s make the Yuzu Kewpie Mayo.

In a small bowl mix together Kewpie, Yuzu, lemon juice, 1 tsp cumin, 1 Tbl paprika and 1Tbl salt. Next coat the cod with the kewpie mixture and place in the fridge to marinate over night, or at least four hours.

Side Note: This Yuzu Kewpie Mayo is excellent on sandwiches too!
Let’s get the quinoa started. In a medium sized pot add the butter, when it melts toss in the onion and sauté until translucent. As soon as the onions are ready add in the quinoa and sauté for about two minutes. Then add 2 C water ( you can also use chicken stock or dashi ) and a pinch of salt. Bring to a boil then reduce to a simmer, cover, and cook for 15-20 minutes. When the quinoa is nice, and tender turn off the heat and “fluff” it with a fork.
Time to tackle the broccoli. Cut the broccoli into bite sized pieces then add one tablespoon of olive oil and mix to coat. Next toss in 2 tsp garlic powder, 1 Tbl salt and 2 tsp black pepper and gently mix. Place the broccoli of a sheet tray lined with parchment paper and set aside.
While the quinoa is cooking lay the marinated cod on a sheet tray lined with parchment paper and a wire rack. Be sure to not over crowd the pieces of fish, you want a little space in between the fish to help then cook more evenly.
Once the fish is laid out all pretty-like, dust the top with a little paprika. This will give the fish a nice golden reddish color and of course it adds flavor too.

Bake the fish in an oven pre-heated to 425° for 15 -20 minutes or until the internal temperature is 165°. They should be a nice golden color, if not turn the broiler of high and give the 2-3 minutes more.
When the fish is done toss the sheet tray of broccoli in the oven and roast for about 5 minutes. It won’t take long in a super-hot oven.
Next, all you have do is assemble your plate, or bowl in our case.

Place a scope of quinoa in the bottom of the bowl, then add a few pieces of broccoli on the side. Gently, using a fish spatula if you have one, place the fish directly on top. Feel free to add a garnish od cilantro, green onion, or even a slice of lemon on the side.
Last step, Dig in!
This is a unique recipe that is full of flavor and the kewpie coating really helps to keep the fish incredibly moist and delicious

For another great citrus dish try our Yuzu Clams with Parmesan and Zucchini Noodles.

Until next time keep on Seeking everything Savory.

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