Spicy Glazed Cod with Roasted Acorn Squash
Spicy Glazed Cod with Roasted Acorn Squash. Special thank you to North Coast Seafoods for the Certified Sustainable Naked Wild Icelandic Cod to make the perfect autumn cod dish. The cod is marinated in a spicy Asian flare glaze, it’s surrounded by buttery roasted acorn squash and topped with pomegranate arils and basil. A cozy seafood dish that’s the perfect combination of sweet and spicy for the colder fall/winter months. So be sure to check out North Coast Seafoods products !! They offer next day delivery nationwide and their products are insanely fresh and delicious !!
Once again, it might be too early…BUT the holiday season is upon us and I am totally thinking seven fishes dinner ideas. I know we haven’t even posted our thanksgiving menu yet, but tonight we are having a delicious seafood dinner and I can’t help but think seven fishes idea?!
This cod recipe is so perfect for this time of year. It has the acorn squash which is such a delicious fall veggie…you can count me in for any type of squash. Then you’ve got the cod which is glazed in a spicy, asian sauce. I always think glazed seafood dishes are great for the winter. There is just something comfy and cozy about saucy glazes that is ideal for colder months. Finally the pomegranate arils make this dish perfect for the holidays. It gives the dish a pop of both color and flavor that is definitely delicious around the holiday season.
Maybe pair this dish with a pomegranate martini?! After all it’s Thursday which means the week is basically over. And, well, for me…Thursday is the last day of my work week, so time to start celebrating, you know?!
Ingredients
1 medium acorn squash; sliced into half moons
4 tablespoons butter; cubed
2 tablespoons olive oil
salt and pepper
1/4 cup sesame oil
1 clove garlic; chopped
1 tablespoon fresh ginger; grated
1 tablespoon tomato paste
1 tablespoon fish sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon crisp chili oil
1 pound cod
pomegranate arils and basil leaves for serving
Directions
Preheat the oven to 450 degrees. On a baking sheet lined with parchment paper, add the acorn squash. Top with butter cubes and drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes until cooked and caramelized.
In a medium bowl, combine the sesame oil, garlic, ginger, tomato paste, fish sauce, apple cider vinegar, honey, and crisp chili oil. Reduce the oven to 375 degrees. Add the cod to the baking sheet with the squash. Spoon the sauce over the fish and the squash. Cook for another 20 minutes or until cod is cook through. Serve topped with pomegranate arils and basil leaves.
