15-Minute-Meals: Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

I’ve recently decided I’m going to run the Seattle Rock and Roll Half Marathon. Why? I’m honestly not sure. Perhaps it’s because I’m a glutton for punishment, or rather it’s the peer pressure of a number of my friends and family doing it. Or it could be the ever unattainable goal to be perfectly in-shape, toned, and fit like the women I see on the covers of the magazine while buying my triple-whipped brie or multiple bottles of Malbec. Whatever the reason…I’m doing it. Which means I’ve got 13 weeks to get in shape to run 13 miles. Seems reasonable.

As such, I’m going to be on the hunt for delicious and healthy meals that can be made in 15 minutes or less. This one fits that bill perfectly. Each item literally takes 10 – 15 minutes and since the asparagus and quinoa are self-sufficient it’s an easy dinner to pull together after a run. If you’re able, buy the fish and asparagus that day from your local farmers market or fish monger. This is the perfect time of year for thin, crisp, earthy asparagus so splurge and buy the best looking organic ones you can find.

Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

Pair with a light Pinot Grigio.

Serves 4

Roasted Asparagus: Pre-heat your oven to 500 degrees. Place trimmed asparagus in a 9×12 glass baking dish and lightly drizzle with olive oil. Toss until all the asparagus are lightly covered and glistening. Roast for 10 minutes, giving the pan a shake at the five-minute mark to ensure nothing burns.

Quinoa: Place two cups chicken stock and one cup quinoa in a small pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes until all the liquid is absorbed. Remove from heat and lightly fluff with a fork.

Alaskan Cod with Citrus Wine Sauce: I used cod, but pick whatever looks best and is preferably on sale. Rinse the fish, dry, and then lightly salt and pepper. In a large non-stick skillet pour 1-cup white wine and 1-cup orange juice. Add the fish and bring to a boil. Reduce to a simmer and gently poach for about 5 minutes per side (pending on the thickness of the fish) until cooked through and just beginning to flake. Remove from pan and tent with foil to keep warm. Bring the pan to a boil and reduce the cooking liquid by about 1/2. The citrus wine sauce will be a bright yellow and should be the consistency of warmed honey. Serve the sauce over the fish.