Ingredients
1 cup quinoa
1/2 cup distilled white vinegar
2 tablespoons agave syrup
1/2 teaspoon red pepper flakes
Coarse salt
6 kiwis, peeled, quartered lengthwise, and thinly sliced crosswise
1 bunch scallions, cut crosswise into 2-inch pieces, then slivered lengthwise
4 skinless black cod fillets (6 to 8 ounces each)
2 tablespoons green curry paste
Cilantro sprigs, for garnish
Preparation
Cook quinoa according to package instructions.
Meanwhile, in a medium bowl, whisk together vinegar, agave syrup, red pepper flakes, and 1/4 teaspoon salt. Add kiwi and scallions and allow to macerate for about 20 minutes, tossing occasionally.
Heat broiler with rack set 4 inches from heat. Brush cod fillets with curry paste and place on aluminum-foil-lined, rimmed baking sheet. Broil until opaque in center, 8 to 10 minutes. Serve cod over quinoa. Top with kiwi salsa, and garnish with cilantro.
