Food & Cooking Recipes Ingredients Seafood Recipes Black Cod with Quinoa and Kiwi Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 4 Black cod, also known as sablefish, is rich in omega-3 fatty acids. In this simple, healthy recipe, it gets a kick from tangy kiwi slices. Ingredients 1 cup quinoa ½ cup distilled white vinegar 2 tablespoons agave syrup ½ 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 Directions 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. Print