Watercress is a powerhouse of a veggie. According to the CDCs nutrient density ratings, it actually rates the highest of them all! Try it in a salad. Or, chopped up in this tasty rice dish.
What you need
1 cup white rice
1 inch piece fresh ginger, peeled and minced
1 garlic clove, minced
4 cod fillets (or turbot, or halibut)
3/4 cup Tessemae’s Soy Ginger Dressing
coarse salt and fresh ground pepper
1 large bunch watercress
4 scallions, thinly sliced crosswise
What to do
- Bring 1 ¾ cups water to a boil in a medium saucepan. Add the rice, ginger and garlic. Cover and reduce the heat to low. Cook until tender, about 15 minutes. In a baking dish, pour ¼ cup of the Soy Ginger over the fish, then season with salt and pepper. Let marinate at least 10 minutes at room temperature or up to one day refrigerated.
- Heat your broiler to high. Transfer the fish to a foil lined baking sheet. Broil, without turning over, until browned and just cooked through, 4-6 minutes.
- Slice the avocado. Trim the ends off the water cress and roughly chop half of it. Fluff the rice with a fork and stir in the scallions and the chopped watercress. Serve the fish with the rice, remaining watercress and avocado. Drizzle everything with the remaining Soy Ginger.