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 1 avocado
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.