master

Tonight, a simple, flavorful glaze takes cod to gourmet heights. We’re combining the fresh-squeezed juice of cara cara orange—an extra-sweet variety with a ruby tinge—with a splash of mirin (a sweetened Japanese rice wine), for a delightfully bright accent. To round out this winter dish, a bed of warm barley and sautéed broccoli offers a satisfying layer of nuttiness.

Ethan Mick

with Warm Barley & Broccoli Salad

Orange & Mirin-Glazed Cod

Cod Fillets

Pearled Barley

Garlic

Cara Cara Orange

Lemon

Broccoli

Mirin

Crushed Red Pepper Flakes

Roasted Almonds

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) [Quarter and deseed the lemon.](#) [Cut the broccoli into bite-sized florets.](#) [Peel and mince the garlic.](#) Halve the orange. Squeeze the juice of 1 half into a bowl. Cut off and discard the rind and white pith of the remaining half; medium dice. Roughly chop the almonds.

Prepare the ingredients:

[Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.](#) Drain thoroughly and return to the pot. Add **the juice of 2 lemon wedges**; stir to coat. Drizzle with olive oil and season with salt and pepper to taste.

Cook the barley:

Once the barley has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **broccoli** and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the **garlic** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add **¼ cup of water** and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and add **the juice of the remaining lemon wedges**. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the broccoli:

While the barley continues to cook, pat the **cod fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 5 minutes on the first side, or until browned. Flip the fillets and add the **orange juice**, **mirin** and **2 tablespoons of water**. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the cod is cooked through. Turn off the heat.

Cook & glaze the cod:

Add the **cooked broccoli** and **diced orange** to the pot of **cooked barley.** Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Finish the barley:

Divide the **finished barley** between 2 dishes. Top with the **glazed cod fillets** and any remaining glaze from the pan. Garnish with the **almonds**. Enjoy!