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Blood Type Diet, Recipes

Grilled Veggies and Cod Over Apricot Walnut Brown Rice

My mom always told me that fish was “brain food,” turns out that she is right! Richly oiled, cold water fish, like cod, is packed with brain building nutrients, and studies have shown that eating foods rich in DHA, EPA, and Omega 3-Fatty Acids slow cognitive decline.

Grilled Veggies and Cod Over Apricot Walnut Brown Rice

(Right for All Blood Types)

It may seem like a lot of work when you look at this recipe, but it comes together quickly. The end result is impressive enough to entertain with and tastes great, too.

Ingredients for Rice:

1 cup brown rice

2 1/2 cups water (or broth/stock)

1/2 cup chopped walnuts

1/2 cup chopped dried apricots (or other dried fruit for your type)

Ingredients for Fish:

4 boneless, skinless cod fillets (approx. 4 to 5 ounces each)

1 teaspoon sea salt

olive oil

Ingredients for Veggies (Any cut up vegetables that stand up well to grilling and are appropriate for your type would work here.) Our favorites are:

yellow squash

zucchini

onions

1/2 teaspoon sea salt

1/2 of a lemon’s juice

1 Tablespoon olive oil

Ingredients for Drizzle/Sauce:

1 small shallot finely chopped

2 Tablespoons fresh parsley, finely chopped

1/2 teaspoon sea salt

1/4 cup olive oil

(for types that can have it, 1/4 teaspoon crushed red pepper flakes is excellent in this as well)

How to make it:

In a large bowl mix together the veggies, oil, salt and lemon juice.

Put veggies on skewers or in a grill bowl. Cook on grill turning occasionally until tender.

With paper towels pat fish dry, coat with oil and sprinkle with salt.

Place on sheet of foil and put on the grill.

Cook fish 3 to 5 minutes on each side, flipping only once.

In a small bowl whisk together the shallots, parsley, salt and olive oil. Set aside.

In a 2 quart pot bring water (or stock/broth) to a boil.

Reduce heat to low/simmer.

Add brown rice, walnuts and apricots to pot.

Cook for approximately 45 minutes, or until liquid is absorbed.

Fluff with a fork.

To assemble, spoon rice onto plates, top with veggies, then place fish fillet on top of veggies.

Spoon olive oil mixture over fish.

 

About: 

Ann Quasarano is the director of marketing for North American Pharmacal/ D'Adamo Personalized Nutrition. In addition to her marketing work Ann also edits the wildly popular D'Adamo Nutrition Email Newsletter.

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