Make dinner “Pretty in Pink” with this lovely and light recipe for Dragon Fruit Coulis Atlantic Cod with Pink Rice Vermicelli. Dragon Fruit is just so fabulous and exotic, I get woozy with excitement when I find some beautiful ones at the market just waiting for loving attention. This easy-to-make fish dinner is as delicious and nutritious as it is lovely to look at — how fun would it be for a spa party, girl’s night in, special celebration or even just an impressive (and simple) weeknight dinner. I don’t like my food to look or taste boring, do you?!
I get my Atlantic Cod and other fish and seafood from SizzleFish.com. Their flaky, white cod is caught on Georges Bank off New England and Nova Scotia – they chose only premium fish for customers and they never try to pass of Pacific Cod (a completely different, cheaper variety of fish) as some other vendors do. I love this company that makes it quick and easy to make a healthy meal with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. SizzleFish.com is the perfect way to make sure there is always quality protein around for muscle-making.
****Note: While I used Cod, you can use any type of firm, white-fleshed fish for this recipe. Also, mung cellophane noodles can be swapped for the rice vermicelli
Do you know much about the Dragon Fruit? It’s also referred to as a Pitaya, Strawberry Pear or Mood Flower and is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it! There are different types of Drago Fruit – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi –the purple-pink fleshed ones will actually stain your hands — and I took advantage of that dye-like property for the creation of my Pink Dragon Fruit Rice Noodles.
Have you ever tasted a dragon fruit? What is your favorite color? Please share in the comments below — XOXO, Jennifer
- 2 4-oz filets Atlantic Cod I get mine from sizlefish.com
- 1/2 teaspoon pink himalayan salt
- 2 teaspoons cocount oil
- 1 cup cubed pink dragon fruit can use frozen, thawed
- 3 - 4 cups hot water
- 4 "nests" rice vermecelli
- 1/4 cup white white
- 1 tablespoon rice vineager
- 1 teaspoon Sriracha
- Noodle Garnishes: Edamame beans, green onions, bean sprouts, etc
-
Rub fish with salt on all sides.
-
Heat coconut oil to medium high in small skillet. Add fish and cook for 2 to 3 minutes on each side or until flaky and no longer transparent.
-
Meanwhile, add dragon fruit and noodles to large bowl and top with very hot, almost boiling water. Let this soak for 3 to 5 minutes or until noodles softened.
-
Carefully remove "nests" of noodles. Pour liquid through small-mesh strainer to reserve dragon fruit. Set noodles aside.
-
Remove fish from skillet. Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.
-
To serve, place fish on noodle nest and top with dragon fruit coulis. Add additional vegetables if desired.