Ok, so the photo stinks- but this Cod recipe rocks! It is from a magazine we carry in the store called Eating Well. I am lucky to have among my vendors, fresh fish dealers. I don't sell fresh fish in the store, but I do get it for personal use and Cod is our favorite.
Cod with Tomato Cream Sauce
From EatingWell: January/February 2010 This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
•1-1 1/4 pounds Pacific cod (see Note) or tilapia fillets, cut into 4 pieces
•3 teaspoons chopped fresh thyme, divided
•1/2 teaspoon salt, divided
•1/4 teaspoon freshly ground pepper
•1 tablespoon extra-virgin olive oil
•1 shallot, chopped
•2 cloves garlic, minced
•3/4 cup white wine
•1 14-ounce can diced tomatoes
•1/4 cup heavy cream or half-and-half
•1/2 teaspoon cornstarch
Preparation
1.Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
2.Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.
Nutrition
Per serving : 227 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 57 mg Cholesterol; 19 g Protein; 1 g Fiber; 513 mg Sodium; 660 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat
Tips & Notes
•Ingredient note: Pacific cod, aka Alaska cod, is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (seafoodwatch.org).
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