Name: Ginger-Shallot Cod
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 large shallot; 2 tsp. minced, peeled fresh ginger; 1 tbsp. sherry vinegar; 4 drop hot-pepper sauce; 3 tbsp. lower-sodium soy sauce; 1 tbsp. margarine or butter; 4 piece skinless cod fillet; salt; Pepper; 1 tsp. vegetable oil; 2 medium yellow summer squash; 12 oz. watercress; 1/4 c. packed fresh flat-leaf parsley leaves

Step 1Preheat oven to 450 degrees F. Line jelly-roll pan with foil.

Step 2In 1-quart saucepan, heat shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce to boiling on high. Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring. Stir in margarine; keep sauce warm on low.

Step 3Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque throughout.

Step 4While cod cooks, in 12-inch skillet, heat oil on medium-high. Add squash; cook 2 to 3 minutes or until just browned, stirring. Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce. Cook 1 to 2 minutes or until greens wilt, stirring. Transfer to 4 plates.

Step 5Arrange cod on top of greens; spoon sauce over fish. Garnish with parsley.

Ginger-Shallot Cod

Ingredients

Directions

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