| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Spanish |
Seafoods, Lhj e-mail |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil; divided |
| 1 |
md |
Sweet onion; chopped |
| 1 1/2 |
lb |
Plum tomatoes; seeded and sliced |
| 1 1/4 |
ts |
Salt; divided |
|
|
Freshly ground pepper |
| 2 |
lb |
Cod; cut into 4 equal pieces |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Butter; no substitutions |
| 1 |
c |
Basmati rice; cooked according to package directions |
|
|
Fresh oregano sprigs; for garnish |
INSTRUCTIONS
1. Heat 1 tablespoon oil in a large skillet over high heat, 1 minute. Add
onion; reduce heat to medium and cook, stirring occasionally, until tender,
4 to 5 minutes. Add tomatoes, 1 teaspoon salt and 1/4 teaspoon pepper. Cook
10 minutes, stirring occasionally until tomatoes have softened. Set aside,
cover and keep warm.
2. Meanwhile, sprinkle both sides of cod with remaining 1/4 teaspoon salt
and pinch of pepper. Spread flour on a plate and dip both sides of fish
lightly in flour.
3. Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over
medium-high heat. Add garlic and immediately add the cod. Cook 4 minutes.
Turn fish, cover and continue cooking 3 to 4 minutes more until fish just
flakes when tested with a fork. Remove fish to serving platters. Stir
butter into tomato sauce and spoon over fish. Serve with rice. Garnish with
oregano if desired.
NOTES : The secret to this sweet, four-ingredient tomato sauce is using a
sweet onion like Vidalia, Maui, Walla Walla, Spanish or Texas Sweet. While
the sauce simmers, cook the fish in a large nonstick skillet. Prep time: 10
minutes Cooking time: 15 minutes Low-fat Degree of difficulty: easy
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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