Broiled Cod with Savory Rhubarb Sauce
This is a spin-off on the traditional French sorrel sauce for salmon. Rhubarb, like sorrel, is tangy and melts down almost to a puree that nicely complements the richness of the fish. You can substitute snapper or salmon for the cod.
  • 2 teaspoons olive oil
  • 2 shallots, minced (1/3 cup)
  • 4 cups julienned rhubarb (from 1 pound rhubarb)
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 4 cod steaks (6 ounces each, about 1-inch thick)
  • 2/3 cup water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 1/3 cup chopped fresh dill
  • 2 teaspoons unsalted butter

1. In a large nonstick skillet, heat oil over low heat. Add shallots and cook, stirring occasionally, for five minutes or until soft. Add rhubarb, sugar, and 1/4 teaspoon of salt and cook five minutes, stirring frequently, until rhubarb is crisp-tender.

2. Meanwhile, preheat broiler. Place cod on broiler pan and sprinkle with remaining 1/2 teaspoon salt. Broil cod 4 inchies from heat for four minutes per side or until just cooked through. Transfer to four serving plates.

3. Add water, lemon juice, mustard, and pepper to skillet with rhubarb. Bring to a boil. Remove pan from heat and add dill and butter, stirring until butter is creamy. Spoon sauce over cod.

Nutritional Information
Per serving: 229 calories, 5.8g total fat, 1.8g saturated fat, 2.5g monounsaturated fat, 0.8g polyunsaturated fat, 2.4g dietary fiber, 32g protein, 12g carbohydrate, 78mg cholesterol, 598mg sodium.
Good source of: potassium, selenium, vitamin B6, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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