PAN-SEARED COD
Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.
Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
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