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20 minute dinner recipes

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Poached Cod & Asparagus

http://www.eatingwell.com/recipes/poached_cod_asparagus.html

From EatingWell:  March/April 2011

In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc—a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
  2. Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.
  3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.
  4. Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.
  5. Serve the fish and asparagus topped with the sauce.

Nutrition

Per serving : 228 Calories; 7 g Fat; 4 g Sat; 2 g Mono; 61 mg Cholesterol; 7 g Carbohydrates; 25 g Protein; 2 g Fiber; 395 mg Sodium; 747 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 1 fat

Tips & Notes