Poached Cod & Asparagus
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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
Nutrition Facts
Per Serving:
208 calories; protein 20.5g; carbohydrates 6.8g; dietary fiber 1.8g; sugars 1.9g; fat 6.4g; saturated fat 3.8g; cholesterol 71mg; vitamin a iu 1028.2IU; vitamin c 9.4mg; folate 135.1mcg; calcium 37.1mg; iron 1.2mg; magnesium 41.9mg; potassium 522mg; sodium 670.2mg; thiamin 0.2mg.
Exchanges:
1 vegetable, 3 lean meat, 1 fat