4.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 |
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 |
Ingredients
- 4 each Alaska cod, skinless 4oz fillets
- ¾ tsp Salt, kosher
- 1 tsp Pepper, black, ground
- 1 each Lemon, juiced
- 2 Tbsp Oil, olive-vegetable Blend
- 2 each Squash, yellow, diced
- 2 each Zucchini, green, diced
- 4 cloves Garlic, sliced
- 1 tsp Red pepper flakes, crushed
- 4 each Tomatoes, diced
- 3 oz Sherry, dry
- 1 pint Tomato juice, low sodium
- 1 bunch Parsley, fresh, leaves
- 2 cups Croutons, whole wheat toasted baguettes
Instructions
- 1. Preheat grill or griddle pan.
- 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
- 3. Grill approximately 2-3 minutes each side until done.
- 4. Heat sauté pan on high heat.
- 5. Add remaining oil, squash and zucchini.
- 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
- 7. Toss gently and add sherry.
- 8. Turn off heat and add tomato juice.
- 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
455 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
8 g |
| Sugar |
11 g |
| Protein |
50 g |
| Cholesterol |
99 mg |
| Sodium |
1081 mg |
| Serving Size |
1 of 4 servings |
| Calories |
455 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
8 g |
| Sugar |
11 g |
| Protein |
50 g |
| Cholesterol |
99 mg |
| Sodium |
1081 mg |
