Ingredients
- 4 each 4 each Alaska cod, skinless 4oz fillets
- 3/4 3/4 tsp Salt, kosher
- 1 1 tsp Pepper, black, ground
- 1 each 1 each Lemon, juiced
- 2 2 Tbsp Oil, olive-vegetable Blend
- 2 each 2 each Squash, yellow, diced
- 2 each 2 each Zucchini, green, diced
- 4 cloves 4 cloves Garlic, sliced
- 1 1 tsp Red pepper flakes, crushed
- 4 each 4 each Tomatoes, diced
- 3 3 oz Sherry, dry
- 1 1 pint Tomato juice, low sodium
- 1 bunch 1 bunch Parsley, fresh, leaves
- 2 cups 2 cups Croutons, whole wheat toasted baguettes
Servings:
Units:
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 saut 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.
- 10. CHEFS NOTE: Juice 1/2 lemon on finished dish to enhance tomato flavor. If desired, substitute tomato juice for strained fresh tomato
- water. Flaking the meat of the cooked fillets is optional to promote ease of eating.
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