Cod with Tomato Ginger Sauce

  • Active Time 10m
  • Total Time 20m

Serves 4

Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.
WINE RECOMMENDATION:
Look for an acidic white without too much personality, so the wine won't get in the way of the tomato ginger sauce. Try a Portuguese vinho verde or a refreshing French Côtes de Gascogne.

ingredients

  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 1 1/2 teaspoons grated fresh ginger
  • 1 3/4 cups canned crushed tomatoes in thick puree
  • 3/4 teaspoon salt
  • 2 pounds cod or scrod fillets, cut to make 4 pieces
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup chopped cilantro or parsley

directions

In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.

Add the fillets and black pepper to the pan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets. Stir the cilantro into the sauce. Serve the fish topped with the sauce.

Fish Alternatives

Other relatively firm, thick fillets or steaks that would be good include orange roughy, grouper, and halibut.

VARIATION

Cod with Spicy Tomato Ginger Sauce
Add 1 chopped jalapeño pepper to the sauce along with the fresh ginger.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1471

nutrition information per serving

242 calories; 5g total fat; 98mg cholesterol; 619mg sodium; 6g carbohydrates; 1g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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