Saturday, August 23, 2008

Cod with Creamy Paprika Sauce and Citrus Salad

I found a recipe for Cod with Creamy Paprika Sauce and decided to try it. It is made with yogurt rather than heavy cream or sour cream for a healthier meal. Grilled asparagus would be great with this and a sprinkle of fresh or dried dill on the cod would be nice too.
Cod with Cream Paprika Sauce
1 tablespoon olive oil
1 large onion, diced
2 pounds cod fish
½ cup low-sodium beef broth
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 cup plain yogurt
1 tablespoon cornstarch
2 tablespoons capers, drained

In a medium sauté pan, heat oil over medium heat. Add onions and sauté for 5 minutes. Add fish and cook for about 10 minutes, turning fish after the first 5 minutes, until fish is firm to the touch and opaque throughout. Transfer fish to a serving dish. Set aside and keep warm. Add broth, salt, pepper, lemon juice, paprika, yogurt, and corn starch to the pan. Whisk to combine and cook for about 2 minutes or until thickened. Stir in capers. Pour sauce over fish and serve. Makes 4 servings.

I thought a nice citrus salad would balance the rich fish dish. The recipe I got from Maggie, my mom-in-law.

Maggie's Citrus Salad
Romaine lettuce, shredded
Oranges, sliced and quartered
Almonds, toasted
Green onions (red cabbage, Maui or red onions optional)

Dressing:
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoon balsamic vinegar
3 tablespoons olive oil
salt & pepper
pinch of dried basil
garlic (optional)
Lightly coat the salad with the dressing. My husband sprinkled in some feta cheese which was a nice touch. I think I would add the oranges slices after tossing the salad with the dressing. Serve immediately.

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