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Ingredients
2 teaspoons unsalted butter cold
1 teaspoon olive oil
4 4-ounce cod fillets
4 shallots peeled and minced
2 cups red wine
4 tablespoons balsamic vinegar
2 tablespoons port
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
17 grams carbs; 54 milligrams cholesterol; 291 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 660 milligrams sodium; 22 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.
- Step 2
Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.
- Step 3
Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.
Private Notes
Comments
Moist and easy to make.