Cod With Sweet-and-Sour Tomato Sauce
Published January 27, 1996
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 teaspoon olive oil
2 small onions halved and thinly sliced
2 1-pound cans plum tomatoes drained (liquid reserved) and finely chopped
½ teaspoon grated orange zest
3 tablespoons fresh orange juice
2 tablespoons Madeira
¼ cup raisins
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon ground cinnamon
2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons toasted slivered almonds
4 4-ounce cod fillets
2 tablespoons minced scallions
Nutritional analysis per serving (4 servings)
29 grams carbs; 49 milligrams cholesterol; 256 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 993 milligrams sodium; 24 grams protein; 21 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.
Powered by
Preparation
- Step 1
Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until completely wilted and browned, about 10 minutes. Add the tomatoes, ½ cup of the reserved liquid, orange zest and juice, Madeira, raisins, vinegar, honey, cinnamon, salt and pepper. Simmer for 25 minutes.
- Step 2
Stir in the almonds. Place the cod in the skillet and cover with the sauce. Simmer until just cooked through, about 10 minutes. Carefully transfer the fillets to plates using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions and serve immediately.
Private Notes
Comments
This is a wonderful, very easy recipe that tastes like it took all day to cook. I did tweak a bit using what I had on hand: marsala in lieu of madeira, roasted cherry tomatoes (and basil) in lieu of canned tomatoes; and I added a bit of red wine vinegar to off-set the sweetness. Used cashews instead of almonds. More olive oil is needed for the onions ~ the scallions are definitely a nice finish. Delicious!
This dish was a pleasant surprise. I searched “oranges & cod” since that’s what I had on hand. I’m not a fan of sweet and sour, especially syrupy sweet sauces, so I removed the honey and raisins. Added paprika for some depth. This reminded me of Moroccan influenced dishes. Cut almond slivers from whole raw almonds, pan toasted them, added to the finished dish as a topping, the crunchy texture was great. Will make again.
Delicious! I didn’t have an orange so used a lemon and left out the honey because others said it was too sweet.
This is excellent. But good luck in getting it done start to finish in 45 minutes. It took me an extra half an hour. Admittedly, I like to have my ducks in a row when I start, but in any case I don't think I could have zested and juiced an orange and put the tomato juice, Madeira, etc., mixture together in the 10 minutes that the onions were cooking, especially since they need some stirring and attention so they don't burn.