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Cod with Warm Celery−Grape Salad

meal-of-the-week

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

Per serving: 265 calories, 15g fat, 2g saturated fat, 50mg cholesterol, 115mg sodium, 12g carbohydrate, 2g fiber, 22g protein

 


 

2 tbsp. Olive Oil, divided

4 (4oz.) cod fillets

1 tsp. Lemon Pepper Seasoning

1 cup thinly sliced onion

1 cup thinly sliced celery

1 cup halved red grapes

1/4 cup Pignolia (Pine Nuts)

3 cups arugula

Lemon Wedges

1. In a large skillet heat 1 tablespoon of the oil over medium heat. Sprinkle fillets with seasoning. Add to skillet, skin side up; cook 3 minutes. Gently turn fillets; cover and cook 5 minutes or until fish flakes easily with a fork. Transfer to a platter; cover to keep warm.

2. For the salad, in same skillet heat remaining 1 tablespoon oil over medium heat. Add onion and celery; sauté 4 to 6 minutes or until beginning to soften. Add grapes and pine nuts; sauté 1 minute more or just until heated through. Transfer to a medium bowl. Add arugula; toss gently. Spoon salad evenly onto 4 plates. Top with fillets, and serve with lemon wedges.

Make it a meal: Serve with whole-grain flatbread.

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