Cod with Warm Celery−Grape Salad
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
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.