Wednesday, April 25, 2018
Health

Add Quick Cod With Red Wine Pan Sauce to your menu

I think we all know that eating fish several times a week is a good call, both for our hearts and our brains. In the summertime, it's easy. I love tossing a piece of fish seasoned with just a little salt and pepper on the grill, giving it a bit of char and squeezing it with bright lemon and serving it next to a lightly dressed coleslaw or a chopped grilled veggie salad. In summer, I like not feeling full.

But when the weather cools I crave something richer and meatier.

A simple, quick sauteed fish recipe comes to the rescue. It's a classic saute plus pan-sauce method that is more blueprint than recipe: Saute the fish and remove from the pan, add in some veggies and aromatics and cook until tender, deglaze the pan with broth, wine or other liquid and then add finishing touches, such as whisking in a pat of butter or adding chopped fresh herbs.

The recipe today, Quick Cod With Red Wine Pan Sauce, has a few tricks up its sleeve. It uses meaty portobello mushrooms as the veggie, which amps up the filling factor of delicate cod. And the sauce incorporates beef broth and red wine, surprising companions for a white fish dish. But, get excited, because they work.

Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."

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