The caramelized onion, pepper and raisin mixture is a great combination that juxtaposes perfectly with the fish. Modified from a recipe in Cooking Light, November/December 1997, p. 210.
Servings: 2 Servings
FOR THE ONION AND PEPPERS:
- 2 teaspoons olive oil
- 1 cup sliced onion
- 1/2 cup red bell pepper strips
- 2 tablespoons golden raisins
- 2 tablespoons balsamic vinegar
- 2 teaspoons dark brown sugar
- 1/8 teaspoon pepper
FOR THE FISH:
- 2 6-ounce cod fillets
- 1/2 teaspoon Olive oil
- 1 tablespoon Italian-seasoned breadcrumbs
- Place oven rack about 1/3 from the top and preheat broiler. Cover a rimmed baking pan with foil.
- Place cod on pan, brush 1/2 teaspoon oil, and sprinkle with breadcrumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add onion and the next 6 ingredients (onion through pepper). Cover and cook 10 minutes or until onion is wilted and peppers are tender, stirring occasionally. Set aside; keep warm.
- Once vegetables are cooking, place pan with fish in oven and broil for about 10 minutes, depending on thickness, until fish flakes easily when tested with a fork.
- Place the fish on a plate, top with the vegetables, and serve immediately.
Goes well with steamed rice and a green vegetable. Italian Spinach works well also as a side. If serving with rice, begin the rice first.