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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: <= 30 Min to Table, Gluten Free, Main Course - Seafood
Servings: 2Servings
Author: Catherine Christiano
Ingredients
FOR THE ONION AND PEPPERS:
2teaspoonsolive oil
1cupsliced onion
1/2cupred bell pepper strips
2tablespoonsgolden raisins
2tablespoonsbalsamic vinegar
2teaspoonsdark brown sugar
1/8teaspoonpepper
FOR THE FISH:
26-ounce cod fillets
1/2teaspoonOlive oil
1tablespoonItalian-seasoned breadcrumbsOmit for gluten free version.
Instructions
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.
Notes
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.