Ginger-Shallot Cod

Name: Ginger-Shallot Cod
Ingredients: 1 large shallot; 2 tsp. minced, peeled fresh ginger; 1 tbsp. sherry vinegar; 4 drop hot-pepper sauce; 3 tbsp. lower-sodium soy sauce; 1 tbsp. margarine or butter; 4 piece skinless cod fillet; salt; Pepper; 1 tsp. vegetable oil; 2 medium yellow summer squash; 12 oz. watercress; 1/4 c. packed fresh flat-leaf parsley leaves

13 ingredients

13 steps

Ingredients

1 large shallot
2 tsp. minced, peeled fresh ginger
1 tbsp. sherry vinegar
4 drop hot-pepper sauce
3 tbsp. lower-sodium soy sauce
1 tbsp. margarine or butter
4 piece skinless cod fillet
salt
Pepper
1 tsp. vegetable oil
2 medium yellow summer squash
12 oz. watercress
1/4 c. packed fresh flat-leaf parsley leaves

Directions

1

Preheat oven to 450 degrees F. Line jelly-roll pan with foil.
2

In 1-quart saucepan, heat shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce to boiling on high.
3

Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring.
4

Stir in margarine; keep sauce warm on low.
5

Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
6

Roast 8 to 10 minutes or until fish just turns opaque throughout.
7

While cod cooks, in 12-inch skillet, heat oil on medium-high.
8

Add squash; cook 2 to 3 minutes or until just browned, stirring.
9

Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce.
10

Cook 1 to 2 minutes or until greens wilt, stirring.
11

Transfer to 4 plates.
12

Arrange cod on top of greens; spoon sauce over fish.
13

Garnish with parsley.