Ingredients

  • 2 teaspoons unsalted butter cold
  • 1 teaspoon olive oil
  • 4 4-ounce cod fillets
  • 4 shallots peeled and minced
  • 2 cups red wine
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons port
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons chopped Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      240 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 21 grams protein; 57 milligrams cholesterol; 720 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.
  2. Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.
  3. Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.

15 minutes

Dining and Cooking