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
- 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.
- 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.
- 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