Alaska Cod Florentine - Featured Recipe - CookingDistrict.com
Featured Recipes

Alaska Cod Florentine

Categories: Fish, Seafood, Vegetables
Portions:
4
Step 1
2 tbsp • olive, canola, peanut or grapeseed oil, divided
2 tsp • chopped garlic
2 oz • pancetta or cup crumbled bacon
4 • Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
1/2 tsp • lemon pepper blend
1/4 cup • Water
2 • packages (6 to 7 oz. each) fresh baby spinach
2 tbsp • prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained
Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.

Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.,
Nutritional Analysis
Calories315 
Protein32g
128
41%
Carbs6g
24
8%
Fat18g
162
51%
Cholesterol65mg 
Sodium698mg 
Information is on a per portion basis.
Notes

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