Baked Cod with California Raisin Sambal
Tasty cod with an Asian twist.
- 2 cups (about 5 medium) shallots, sliced lenghtwise
- 2 cloves garlic, finely sliced
- 1/3 cup finely sliced lemon grass (white internal part only)
- 1/4 cup peanut oil
- 3/4 cup California raisins, divided
- 1 tablespoon fresh lime juice
- 6 cod fillets (4 ounces each)
- Salt and pepper
- 1/4 cup chili paste
- 1 small star fruit, sliced
Preheat oven to 400°F.
In nonstick pan, sauté shallots, garlic and lemon grass in peanut oil until shallots soften and begin to caramelize. Remove from heat; stir in 1/3 cup raisins and lime juice. Set aside.
Season cod fillets with salt and pepper; brush both sides with chili paste. Place each fillet in center of 12-inch square of parchment paper. Divide Sambal and spoon onto fillets. Bring edges of parchment together and fold to form packets and seal; transfer packets to baking sheet and bake for 15 to 20 minutes, just until fish is opaque throughout.
To serve, remove fillets from packets; arrange on individual plates and top with remaining raisins and star fruit slices.
Nutrition Facts Per Serving
Calories 280 (32% from fat); Total Fat 10g (sat 1.5g, mono 4g, poly 3g, trans 0g ); Cholesterol 50mg; Protein 22g; Carbohydrate 26g; (Dietary Fiber 2g; Sugars 15g; ); Iron 2mg; Sodium 75mg; Calcium 53mg; Potassium 893mg
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