Seared Cod and Ragu of Wilted Greens, Butternut Squash and California Raisins with Crispy Pancetta

Submitted by: James Perillo

Tasty, colorful combination of vegetables, raisins and fish.

Details

  • Serving Size: 1 fillet, 1/2 cup ragu

INGREDIENTS

  • 1/2 butternut squash; peeled, seeded and diced small
  • 2 tablespoons olive oil
  • 6 cod fillets or fish of choice (3 ounces each)
  • 1/2 pound pancetta, diced small
  • 2 shallots, finely diced
  • 1/2 teaspoon garlic, chopped fine
  • 1/2 pound beet greens*, stems removed and cleaned
  • 3/4 cup California raisins
  • 1/2 cup chicken broth
  • 1 tablespoon sherry vinegar
  • 2 tablespoons unsalted butter

PROCEDURE

Place butternut squash in pot. Cover with water and season with salt. Simmer until just tender. Strain and turn into ice bath to cool. Drain and set aside.

Heat oil in large heavy-bottomed pan over medium-high heat and brown fish well on both sides. Remove from pan and arrange on a wire rack placed on a sheet pan. Bake in 400°F oven for approximately 5 to 8 minutes.

While fish is baking, in same heavy-bottomed pan, add pancetta and sauté until crispy; remove. Add shallots and garlic; cook until translucent. Add greens and raisins; cook until wilted. Add butternut squash and chicken broth; cook until reduced by half. Stir in sherry vinegar and butter. Season to taste.

To Assemble

Portion ragu into center of 6 individual bowls; top with fish and garnish with crispy pancetta.

Note: Swiss chard, arugula or spinach may be substituted for beet greens.

Nutrition Facts Per Serving

Calories 290 (35% from fat); Total Fat 11g (sat 4g, mono 6g, poly 1g, trans 0g ); Cholesterol 65mg; Protein 26g; Carbohydrate 21g; (Dietary Fiber 4g; Sugars 15g; ); Iron 3mg; Sodium 710mg; Calcium 88mg; Potassium 976mg

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