Yellow or Yukon gold potatoes can be used instead of red potatoes.
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Place potatoes on to boil.
Saute cod and make sauce.
Add broccoli and finish potatoes.
Whiskey-Glazed Cod
Recipe by Linda Gassenheimer
3/4 pound cod fillet
1/4 cup whole wheat breadcrumbs
Salt and freshly ground black pepper
Olive oil spray
1/4 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons whiskey
1/4 cup chopped chives
Rinse cod, pat dry with paper towel and coat with breadcrumbs, making sure both sides are well coated. Sprinkle with salt and pepper. Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add cod and saute 3 minutes, turn and saute 3 minutes for a 3/4-inch thick fillet. If thicker, saute 4 minutes, turn and saute 4 minutes. Test by pulling the flesh away with the point of a knife. It should be opaque not translucent. Remove to individual plates. Whisk mayonnaise, lemon juice and whiskey together in a small bowl and spoon over cod. Sprinkle chives on top.
Yield 2 servings.
Per serving: 349 calories (36 percent from fat), 13.8 g fat (1.9 g saturated, 3.9 g monounsaturated), 72 cholesterol, 32.6 g protein, 13.0 g carbohydrates, 0.8 g fiber, 403 mg sodium.
Broccoli And Potatoes
Recipe by Linda Gassenheimer
3/4 pound red potatoes, washed, not peeled and cut into 1/2-1-inch pieces (about 2 1/2 cups)
1/2 pound broccoli florets (about 2 1/2-cups)
2 teaspoons olive oil
Salt and freshly ground black pepper
Place potatoes in a large saucepan and cover with cold water. Cover with a lid and bring to a boil over high heat. Lower heat to medium and simmer 10 minutes. Add the broccoli florets and continue to cook, covered, 5 minutes. Drain. Remove to a bowl and toss with olive oil and salt and pepper to taste.
