Pan Seared Cod w/ Sautéed Spinach & Green Bean & Mushroom Risotto
Pan Seared Cod Recipe
Ingredients
1 inch thick cod fillets (1 per person served)
1 Tbls. olive oil
1 Tbls. butter
Salt & Pepper
Green onions or chives to garnish
Directions
Step 1: Make sure your cod is fully defrosted (if frozen). Pat the fillets dry with paper towels. Sprinkle with salt and pepper.
Step 2: In a frying pan, melt butter on medium heat and mix in olive oil. *Laurie’s Cooking Tip: You use the olive oil with the butter because butter has a low burning point. You cut it with olive oil so you can use a hotter pan to sear food and not have to worry about the butter burning! Turn heat up to medium/high.
Step 3: Place cod fillets in hot butter and oil and sear each side (approximately 3 minutes per side). Spoon hot butter and olive oil mixture over the top of the cod, several times while cooking, to cook fish throughout. Sear until cod is fully cooked, is white in the center and flakes apart.
Step 4: Sprinkle cooked fillets with green onions or chives and serve immediately.
Sauteed Spinach Recipe
Ingredients
1 tablespoon extra-virgin olive oil
1 (10 ounce) bag baby spinach leaves
1 ½ teaspoons garlic salt
Directions
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover. Toss occasionally and allow to cook 5 minutes. Stir in the garlic salt and cover again for another 1-2 minutes; remove from heat and serve. *Laurie’s Cooking Tip: You can add 1/4 c. parmesean cheese to the spinach if you wish.
Green Bean & Mushroom Risotto Recipe
Ingredients
1 pound fresh green beans
1 pkg dried portabello mushrooms
1 (32-ounce) container low-sodium chicken broth, divided
¼ cup butter
1 small yellow onion, coarsely chopped
2 garlic cloves, pressed
1 cup uncooked Arborio rice
1 cup dry, white wine or chicken broth
½ teaspoon pepper
1 cup shredded Parmesan cheese
Directions
Step 1: In bowl, soak mushrooms in 2 cups boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside.
Step 2: Trim beans, and cut into bite-size pieces. Bring beans and 1/4 cup broth to a boil in a Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Remove beans with a slotted spoon, and set aside.
Step 3: Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.
Step 4: Add butter, chopped onion, and garlic to broth in Dutch oven; cook 3 minutes. Add rice and white wine, and cook, stirring constantly, 5 minutes or until liquid is absorbed. Reduce heat to medium.
Step 5: Add 1 cup simmering broth to rice mixture in Dutch oven, and cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 15 to 20 minutes.)
Step 6: Stir in beans, mushrooms, salt, pepper, and Parmesan cheese; serve immediately.
*Laurie’s Shopping Tip: If you don’t have time to do your own risotto, Bird’s Eye makes a decent version of this recipe:
