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6 1"-thick cod fillets
Sauté onions, garlic, and mushrooms (and red pepper) in hot olive oil; add the wine and the juices and allow the sauce to reduce.
When the veggies and the sauce in the pan are bubbling happily away, drop in the fillets and allow them to poach in the sauce until they become opaque, about 10 to 15 minutes.
If you overcook the fish will get tough.
Poster's Notes:
Posted by Jeanette Friedman Sieradski
Nutritional Info Per Serving: N/A
1 large sliced red onion
Chopped garlic, to taste
10 mushrooms, sliced
1 seedless tangerine or orange, in sections
Juice of 1 lime
4 oz. orange juice or diet orange soda if you can't have sugar
2 cups of white wine
Red pepper, optional
I served this with Idaho potatoes cooked in the microwave, rough chopped, tossed in a few tablespoons of butter-flavored margarine, a couple of healthy pinches of kosher salt and chopped, fresh dill weed, then cracked some fresh black pepper over them. Tossed them again and served them piping hot. Hot black tea with a slice of lime, and a piece of chocolate 7-layer with white icing was dessert. They said it was "bangin.'" BTW I only use kosher or sea salt for cooking and table use. The other stuff is too salty!