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Cod Fillet In Lemon Grass Shallot Sauce

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.07 One serving costs about $3.07

$3.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian
spoonacular Score:50%

Spoonacular Score: 50%

 

Cod Fillet In Lemon Grass Shallot Sauce takes around around 45 minutes from beginning to end. This recipe serves 2 and costs $3.07 per serving. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 196 calories. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up cod fillet, vegetable oil, shallots, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 49%. Users who liked this recipe also liked Roast fillet of beef with shallot & mushroom sauce, Cod with Sauerkraut and Shallot Cream Sauce, and Sautéed Black Cod With Shallot-lemon Vinaigrette And Fresh Herb.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod Fillets. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  cod fillet
cod fillet
1 Tbsp
1 Tbsp vegetable oil
vegetable oil
1 tsp
1 tsp oysters
oysters
0.5
0.5  chicken stock
chicken stock
2 tsps
2 tsps sugar
sugar
2 stalks
2 stalks lemon grass
lemon grass
10
10  shallots
shallots
6
6  garlic
garlic
2  cod fillet
2
cod fillet
1 Tbsp vegetable oil
1 Tbsp
vegetable oil
1 tsp oysters
1 tsp
oysters
0.5  chicken stock
0.5
chicken stock
2 tsps sugar
2 tsps
sugar
2 stalks lemon grass
2 stalks
lemon grass
10  shallots
10
shallots
6  garlic
6
garlic

Equipment

grill pan
grill pan
sauce pan
sauce pan
mortar and pestle
mortar and pestle
grill
grill
frying pan
frying pan
grill pan
grill pan
sauce pan
sauce pan
mortar and pestle
mortar and pestle
grill
grill
frying pan
frying pan


Instructions

Preparation for sauce: Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar. Add oyster sauce, chicken stock and sugar and mix well. Scoop up 1 table spoon to marinate the cod fille. Heat sauce pan with oil and add balance of mixture and saut till fragrant. Turn off heat. Side the pan aside. Grill Cod fillet: Marinate cod fillet with 1 table spoon of the uncooked sauce mixture for 30 to 40 minutes, uncovered at room temperature. Spray a light coat of vegetable oil to the grill pan. Heat the grill pan and place the cod fillets on the pan. Cook the fish for 3 mins on each side or until lightly brown. Check the center of the fish for doneness. The color should be barely opague. Remove the fish from the grill pan and transfer to serving plate. Heat up the cooked sauce mixture in the sauce pan and pour onto the code fillets and serve immediately. I served the cod with bean sprout shoots and crusty freshly baked baguette. For those who do not like green taste of fresh bean sprout shoots, lightly stir fry it with garlic and oyster sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.07
Ingredient
2 cod fillet
1 tablespoon vegetable oil
1 teaspoon oysters
2 teaspoons sugar
2 stalks lemon grass
10 shallots
6 garlic
Price
$0.03
$0.06
$0.01
$0.01
$4.25
$1.38
$0.40
$6.15

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

Disclaimer

Nutritional Information

Quickview
196k Calories
4g Protein
7g Total Fat
31g Carbs
13% Health Score
Limit These
Calories
196k
10%

Fat
7g
11%

  Saturated Fat
5g
36%

Carbohydrates
31g
11%

  Sugar
14g
16%

Cholesterol
0.64mg
0%

Sodium
18mg
1%

Get Enough Of These
Protein
4g
8%

Manganese
1mg
65%

Vitamin B6
0.56mg
28%

Fiber
4g
17%

Potassium
567mg
16%

Iron
2mg
16%

Vitamin C
13mg
16%

Folate
54µg
14%

Phosphorus
106mg
11%

Copper
0.19mg
10%

Magnesium
37mg
9%

Zinc
1mg
8%

Calcium
72mg
7%

Vitamin B1
0.1mg
7%

Selenium
3µg
5%

Vitamin B5
0.43mg
4%

Vitamin B2
0.06mg
3%

Vitamin K
2µg
3%

Vitamin B3
0.51mg
3%

Vitamin E
0.33mg
2%

covered percent of daily need

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