Dinner in Minutes

Cod in cider the perfect meal for Halloween week

Cod in Cider with Walnut Crusted Butternut Squash.
Cod in Cider with Walnut Crusted Butternut Squash. TNS

Fish cooked in cider is a popular dish in the Asturias region of northern Spain. A cider-based dish is great to use for Halloween week.

The Asturias region is located on the northern coast of the Iberian Peninsula, which is famous for its hard cider. Before fermentation, apple cider is called “sweet.” If allowed to ferment, the cider becomes hard. The alcohol content can vary. Hard cider is available at this time of year in many supermarkets. If you can’t find it, use beer or apple juice in the recipe.

Vegetable spirals used in the side dish are available in most markets either fresh or frozen.

Helpful hints:

If you can’t find cider, use beer or apple juice in the recipe.

Three medium garlic cloves, crushed can be used instead of minced garlic

Butternut squash cubes can be used instead of spirals.

A quick way to slice scallions is to cut them with a scissors.

Countdown:

Start butternut squash.

Make cod.

Finish squash.

Shopping list:

To buy: 3/4 pound cod fish fillets, 1 jar minced garlic, 2 medium tomatoes, 1 bottle hard cider, 3/4 pound butternut squash spirals, 1 bunch scallions and 1 package walnut pieces.

Staples: olive oil, flour, salt and black peppercorns

Linda Gassenheimer is the author of over 30 cookbooks including her newest, "The 12-Week Diabetes Cookbook." Listen to podcasts at www.880thebiz.com. Connect with Linda by email at Linda@DinnerInMinutes.com; on Facebook at @FoodNewsandViews; and on Twitter at @Lgassenheimer

Cod Fish In Cider

Yield: 2 servings

Recipe by Linda Gassenheimer.

2 tablespoons flour

Salt and freshly ground black pepper

3/4 pound cod fish fillets

2 teaspoons olive oil

2 teaspoons minced garlic

2 medium tomatoes, cut into 1-inch pieces (about 2 cups)

1 cup hard cider

Place flour on a plate and add salt and pepper to taste. Roll cod in the flour making sure all sides are coated.

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add cod and brown 2 minutes, turn and brown second side 2 minutes. Remove to a plate and sprinkle with salt and pepper to taste.

Add garlic, tomatoes and cider to the skillet. Simmer 5 minutes.

Return fish to skillet and cook in sauce 2 to 3 minutes. Fish will start to flake a little. Remove fish to 2 dinner plates and spoon sauce over fish.

Nutrition | Per serving: 296 calories (18.6 percent from fat), 6.1 g fat (0.9 g saturated, 2.4 g monounsaturated), 72 mg cholesterol, 33.1 g protein, 19.9 g carbohydrates, 2.6 g fiber, 106 mg sodium

Walnut Crusted Butternut Squash

Yield: 2 servings

Recipe by Linda Gassenheimer.

3/4 pound butternut squash spirals

2 teaspoons olive oil

Salt and freshly ground black pepper

3 scallions, sliced (about 1/2 cup)

2 tablespoons walnuts broken into small pieces

Place squash in a microwave-safe bowl and microwave on high 5 minutes. Remove from microwave and toss with olive oil, salt and pepper to taste. Sprinkle scallions and walnuts on top and serve.

Nutrition | Per serving: 172 calories (49 percent from fat), 9.4 g fat (1.0 g saturated, 3.4 g monounsaturated), no cholesterol, 4.0 g protein, 22.3 g carbohydrates, 4.5 g fiber, 11 mg sodium

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