LOW FAT Cod Recipe - Steamed in WINE
Happy New Year! It's time to get back in shape and eat healthier.
This is the first on many recipes that does not forfeit FLAVOR for a HEALTHY lifestyle.
We used the NEW Cupcake LightHearted Chardonnay. It has lower calories and alcohol and TASTE GREAT!
Here is more on the wine: https://www.cupcakelighthearted.com/
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Here is the recipe:
Serves 4
Sauce:
½ cup low sodium teriyaki sauce
1 tablespoon honey
1 clove garlic, minced fine
1 teaspoon fresh ginger, minced fine
½ teaspoon toasted sesame oil
1 tablespoon Cupcake LightHearted® Chardonnay
1 teaspoon white wine vinegar
1/8 teaspoon chili pepper flakes
1 tablespoon light olive oil
2 oz. fresh sliced mushrooms, diced small
1 cup zucchini squash, shredded
1 cup yellow squash, shredded
½ cup yellow onion, shredded
4 cod fillets
1 cup cherry tomatoes, halved (optional)
Heavy duty aluminum foil
Preheat oven to 400 degrees
1. Add all the sauce ingredients to a bowl and mix well. Set aside.
2. Heat a large skillet over medium high heat for 1 minute. Add the next 4 ingredients and sauté for 2 minutes. Transfer to a bowl and set aside.
3. Place 4 - 12-inch square piece of foil on the counter. Divide the sauteed vegetables evenly onto the foil. Top the vegetables with a cod fillet. Spoon 2-3 tablespoons over each of the vegetables on the foil. Add the cherry tomatoes (optional). Place a second piece of foil over each of the cod and roll up the sides to close tightly.
4. Place on a baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and let them rest for 5 minutes before serving.
Enjoy with Cupcake LightHearted© Chardonnay or Pinot Grigio.
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