Cod With Tomato Ginger Sauce
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 1/2 teaspoons grated fresh ginger
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3/4 teaspoon salt
- 2 pounds cod or scrod fillets, cut to make 4 pieces
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup chopped cilantro or parsley
- In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.
- Add the fillets and black pepper to the pan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets. Stir the cilantro into the sauce. Serve the fish topped with the sauce.
- Fish Alternatives: Other relatively firm, thick fillets or steaks that would be good include orange roughy, grouper, and halibut.
- Variation: Cod with Spicy Tomato Ginger Sauce: Add 1 chopped jalapeno pepper to the sauce along with the fresh ginger.
- Wine Recommendation: Look for an acidic white without too much personality, so the wine won't get in the way of the tomato ginger sauce. Try a Portuguese vinhoverde or a refreshing French Cotes de Gascogne.
cooking oil, onion, ginger, tomatoes, salt, scrod, freshground black pepper, cilantro
Taken from www.myrecipes.com/recipe/cod-with-tomato-ginger-sauce (may not work)