Cod With Raspberry Sauce

• 1-1/2 pints fresh raspberries
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt, divided
• 1/8 teaspoon plus 1/2 teaspoon coarsely ground pepper, divided
• 1/4 cup butter, softened
• 4 cod fillets (6 ounces each)
• 2 tablespoons canola oil
• Fresh minced mint leaves, optional

1. Preheat oven to 375u0b0. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes.
2. In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets.
3. In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.

fresh raspberries, water, brown sugar, balsamic vinegar, salt, ground pepper, butter, cod fillets, canola oil, mint

Taken from www.tasteofhome.com/recipes/cod-with-raspberry-sauce/ (may not work)