Cod Steak Dinner

• 1 package Long-grain and wild-rice mix
• light corn-oil spread
• 6 dried tomato halves
• 1 bag carrots
• 1/2 tsp. salt
• 1/4 c. reduced-calorie mayonnaise dressing
• 4 cod steaks
• 2 bunch arugula
• 1 bunch watercress

1. Prepare long-grain & wild-rice mix as label directs, but use 1 tablespoon light corn-oil spread instead of butter; keep warm.
2. Meanwhile, place dried-tomato halves in small bowl; pour 1 cup boiling water over tomatoes; let stand 15 minutes to soften.
3. Cut each carrot crosswise in half, then lengthwise in half.
4. In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling.
5. Reduce heat to low; cover and simmer 8 minutes or until carrots are tender.
6. Drain carrots; toss with salt and 1 tablespoon light corn-oil spread; keep warm.
7. Preheat broiler if manufacturer directs.
8. Drain tomatoes; pat dry with paper towels.
9. Dice tomatoes.
10. In bowl, mix tomatoes with mayonnaise.
11. Spray rack in broiling pan with nonstick cooking spray.
12. Place cod steaks on rack.
13. Place pan in broiler at closest position to source of heat; broil cod 5 minutes or until cod flakes easily when tested with a fork.
14. Remove broiling pan from broiler; spread cod steaks with mayonnaise mixture.
15. Return pan to broiler; broil 2 minutes longer or until mayonnaise mixture is lightly browned and bubbly.
16. To serve, arrange arugula on platter; top with cod steaks.
17. Arrange carrots and rice on platter with cod steaks.

wildrice, light cornoil, tomato halves, carrots, salt, mayonnaise dressing, cod steaks, arugula, watercress

Taken from www.delish.com/recipefinder/cod-steak-dinner-835 (may not work)