Maple-glazed Newfoundland cod
This sauce is perfect on almost any fish … salmon, halibut, or turbot.* Add freshly grated ginger for more zing or use reduced sodium soy sauce instead of salt!
2 tbsp(s), minced
½ tsp(s), divided
1½ tbsp(s), unsalted
Uncooked Atlantic cod
2 medium, thinly sliced for use as a garnish
- Combine maple syrup, chives, mustard, ¼ tsp salt and ¼ tsp black pepper in a small sauce-pan and boil for about 1 to 2 minutes until sauce begins to thicken. Set aside.
- Rub fish with ¼ tsp salt. Heat skillet over a medium heat and melt butter. Add fish and cook for about 5 minutes until moisture appears on the top of the fish. Flip the fish over, cover with maple glaze and cook for another 5 minutes until fish is no longer translucent in the center. Serve with slices of lemons over the top.
* Changing the type of fish could affect the Points values.