Maple-glazed Newfoundland cod
5
Points®
Total time: 17 min • Prep: 5 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Maple syrup
¼ cup(s)
Chives
2 tbsp(s), minced
Dijon mustard
2 tsp(s)
Table salt
½ tsp(s), divided
Light butter
1½ tbsp(s), unsalted
Uncooked Atlantic cod
16 oz
Lemon
2 medium, thinly sliced for use as a garnish
Black pepper
¼ pinch(es)
Instructions
1
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.
2
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.
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