  Bronzed Alaska Cod
With Peppered Couscous
Serves 2
2 - 6oz. Alaskan Cod Fillets (skinless)
1 tablespoon Olive Oil
2 tablespoons Cajun’s Choice Creole Seasoning
1/4 cup Robert Mondavi Private Selection Fume BlancWine
1 tablespoon butter
Heat a large skillet over med-high heat for 1 to minutes. Season the cod fillets.
Add the oil to the pan, and swirl to coat. Add the cod fillets and sear for 2 minutes per side. Add the wine and butter, and simmer until evaporated (about one minute). Check center for doneness. Remove from pan and serve.
Peppered Couscous
1 1/4 cup chicken broth
1 tablespoon chopped red bell pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup frozen corn
3/4 cup Couscous
1 tablespoon chopped cilantro
Place all the ingredients in a saucepan, except for the couscous and cilantro, and bring to a boil. Add the couscous, remove the pot from the burner, cover, and let stand five(5) minutes. Add the chopped cilantro to the pan, and fluff with a fork. Serve in the center of the plate, with the Bronzed Cod leaning on couscous at an angle. |
