Today's recipe is ideal for everyday cooks ... quick and easy.
And it takes advantage of fabulous summer fare: cherry tomatoes and fresh basil.
Of course, nowadays, it's not that hard to find fresh basil and tomatoes year-round.
They make the perfect companion to our light, versatile Alaskan cod or halibut ... a great meal for a warm summer evening, or to make a wintry one feel like summer!
Cod or Halibut with Cherry Tomatoes and Pine Nuts
Cook Time: 30 minutes
Makes 4 servings
2 tsp. garlic and herb seasoning
2 1/2 cups red and/or yellow cherry tomatoes
1 tbsp. toasted pine nuts
1/4 cup chopped fresh basil, divided
- In a large nonstick skillet heat oil over medium-high heat. Sprinkle fillets with seasoning, and pepper to taste. Add fillets to skillet. Cook 2 to 3 minutes per side or until golden brown.
- Add tomatoes to skillet; cover and cook 3 minutes. Stir in pine nuts and half the basil; cook 2 minutes more or until tomatoes begin to burst and fish flakes easily with a fork. Transfer fillets to a platter.
- Stir tomato mixture and season with pepper to taste. Spoon over fillets, sprinkle with remaining basil, and serve.
Calories: 135; Fat: 6g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 330mg; Carbohydrate: 4g; Fiber: 1g; Protein: 17g
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