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Pollo alla Firènze
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Oriental Baked Cod
Yield: Makes 4 servings
Szechuan berries look much like black peppercorns, but they contain a tiny seed and are not related to the peppercorn family. Mildly hot with a distinctive flavor and fragrance, Szechuan peppercorns can be found in Oriental markets in whole or powdered form.
Ingredients:
2
tablespoons reduced-sodium soy sauce
2
tablespoons apple juice
1
tablespoon finely chopped fresh ginger
2
cloves garlic, minced
1
teaspoon crushed Szechwan peppercorns
4
cod fillets (about 1 pound)
4
green onions, thinly sliced
Preparation:
1.
Preheat oven to 375°F. Spray roasting pan with nonstick cooking spray; set aside.
2.
Combine soy sauce, apple juice, ginger, garlic and peppercorns in small bowl; mix well.
3.
Place cod fillets in prepared pan; pour soy sauce mixture over fish. Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
4.
Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions. Garnish, if desired.
Nutritional Information:
| Serving Size: 1 fillet (without garnish) | |
| Sodium | 329 mg |
| Protein | 20 g |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 45 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 100 |
Dietary Exchange:
| Meat | 2-1/2 |
This recipe appears in:
Asian
