|2 servings||calories per servings 530||protein serving 30 g||carbs per serving 70 g||total fat per serving 13 g|
Wild-caught cod is ideal when one wants flaky, delicious fish that is meaty, mild and easy to cook. When nestled in a skillet of sautéed mushrooms, the dish creates its own brothy, savory sauce - perfect for spooning over brown rice grits. That’s right - rice grits! They’re broken bits of brown rice that cook up like a thick, delicious porridge that’s every bit as comforting as the corn grits you may be more familiar with (but with a bit more fiber and nutrition from whole grains!).
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat the oven to 400° F.
• Peel and finely chop shallot.
• Peel and finely chop garlic.
• Roughly chop mushrooms.
• Zest and juice lemon.
• Pick and chop parsley leaves.
• Place a small saucepan over medium-high heat. Add rice grits, bouillon cube and 1 3/4 cups water.
• When water boils, cover pan, and reduce heat to medium-low. Simmer until grits are tender and all liquid has been absorbed, about 15 minutes.
• Place an ovenproof skillet over medium-high heat. Add 1 pat butter. When butter melts, stir in shallot and garlic. Cook, stirring, until shallot is tender, about 3 minutes.
• Add mushrooms. Cook, stirring, until mushrooms are tender, about 4 minutes.
• Reduce heat to medium. Add wine. Cook, stirring and scraping, until wine is reduced by half, about 2 minutes.
• Stir in lemon juice, lemon zest and 1/4 teaspoon mushroom salt.
• Add cod to skillet, nestling fillets into mushroom mixture.
• Sprinkle cod with 1/4 teaspoon mushroom salt and Parmesan.
Bake in oven until fish is flaky and opaque throughout, 10-12 minutes.
• Fluff rice grits with a fork. Fold in remaining 1 pat butter. Divide between 2 plates.
• Top with cod and mushrooms.
• Garnish with parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...