This delicate white fish pairs beautifully with the flavors of the Mediterranean. Tilapia or Pollock work nicely too, in place of cod.
Alaskan Cod with Mediterranean Sauce
1 tablespoon Coconut Oil
3 medium cloves of Garlic, chopped
1/2 cup Dry White Wine
1 1/2 cups Grape Tomatoes, halved (quartered if large)
1 cup Low Sodium Chicken Broth
1/2 cup Kalamata Olives, rinsed, pitted, halved
1 tablespoon fresh Thyme, chopped
4 Alaska Cod fillets, about 4 ounces each
Salt Substitute, to taste
Freshly ground Black Pepper, to taste
Pine Nuts, toasted, optional for garnish
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes.
2. Add the tomatoes, broth, and olives and thyme. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
3. Season the fish with salt substitute and pepper. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes.
4. Transfer the fish to 4 shallow bowls. Spoon the sauce over the fish and garnish with optional nuts and serve.
Health Tip: In addition to being a healthy lean protein source, cod contains heart healthy fats and vitamin B-12.