Here’s a sexy little restaurant-worthy dish to start your week out right! And since you need wine for the recipe, treat yourself to a glass while you whip this beauty up…you deserve it!
The following serves 2 (compliments of Cuisine Lite Menus for Two and This Girl’s Gotta Eat):
- 1 cup cooked frozen crinkle cut carrots
- 1 cup low-sodium chicken broth
- 3/4 cup diced onion
- 1 Tbsp grated ginger (use the kind in the tube for ease)
- Dry white wine
- Hot sauce of your choice
- 2 pieces of skinless, boneless cod
- 4 tsp olive oil, plus more for the fish
- 1 and 1/2 cups frozen peas, thawed
- 1 Tbsp unsalted butter
- 2 Tbsp chopped cilantro, plus more for garnish
Cook carrots according to package directions and strain. Add broth and cooked carrots to high-powered blender and process until smooth. Remove puree and set aside.
Cook 1/2 cup of the onions and ginger in 2 tsp oil in the same saucepan you used to cook the carrots. Cook over medium heat until onion softens, 3 minutes. Deglaze pan with 1/4 cup wine, cook for a minute, then add the carrot puree. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, covered or partially covered as it will splatter. Season broth with salt to taste and a dash of your favorite hot sauce.
Meanwhile coat the fish with a little oil and season liberally with salt and paprika on both sides. Heat a large nonstick skillet over medium. Add fish and saute 4 minutes. Turn the fish, add a splash of wine and saute another 4 minutes, or until the fish flakes easily when pierced with a fork.
While the broth and the fish are cooking, heat the remaining 2 tsp oil in a medium skillet and saute the remaining 1/4 cup onion until beginning to soften, 3 minutes. Add peas, cook 3-5 minutes. Deglaze pan with a splash more of the wine and season with salt to taste. Add butter, chopped cilantro and remove from heat, tossing until the butter melts.
Spoon out the carrot broth between two shallow bowls, top with peas, fish (and some of the liquid it cooked it) and garnish with cilantro.