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Black Cod with Pine Nuts, Tomatoes, and Olives Recipe

   
 

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     Black Cod with Pine Nuts, Tomatoes, and Olives

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 Tbs. extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 cup dry white wine
3 cups grape tomatoes, halved (quartered if large)
1-1/2 cups lower-salt chicken broth
1/2 cup pitted, halved Niçoise olives
4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh thyme
 
2/3 cup pine nuts, toasted

Instructions
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. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes. Season the fish with salt and pepper. Stir the thyme into the sauce. 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. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve. Make Ahead Tips Serve with a hunk of crusty bread to sop up the tomato sauce.
nutrition information (per serving)- Calories (kcal)- 520; Fat (g)- fat g 42; Fat Calories (kcal)- 380; Saturated Fat (g)- sat fat g 6; Protein (g)- protein g 22; Monounsaturated Fat (g)- 20; Carbohydrates (g)- carbs g 12; Polyunsaturated Fat (g)- 11; Sodium (mg)- sodium mg 700; Cholesterol (mg)- cholesterol mg 55; Fiber (g)- fiber g 3;


Originally Submitted
12/6/2014





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