Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 2 | shallots, minced (1/3 cup) |
| 4 cups | julienned rhubarb (from about 1 pound rhubarb) |
| 1 tbsp | granulated sugar |
| 3/4 tsp | salt |
| 4 | cod steaks (6 oz. each, about 1-inch thick) |
| 2/3 cup | water |
| 2 tbsp | fresh lemon juice |
| 2 tsp | Dijon mustard |
| 1/4 tsp | black pepper |
| 1/3 cup | chopped fresh dill |
| 2 tsp | unsalted butter |
Directions
1. In a large nonstick skillet, heat oil over low heat. Add shallots and cook, stirring occasionally, for five minutes or until soft. Add rhubarb, sugar, and 1/4 teaspoon of salt and cook five minutes, stirring frequently, until rhubarb is crisp-tender. 2. Meanwhile, preheat broiler. Place cod on broiler pan and sprinkle with remaining 1/2 teaspoon salt. Broil cod 4 inches from heat for four minutes per side or until just cooked through. Transfer to four serving plates. 3. Add water, lemon juice, mustard and pepper to skillet with rhubarb. Bring to a boil. Remove pan from heat and add dill and butter, stirring until butter is creamy. Spoon sauce over cod. Serve immediately. Nutrition Information Per Serving: 229 calories, 5.8 g total fat, 1.8 g saturated fat, 2.4 g dietary fiber, 78 mg cholesterol, 598 mg sodium.
Source: www.wholehealthmd.com