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Ingredients
- 1-1/2 pints fresh raspberries
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt, divided
- 1/8 teaspoon plus 1/2 teaspoon coarsely ground pepper, divided
- 1/4 cup butter, softened
- 4 cod fillets (6 ounces each)
- 2 tablespoons canola oil
- Fresh minced mint leaves, optional
Directions
- 1. Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes.
- 2. In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets.
- 3. In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts
1 fillet with 2 tablespoons sauce: 363 calories, 20g fat (8g saturated fat), 95mg cholesterol, 776mg sodium, 19g carbohydrate (11g sugars, 2g fiber), 28g protein.
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