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Ingredients
- Â Â a 4-oz jar pimiento liquid removed
- 1/4 tsp cayenne
- 4 c. packed fresh spinach leaves washed well
- 1 Tbsp. unsalted butter
- Â Â two (3/4-inch-thick) cod or possibly scrod steaks
Directions
- In a blender puree the pimiento with the cayenne, season the puree with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, till it is wilted, transfer it to the blender, cleaned, or possibly a food processor, and puree it with 2 Tbsp. water. In the pan heat the spinach puree with
- the butter over moderately low heat, stirring occasionally, till the butter is melted and keep the puree hot, covered.
- In a heavy saucepan large sufficient to hold the cod in one layer combine the cod with sufficient salted cool water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6
- min, or possibly till it is just flakes. Divide the spinach puree between 2 plates, spoon dollops of the pimiento puree onto the spinach puree, and swirl them decoratively into the spinach puree. Transfer the cod with a slotted spatula onto the purees.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 214g | |
| Calories 548 | |
| Calories from Fat 423 | 77% |
| Total Fat 47.31g | 59% |
| Saturated Fat 29.66g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1689mg | 70% |
| Potassium 678mg | 19% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.12g | 1% |
| Protein 27.74g | 44% |
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