Baked Cod with Pineapple and Ginger Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| 2 cod fillets (about 3/4 pound) | ||
| One 8-ounce can crushed pineapple packed in its own juice | ||
| Dry vermouth | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Ginger slices | 1 Tablespoon, minced | |
Directions
Preheat the oven to 400° F.
Put 1 teaspoon of oil in a gratin dish that will just hold the fillets in a single layer; turn the fish over in the oil to coat both sides.
Drain the pineapple, reserving the juice.
Add the sherry and soy sauce to the juice, and whisk in the cornstarch until smooth.
Put the remaining teaspoon of oil in a small saucepan and saute the scallions until they begin to soften.
Add the ginger and cook for about 30 seconds more.
Add the pineapple, and when it begins to bubble, add the cornstarch mixture all at once, stirring until the sauce is thickened.
Cook on low for 3 minutes, stirring often.
Pour the sauce over the fillets and bake them for 20 minutes, or until they flake apart easily with a fork.
Put 1 teaspoon of oil in a gratin dish that will just hold the fillets in a single layer; turn the fish over in the oil to coat both sides.
Drain the pineapple, reserving the juice.
Add the sherry and soy sauce to the juice, and whisk in the cornstarch until smooth.
Put the remaining teaspoon of oil in a small saucepan and saute the scallions until they begin to soften.
Add the ginger and cook for about 30 seconds more.
Add the pineapple, and when it begins to bubble, add the cornstarch mixture all at once, stirring until the sauce is thickened.
Cook on low for 3 minutes, stirring often.
Pour the sauce over the fillets and bake them for 20 minutes, or until they flake apart easily with a fork.
Chef
