Pretzel Crusted Cod with Apricot Dijon Sauce
INGREDIENTS:
- PRETZEL CRUSTED COD
- 1/3 cup light salad dressing
- 1 teaspoon seasoned salt
- 4 oz. small twist pretzels (3 1/2 cups)
- 4 (4 oz.) cod fillets
- 2 to 3 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
- APRICOT DIJON SAUCE
- 2/3 cup Smucker's® Apricot Low Sugar Preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon plus 1 teaspoon fat-free half-and-half
- 2 tablespoons minced flat leaf parsley, if desired
PREPARATION DIRECTIONS:
1. COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
2. SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145°F) adding additional oil if necessary. Keep fish warm.
3. WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over
medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.
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