Smoky Cod with Sweet Potato

Finishing with chipotle aioli is simple to do and really enriches the flavor of this dish.

Smoky Cod with Sweet Potato
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7 users rated this recipe an average rating of 4.5
Makes:
4 servings
Start to Finish:
35 mins
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Smoky Cod with Sweet Potato

Ingredients
1
pound 1/2-to 3/4-inch thick fresh or frozen cod filets
1
cup clam juice
1/2
cup dry white wine
1
teaspoon cornstarch
1/3
cup mayonnaise
1
canned chipotle chile in adobo sauce, chopped (1 Tbsp.)
2
teaspoons white wine vinegar
1
teaspoon Dijon-style mustard
3/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
tablespoons all-purpose flour
3
tablespoons peanut oil or vegetable oil
1
medium sweet potato, peeled, halved lengthwise and very thinly sliced (2 cups)
1
large onion, cut in thin wedges (1 cup)
1 1/2
cups fresh sweet corn kernels* (3 ears)
1/4
cup finely snipped fresh parsley

Directions

  1. Thaw fish if frozen. Rinse fish and pat dry; set aside. In a small bowl combine clam juice, white wine and cornstarch; set aside. For chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
  2. Sprinkle cod pieces with 1/4 tsp. of the salt and the pepper. Lightly coat with flour, shaking off excess. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 2 Tbsp. of peanut oil. Add cod pieces; cook undisturbed, 2 minutes, or until opaque and browned on the bottom. Using a metal spatula, turn fillets over; cook 2 to 3 minutes more or until opaque and browned. Transfer to a plate. Use spatula to break cod into chunks; set aside.
  3. Swirl remaining 1 Tbsp. peanut oil pan over medium-high heat. Add sweet potato and onion; stir-fry 4 minutes, scraping up browned bits. Add corn, and remaining 1/2 tsp. salt; stir-fry 1 minute. Swirl clam juice mixture into pan; bring to boiling. Boil gently, uncovered, for 2 minutes. Return cod to pan. Cover; reduce heat to medium. Cook 1 to 2 minutes or until cod is just cooked through and potatoes are tender. To serve, dollop with chipotle aioli. Sprinkle with parsley.

From the Test Kitchen

*

If using frozen corn, thaw and pat dry before using.

Nutrition Facts

(Smoky Cod with Sweet Potato)
    Per serving:
  • 461 kcal cal.,
  • 27 g fat
  • (4 g sat. fat,
  • 12 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 56 mg chol.,
  • 1082 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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