Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Smoky Cod with Sweet Potato

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

4.5 by 7 people
1,042 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 35 mins

Smoky Cod with Sweet Potato

Ingredients

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

Comments

close
close
close
close
close

Loading... Please wait...