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Smoky Cod with Sweet Potatoes

Makes: 4 servings
Start to Finish 35 mins
Smoky Cod with Sweet Potato
  • 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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 461,
  • Fat, total (g) 27,
  • chol. (mg) 56,
  • sat. fat (g) 4,
  • carb. (g) 28,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 12,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 8,
  • pro. (g) 28,
  • vit. A (IU) 5186,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1082,
  • Potassium (mg) 866,
  • calcium (mg) 49,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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