Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

*

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

Nutrition Facts

461 calories; fat 27g; cholesterol 56mg; saturated fat 4g; carbohydrates 28g; mono fat 9g; poly fat 12g; insoluble fiber 3g; sugars 8g; protein 28g; vitamin a 5186.3IU; vitamin c 14.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 4.1mg; vitamin b6 0.6mg; folate 60.2mcg; vitamin b12 1mcg; sodium 1082mg; potassium 866mg; calcium 49mg; iron 4.6mg.
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