Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette
Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 279 calories, 30g of protein, and 11g of fat. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up well-stirred tahini, vegetable oil, water, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Purée all vinaigrette ingredients in a blender until smooth.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds.
Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
Divide cabbage among 4 plates, then top with fish and drizzle with some dressing.
Serve remainder on the side.
· Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.