Whitefish with Braised Red Cabbage
Servings
2Serving size
4 ounces fish with cabbageThis recipe can be multiplied but does not make very good leftovers.
Serve with Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
Ingredients
| 1 spray Spray olive oil |
| 1/2 small head Cabbage, red, raw (shredded) |
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (minced) |
| 1 medium Carrots, raw (peeled and finely diced) |
| 1/4 cup White wine |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Maple syrup |
| 1 tsp. Fresh tarragon (finely diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp. Sugar |
| 1 ounce Semisoft goat cheese |
| 2 tsp.. Unsalted butter |
| 8 ounces Fresh whitefish (2 4-ounce filets)(halibut, cod, hake) |
Instructions
Place a small skillet over medium heat. Add the olive oil and shallots. Cook gently for about 3 minutes. Add the carrot and cook for about one minute.
Add the white wine, chicken stock, maple syrup, tarragon, 1/8 teaspoon salt and pepper. Reduce the heat to medium-low. Simmer very slowly until almost all the liquid is reduced.
While the sauce is cooking stir the cabbage occasionally. Add the sugar and 1/8 tsp.. salt.
Place a large skillet in the oven and preheat to 400°F. When hot spray lightly with olive oil and add the fish. Return the pan to the oven.
While the fish is cooking crumble the goat cheese into the cabbage. Stir together to help the goat cheese melt slightly.
Add the butter to the carrots and stir to melt.
Turn the fish after about 4 minutes. After another 4 - 6 minutes remove. Place the cabbage on two plates. Top with the fish and then the carrot glaze. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe was inspired by a side dish of cabbage that I had at a restaurant one evening. The combination of the bitterness of the cabbage, a touch of sweetness from the sugar and creaminess from the goat cheese is really perfect. It just cried out for a nice piece of seared whitefish like halibut that first time I had it. The maple carrot glaze was designed just for that purpose and adds a nice overall richness to the dish. For those on Coumadin the fish and sauce are great served over coconut rice.