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Categories:
olive oil onions tomatoes orange zest orange juice Madeira raisins balsamic vinegar honey ground cinnamon salt freshly ground pepper almonds scallions
Viewed: 33 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 2 small onions halved and thinly sliced
- 2 1-pound cans plum tomatoes drained (liquid reserved) and finely chopped
- 1/2 teaspoon grated orange zest
- 3 tablespoons fresh orange juice
- 2 tablespoons Madeira
- 1/4 cup raisins
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 2 teaspoons salt
- Freshly ground pepper to taste
- 2 tablespoons toasted slivered almonds
- 4 4-ounce cod fillets
- 2 tablespoons minced scallions
Method
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onions and turn the heat to medium-low.
- Cook until completely wilted and browned, about 10 minutes.
- Add the tomatoes, 1/2 cup of the reserved liquid, orange zest and juice, Madeira, raisins, vinegar, honey, cinnamon, salt and pepper.
- Simmer for 25 minutes.
- Stir in the almonds.
- Place the cod in the skillet and cover with the sauce.
- Simmer until just cooked through, about 10 minutes.
- Carefully transfer the fillets to plates using a wide spatula.
- Spoon some of the sauce over the fish, sprinkle with the scallions and serve immediately.
