Friday Supper: Ginger cod served with Excelsior Viognier

This is perfect for a low fat mid week supper. Serve with Excelsior Viognier.

Excelsior Viognier

Why is this the right wine choice?  Viognier is very good with  fish and seafood. Beware though, it’s unhappy with strongly flavoured fish so avoid mackerel, snoek, sardines and marlin. Viognier will also work well with the ginger in this recipe.


To serve 4 you will need:

    • 1 large   shallot, finely chopped
    • 10 mls minced, peeled fresh  ginger
    • 15 mls sherry  vinegar
    • 4   drop(s)   hot-pepper  sauce, such as Tabasco
    • 44 mls lower-sodium soy  sauce
    • 15 mls butter
    • 4   piece(s)   (4 ounces each) skinless  cod fillet
    • Salt
    • Pepper
    • 5 mls vegetable oil
    • 2   medium   yellow summer  squash, thinly sliced
    • 360 mls  watercress
    • 60 mls packed fresh  flat-leaf parsley leaves, plus more for garnish

What to do…

    • Preheat oven to 450 degrees F. Line pan with  foil.
    • Mix shallot, ginger, vinegar, hot sauce, and 2  tablespoons soy sauce and bring to the boil. Reduce heat to maintain steady simmer;  cook 3 to 4 minutes or until liquid is almost evaporated, stirring. Stir in butter; keep sauce warm on low.
    • Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each  salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just  turns opaque throughout.
    • While cod cooks, in 12-inch skillet, heat oil on medium-high. Add  squash; cook 2 to 3 minutes or until just browned, stirring. Add half of  watercress; gently turn to wilt, then add parsley and remaining watercress and  soy sauce. Cook 1 to 2 minutes or until greens wilt, stirring. Transfer to 4  plates.
    • Arrange cod on top of greens; spoon sauce over fish. Garnish with  parsley.

Adapted from Good House Keeping – triple tested recipes


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