Pan Seared Cod, Broccoli and Mushrooms with Creamy Alfredo Sauce

Pan Seared Cod, Broccoli and Mushrooms with Creamy Alfredo Sauce
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This impressive dinner is on the table in less than 30 minutes. A fresh and elegant dinner, suitable for company yet fast enough for a week night dinner. I am always on the lookout for company worthy gluten free dinners and this recipe fits the bill perfectly.
Servings Prep Time
4 15minutes
Cook Time
15minutes
Servings Prep Time
4 15minutes
Cook Time
15minutes
Pan Seared Cod, Broccoli and Mushrooms with Creamy Alfredo Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This impressive dinner is on the table in less than 30 minutes. A fresh and elegant dinner, suitable for company yet fast enough for a week night dinner. I am always on the lookout for company worthy gluten free dinners and this recipe fits the bill perfectly.
Servings Prep Time
4 15minutes
Cook Time
15minutes
Servings Prep Time
4 15minutes
Cook Time
15minutes
Ingredients
Servings:
Units:
Instructions
  1. In a large 12" skillet, add 1 tablespoon butter, 1 tablespoon olive oil, and 1 minced garlic clove. Heat over medium heat until garlic is fragrant but not brown. Add quartered mushrooms, a pinch of salt and cook until lightly browned. Once brown, remove mushrooms from skillet and set aside. Leave the pan drippings in the skillet. You may have to add a touch more oil if the pan is very dry.
  2. Pat fish dry with paper towels. Combine seasoning ingredients in a swallow plate. Coat fish on all sides with the cornstarch seasoning blend. Gently place fish into skillet, spacing to allow room between each fillet. Sear for about 5 minutes over medium high heat. Do not move until a nice crust forms on the bottom. Turn the fish over and sear on the other side for about 4 minutes.
  3. Remove fish from pan and set aside. Reduce heat to medium low. Add the mushrooms back into the pan with the jar of Classico Creamy Alfredo Sauce. Heat for about 2 - 3 minutes. Stir in fresh green onions. Add fish back into the sauce. Reduce heat to low.
  4. While the fish is cooking: In a separate lidded skillet, heat 1 tablespoon olive oil with 1 large clove garlic over medium heat. Do not brown garlic. Add broccoli spears, season with a large pinch of kosher salt and white sugar. Add 1/4 cup water, cover and steam over medium heat until broccoli is bright green and stalks are tender. About 8 - 10 minutes.
  5. Plate broccoli with the crowns facing outwards and the stalks facing inward to form a bed of broccoli. Carefully place fish along the center of the broccoli. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms onto the bed of broccoli.
  6. Garnish with toasted pecans. Serve immediately with additional lemon wedges if desired.
Recipe Notes

Pecans may be toasted in a dry non stick skillet over medium heat until fragrant and lightly browned.

This may be prepared with chicken instead of Cod.   Pound chicken breast thin, use the same coating and method as stated above.  Cooking time should be adjusted to suit the thickness of the chicken.

Recipe created for Classico  and AllRecipes.com

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