Succulent steamed cod is paired with sautéed fresh vegetables and a sassy, flavor infused broth mixture for an impressive meal that’s ready in just 35 minutes!
cost per recipe: $12.00
The price is determined by the national average.
pounds codor halibut fillets (4 fillets)
teaspoon each saltand ground black pepper
tablespoons canola oil
package (3 1/2 ounces) shiitake mushrooms, sliced (about 1 1/4 cups)
shallot, minced (about 3 tablespoons)
teaspoons green curry paste
cup dry white wine
cups Swanson® Thai Ginger Flavor Infused Broth
heads (about 1 pound) baby bok choy
green onion, sliced (about 2 tablespoons)
tablespoons chopped fresh cilantroleaves
Season the fish with the salt and black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms, shallot and curry paste. Cook for 2 minutes or until the shallot is tender-crisp, stirring often.
Add the wine to the skillet and cook for 1 minute or until the wine is almost evaporated. Stir in the broth.
Arrange the bok choy in the bottom of the skillet. Season with the salt and black pepper, if desired. Top with the fish. Reduce the heat to medium. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork, turning the fish over once halfway through the cooking time. Sprinkle with the green onion and cilantro. Serve with the lime wedges.