Seared cod with fruit balsamic sauce

We have been waiting on military orders for about six months and we finally got them this week! This means we need to start preparing our freezers/fridge for moving. I had one serving of cod left in the freezer and wanted to use it up tonight. 

Of course I wanted something healthy, but I also wanted a yummy sauce to pour over it and my rice. I found this recipe and tweaked with a little. I didn't want a sauce that was too wine tasting, I wanted a sweet sauce. 

We also need to start using up some of our olive oils and balsamic vinegars. We belong to a club where we get amazing olive oils and vinegars quarterly. The problem is we have too much (if that is even possible) to move with us. We have an apricot balsamic vinegar that has a very sweet taste to it, I saw it sitting on my counter and knew it was perfect.

Seared cod with fruit balsamic sauce

2 cod fillets
1/4 c. bread crumbs
1 egg
sea salt and pepper
2 T. grapeseed oil
1/2 lemon
butter

Preheat oven to 400

Place egg in a shallow dish, beat slightly. Pour bread crumbs into a shallow dish.

Heat oil in an ovenproof pan until very hot.

Rinse fish and then pat dry with a paper towel. Season with salt and pepper. Dip the flat side of the fish in the egg then the bread crumbs. 

Sear fish in oil.

Place skillet in oven. Cook 3-4 minutes, flip fish and cook another 3-4 minutes. 

Rub fish with a little butter. Serve over rice covered in sauce with fresh lemon juice on top.

balsamic sauce
3/4 c. fruit balsamic vinegar
1/3 shallot, sliced
1 clove garlic, smashed
2 T half and half (I used fat free)
1 T butter
1 dash thyme
Parsley leaves


In saucepan combine vinegar, thyme shallots and garlic. Cook over medium heat until reduced. Once sauce is reduced to a syrup slow add half and half while whisking. Bring to a slight simmer. Add butter and whisk until melted. Remove from heat and add parsley (I used two dashes of dried parsley-our fresh herbs section of the commissary is lacking a little right now). 

*olive oil cannot withstand the high temperate of this recipe. Grapeseed oil is a healthier alternative to canola or vegetable oil