NewsChannel 10's Early Show is cooking with Chef Bud Andersen from Ben E. Keith Foods.
Chef Bud taught Larry Lemmons and Michelle Langowski how to cook up some Seared Cod with Balsamic and Thyme.
Seared Cod with Balsamic and Thyme
* 1 lb cod fillets
* 2 tsp extra virgin olive oil
* 2 tblspn balsamic vinegar
* 2 tblspn fresh thyme
* salt and pepper to taste
Season fillets with salt and pepper on both sides.
Heat a large skillet for which you have a cover over medium high heat.
When hot, add olive oil.
When the oil is hot, place the fish in the pan, lower heat to medium and cook for five minutes or until the underside is brown and crust begins to form.
Carefully turn the fish over, turn the heat down to medium low and cover the skillet.
Cook for about 5 minutes more.
Fish is done when it flakes with a fork.
Remove fish from skillet and place on a plate.
Bring the heat back up to medium high, add the balsamic vinegar and cook quickly, scraping the pan with a turner.
Turn off heat put the fish back in the skillet and turn to coat both sides with the reduced vinegar.
Sprinkle with fresh thyme leaves and serve immediately.
Calories 228 Protein 40 grams Fat 6 grams