This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Few and signally blessed are those whom Jupiter has destined to be cabbage-planters. For they've always one foot on the ground and the other not far from it. Anyone is welcome to argue about felicity and supreme happiness. But the man who plants cabbages I now positively declare to be the happiest of mortals."
-François Rabelais, French Satirist
This recipe was inspired by a side dish of cabbage that I had at a restaurant one evening. The combination of the bitterness of the cabbage, a touch of sweetness from the sugar and creaminess from the goat cheese is really perfect. It just cried out for a nice piece of seared whitefish like halibut that first time I had it. The maple carrot glaze was designed just for that purpose and adds a nice overall richness to the dish. For those on Coumadin the fish and sauce are great served over coconut rice.
This is one herb where the dried is almost as good as the fresh. The ratio is about one teaspoon of dried for every tablespoon of fresh. A teaspoon is a lot of dried tarragon and too much of this anise flavored herb will result in a bitter tasting dish.
Servings = 2 | Serving size =4 ounces fish with cabbage
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|spray olive oil|
|1/2 small||head red cabbage (shredded)|
|1 tsp||olive oil|
|1 small||shallot (minced)|
|1 medium||carrot (peeled and finely diced)|
|1/4 cup||white wine|
|1/4 cup||low sodium chicken broth|
|1 Tbsp||maple syrup|
|1 tsp||fresh tarragon (finely diced)|
|fresh ground black pepper (to taste)|
|1 ounce||semi-soft goat cheese|
|2 tsp||unsalted butter|
|2 4 ounce||whitefish filets (halibut, cod, hake)|
Place a large skillet over medium heat. Spray lightly with oil. Add the shredded cabbage. Cook for about one minute and reduce the heat to low.
Place a small skillet over medium heat. Add the olive oil and shallots. Cook gently for about 3 minutes. Add the carrot and cook for about one minute.
Add the white wine, chicken stock, maple syrup, tarragon, 1/8 teaspoon salt and pepper. Reduce the heat to medium-low. Simmer very slowly until almost all the liquid is reduced.
While the sauce is cooking stir the cabbage occasionally. Add the sugar and 1/8 tsp. salt.
Place a large skillet in the oven and preheat to 400°F. When hot spray lightly with olive oil and add the fish. Return the pan to the oven.
While the fish is cooking crumble the goat cheese into the cabbage. Stir together to help the goat cheese melt slightly.
Add the butter to the carrots and stir to melt.
Turn the fish after about 4 minutes. After another 4 – 6 minutes remove. Place the cabbage on two plates. Top with the fish and then the carrot glaze. Serve.
Serving size = 4 ounces fish with cabbage
Servings = 3
Amount Per Serving
|Calories 410||Calories from Fat 110|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 5g||26%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 8g||32%|
|Vitamin A 192%||Vitamin C 326%|
|Calcium 26%||Iron 26%|
|Vitamin K 135 mcg||Potassium 1586 mg|
|Magnesium 164 mg|