Charlie Palmer's Herb-Broiled Cod

Back in October I wrote about eating at Charlie Palmer's Aureole Las Vegas restaurant in the Mandalay Bay Resort and Casino. So I was pleasantly surprised to see a Charlie Palmer recipe in last week's Denver Post food section.

Then I realized how easily this recipe for Herb-Broiled Cod fits into the Weight Watchers Flex Plan. Even with 2 tablespoons of olive oil and 1 tablespoon of butter, one serving (6 ounces of fish) plus embellishments is about 10.5 points. That's the wonderful thing about fish - it's very low in points! If you could halve the butter and oil, you could reduce it to 8 points. Perfect!

Herb-Broiled Cod
From The Practical Guide to the New American Kitchen: Splatterproof, Waterproof, Sauceproof Durabook by Charlie Palmer

One Serving
Ingredients:

For the seasoned butter:

• 1 stick butter at room temperature
• 1 Tbsp chopped parsley
• 1 Tbsp chopped chives
• 1 Tbsp mined shallot (about one clove)
• juice of 1 lemon
• freshly ground black pepper

For the cod:

• 1 ruby grapefruit
• 1 orange
• 1 6-oz cod fillet, a thick one
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 Tbsp seasoned butter (see above)
• 2 Tbsp extra-virgin olive oil
• 1 tsp coriander seed, lighted toasted in a dry saute pan, then cooked and ground between your fingers
• 1 romaine heart, spearated into leaves and chopped
• a few thin slices of red onion

Directions:

1. For the seasoned butter: mix togther all ingredients. Wrap in plastic wrap and refrigerate. Butter will be good for a wekk or so. Try some of the leftover butter on a baked potato.
2. For the cod: preheat broiler to high. Position over rack about 6 inches from the heat.
3. With a sharp paring knife, peel the grapefruit and the organge, removing all the zest and the white pith.
4. Working over a small bowl to catch the juice, cut the segments of fruit away from the connective membranes. Place the segments in a salad bowl. After all the segments have been cut, squeeze any remaining juice fom the membranes into the small bowl.
5. Season the cod with half of the salt and white pepper. Place the fish on a small, lighted oiled cast iron skillet. Spoon 1 Tbsp. of the seasoned butter on top of the fish.
6. Broil the cod until a skewer pushed straight down through the middle of the fish offers no resistance and the flesh flakes easily - about 7 minutes.
7. While the fish is under the broiler, mix the vinaigrette: whisk the oil into the bowl of citrus juice and add the coriander. Season with the reamining salt and pepper and set aside. Place the romaine and red onion into the salad bowl, add a little vinaigrette and toss to coat.
8. Mound the salad onto a plate and place the hot fish on top. Drizzle the remining vinaigrette over the cod.

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