Skillet Ginger and Apricot Cod

Green Onion Quinoa and Sugar Snap Peas
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Ingredients

  • 1½ lb cod fillets
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil
  • ½ cup apricot fruit preserves
  • 2 Tbsp rice vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp honey
  • ¼ tsp ground ginger

Instructions

  1. Sprinkle fish with salt and pepper. Cook fish, in batches, in hot oil in a large skillet over medium-high heat 3 minutes per side or until fish flakes with a fork; remove from skillet.
  2. Add fruit preserves, vinegar, soy sauce, honey, and ginger to skillet; cook until thickened. Spoon sauce over fish.

Side Dish Ingredients

  • 2 cups quinoa
  • 4 green onions, chopped
  • ¾ tsp salt, divided
  • ½ tsp pepper, divided
  • 2 (12-oz) pkg frozen sugar snap peas

Side Dish Instructions

  1. Cook quinoa according to package directions; stir in onions, ½ tsp salt, and ¼ tsp pepper.
  2. Meanwhile, cook sugar snap peas according to package directions; stir in ¼ tsp each salt and pepper.

Nutritional Information

Main Side Total
Servings 6 6
Calories
219
261
480
Fat (g) 5 3 8
Sat. Fat (g) 1 0 1
Protein (g) 21 11 32
Carb (g) 22 46 68
Fiber (g) 0 7 7
Sodium (mg) 538 296 834

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