Recipe: Cod Fish with Peanut Sauce

COD FISH WITH PEANUT SAUCE

"Besides brown or white rice, a fresh fruit salad, including pineapple and papaya, would make a perfect accompaniment to this dish."

2 Tbsp. finely-grated ginger, about 2 inches ginger root
2 Tbsp. grated or pressed garlic, about 4 large cloves
1 Tbsp. ground crab boil or fish seasoning powder
2 tsp. freshly ground black pepper
4 pieces filet of cod or scrod, 4 oz. each
2 large onions
3 large tomatoes, about 2 1/4 pounds, seeded and chopped
1 1/2 Tbsp. canola oil
2 Tbsp. tomato paste
2 Tbsp. sugar (see note)
1 tsp. salt
3 Tbsp. smooth peanut butter, preferably natural*
3 cups cooked rice (for serving)

Combine ginger, garlic, crab boil seasoning and black pepper, making a thick, rough paste. Spread each piece of fish evenly on both sides with a quarter of the paste. Set the fish on a plate, cover with plastic wrap and refrigerate 8 hours or overnight.

Coarsely chop one of the onions. Cut the other one into half-inch slices. Puree the chopped onion with the tomatoes in a food processor or blender.

Heat oil in a large skillet. Saute the sliced onion until golden and very soft, 8-10 minutes, reducing the heat, if necessary.

Add the pureed mixture, tomato paste, sugar and salt. Simmer 15 minutes over medium heat, stirring occasionally.

Dissolve peanut butter in 1 1/2 cups lukewarm water. Mix this into tomato sauce. Simmer 15 minutes.

Add fish with the seasoning paste to the pan. Cook uncovered over medium heat for 10 minutes. Carefully turn the fish. Reduce heat and cook gently 10 minutes. The fish will be opaque and separate into large, flaky pieces.

Serve over, or accompanied by, the rice.

*If using peanut butter with dextrose or other sweetening, reduce sugar to 1 tablespoon.

Makes 4 servings, each containing 476 calories and 13 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research