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Poached Cod in Chili Tomato Broth
Deep flavors, fragrant spice, and a touch of heat combine to make this delectable dish. Cod is poached in a delicious chili-infused tomato broth, then paired with roasted sweet potatoes, carrots and butternut squash. A simple lemony cabbage slaw on top brings a pop of acid to finish it off! Light and bright, this meal will leave you feeling satisfied yet energized.
Nutritional facts
Protein
30g
Carbs
40g
Calories
430
Fat
17g
Ingredients
Mexican Oregano, Canola and Olive Oil Blend, Sweet Potatoes, Carrots, Cod, Allspice, Butternut Squash, Black Pepper, Cumin, Cilantro, Garlic, Canned Tomato, Honey, Lemon Zest, Cinnamon, Onion, Kosher Salt, Cabbage, Chicken Base, Grapeseed Oil, Guajillo Chile Paste, Lemon Juice, Cayenne Powder, Cornmeal
Reviews
4.2
Based on 66 reviews
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Kimberly Witcher · 11/23/23
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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