Smoky Cod and Sweet Potatoe

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.5
  • Total Fat: 17.0 g
  • Cholesterol: 67.2 mg
  • Sodium: 623.7 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 28.4 g

View full nutritional breakdown of Smoky Cod and Sweet Potatoe calories by ingredient
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Number of Servings: 4


    Smoky Cod with Sweet Potatoes
    1 lb cod fillets
    1 cup clam juice
    1 tsp. cornstarch
    1/3 cup light mayonnaise
    1 canned chipotle chile pepper in adobe sauce, chopped
    2 tsp. vinegar
    1 tsp. Dijon-style mustard
    1/2 tsp. salt
    1/4 tsp. pepper
    2 Tbsp. all-purpose flour
    3 Tbsp. vegetable oil
    1 medium sweet potato
    1 large onion, cut in thin wedges
    1 1/2 cups sweet corn kernels
    1/4 cup chopped parsley


1. Thaw fish if frozen. Rinse and pat dry; set aside. In a bowl, combine clam juice and cornstarch; set aside. For chipotle aioli, in another bowl combine mayo, chipotle pepper, vinegar, and mustard. Cover and chill.
2. Sprinkle cod pieces with 1/4 tsp. salt and the pepper. Lightly coat with flour, shaking off excess. Heat a 12-inch skillet over medium-high heat until a bead of water evaporates within 2 seconds. Swirl in 2 Tbsp. of the oil. Add cod pieces, cook undisturbed for 2 minutes or until opaque and browned on the bottom of both sides. Transfer to a plate, using spatula, break cod into chunks; set aside.
3. Swirl remaining 1 Tbsp. of oil into pan over medium-high heat. Add sweet potato and onion; stir-fry 4 minutes, scraping up any browned bits. Add corn and remaining 1/2 tsp salt; stir-fry 1 minute. Swirl clam juice mixture into pan; bring to boil. Boil gently, uncovered, for 2 minutes. Return cod to pan, cover and reduce heat to medium. Cook 1-2 minutes or until cod is just cooked through to center and sweet potatoes are tender. To serve, dollop with aioli sauce and sprinkle with chopped parsley.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINCOLN.T.ROSE.

TAGS:  Fish |

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