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Pretzel Crusted Cod with Apricot Dijon Sauce

By: SMUCKER'S®  
"Cod fillets are coated with seasoned crushed pretzels, cooked until golden brown and served with an apricot-dijon mustard sauce in this quick and tasty preparation."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 14 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • Pretzel Crusted Cod:
  • 1/3 cup light salad dressing
  • 1 teaspoon seasoned salt
  • 4 ounces small twist pretzels
  • 4 (4 ounce) cod fillets
  • 2 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
  •  
  • Apricot Dijon Sauce:
  • 2/3 cup Smucker's® Apricot Low Sugar Preserves
  • 1 tablespoon Dijon mustard
  • 4 teaspoons fat free half-and-half
  • 2 tablespoons minced flat-leaf parsley, if desired

Directions

  1. Combine salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
  2. Spread each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm.
  3. Whisk apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 17.9g | Cholesterol: 45mg

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2009 by JenniferO'Steen 
Was good. Sauce is a little sweet, I poured over the fish and it was too much would be fine on... MORE

 
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