Mike whipped up this classic french fish dish the other night. He got the recipe out of the “best of Cooking Light 9” special edition magazine. It can also be prepared using sole or flounder.
Take the cod and sprinkle with salt and pepper. Heat a large skillet over medium heat then coat with cooking spray. Add fish. Cook 2 minutes on each side or until flaky. Remove from pan, cover and keep warm. Add 3/4 cup dry white wine and chicken broth plus shallots (1/3 c) and garlic (1tbsp). Bring to boil. Simmer 10 minutes. Remove from heat; stir in 5 tsp butter, 1/4tsp salt, 1 tbsp chives, and 1.5 tsp fresh tarragon. Spoon sauce over fish and serve.