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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cod with Shrimp and Mirliton Squash

Source: dLife

Pan roasted cod with mirliton squash ragout and shrimp.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	553.3

Total Carbs	6.7 g

Dietary Fiber	1.1 g

Sugars	2.1 g

Total Fat	16.4 g

Saturated Fat	5.2 g

Unsaturated Fat	2.1 g

Potassium	1743.1 mg

Protein	84.7 g

Sodium	433.5 mg

Dietary Exchanges 16.4 Fat, 0.7 Vegetables, 0.0 Fruits, 0.1 Starch, 11.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

20.0
20 each shrimp shells 1.0
1 each medium shallots 1.0
1 each bay leaf 1.0
1 pinch fresh thyme 0.5
0 1/2 cup white wine 0.5
0 1/2 lb raw medium shrimp 0.5
0 1/2 each Squash, chayote, fresh, 5 3/4" 1.0
1 cup chopped tomato 0.5
0 1/2 cup homemade fish stock 2.0
2 tbsp butter 2.0
2 tsp fresh lemon juice 1.0
1 pinch kosher salt 2.0
2 tbsp chopped parsley 1.5
1 1/2 lb fresh cod fillets 2.0
2 tsp white all purpose flour 2.0
2 tbsp olive oil 1.0
1 pinch salt and pepper

Directions

Place the squash in boiling water for 30 seconds then remove from hot water and place in ice cold water. Let sit to cool and pat dry.
Preheat the oven to 350 degrees F. In a small saucepan, put the shrimp shells, shallot, bay leaf, thyme, wine, and just enough water to cover them.
Bring to a boil and simmer for 15 minutes. Strain, keep the liquid, and dispose of the rest.
To make the ragout, put the shrimp, squash, tomato, stock, butter, lemon juice, salt, and parsley in a saucepan and simmer for about 5 to 7 minutes.
Coat one side of the cod fillets with flour and season both sides with salt and pepper.
Pour the olive oil in a sauté pan and put the cod fillets flour side down. Sauté for about 4 minutes, or until golden brown. Turn over and put in the oven to bake for 4 to 6 minutes.
Separate the fillets onto four plates and drizzle the ragout on top.