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Steamed Cod and Mixed Green Peas with Basil Vinaigrette

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Recipe photo courtesy of Katie Quinn Davies

Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for four to six servings.) Halibut also works great with this technique; just steam the fish for three minutes before adding the peas.

Source: Martha Stewart Living, April 2011
Total Time Prep Servings

Ingredients

FOR THE VINAIGRETTE (MAKES ABOUT 1/2 CUP)

FOR THE FISH AND PEAS

Directions

Cook's Notes

Vinaigrette can be refrigerated for up to 3 days. Bring to room temperature before using.

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