Directions:
Using a small saucepan, melt the butter and olive oil on low heat. Add dried cherries and sweet vermouth, cook until cherries are soft. Mix in the sour cream and stir well. Add the peppercorns. Keep on low heat until ready to serve.
Cod:
Spray griddle or skillet with non-stick cooking spray or 1/2 tablespoon unsalted butter melted with 1/2 tablespoon olive oil. Heat skillet / griddle at medium heat for several minutes. Place the cod fillets on hot skillet and cook until bottom half of fillet is opaque. Flip fillet, cook about 2 minutes (fish continues to cook after removed from heat), remove from heat, and place on platter. Drizzle sauce on fillets, serve with rice. Makes 4 servings.
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