POACHED COD AND HARICOTS VERTS AND CORN AND LORI'S PESTO ENJOY DAN:

POACHED COD AND HARICOTS VERTS AND CORN WITH LORIS PESTO

                                                                                          by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) pieces cod fillets (about 1-inch thick) skin removed  

Sea salt and freshly ground pepper to taste

1 tablespoon olive oil

1/2-pound haricots verts, (green beans) cut crosswise (about 2-1/2-cups)

2 shallots, thinly sliced

2 ears corn, kernels cut off the cob (about 1 cup)

1-1/2-cup vegetarian broth

1/4-cup Lori’s pesto\

DIRECTION:

1.   In pot of boiling salted water add corn and cook 3 minutes.

2.   Remove from the eater and let cool.

3.   When cool cut off the kernels; set aside

4.   Heat oil in a skillet over medium-high heat when sizzling.

5.   Add beans and shallots and sauté for about 2 minutes.

6.   Sprinkle both sides of the cod with salt and pepper.

7.   Spread the beans into a flat layer in the pan and place the cod on top.

8.   Add broth increase the heat to high.

9.   Cover and cook 4-6 minutes.

10.                Remove the cod and beans to a platter and keep warm.

11.                The remaining broth cook until reduced to 1/2-cup about 5 minutes.

12.                Remove from heat and stir in Lorie’s pesto and cooked corn.

13.                Pour sauce, and corn  over the fish and beans.

14.                Serve with lemon or lime wedges.

ENJOY DAN:                                              BON-APPETITE!!