Page 58 - Food Network (January 2020)

weeknight
cooking

UNDER
400
CALORIES

TACO SALAD WITH CRISPY COD WITH LENTILS
SPICED BEEF PATTIES ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
2 carrots, halved lengthwise and sliced crosswise
1 large or 2 small leeks (white and light green parts only),
2 hearts romaine lettuce, chopped
halved lengthwise and sliced crosswise
2 vine-ripened tomatoes, chopped
Kosher salt
¾ cup frozen fire-roasted corn, thawed
1 8-ounce package precooked lentils (about 1½ cups)
1 cup pico de gallo, undrained
2 tablespoons plus 1 teaspoon red wine vinegar
3 tablespoons apple cider vinegar
¼ cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Freshly ground pepper
1 pound 85% lean ground beef
1 1½-pound piece center-cut skinless cod fillet,
1 tablespoon taco seasoning
cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 tablespoon dijon mustard
¼ cup sour cream
1 clove garlic, finely grated
½ cup shredded cheddar cheese
3 tablespoons breadcrumbs
1 cup tortilla strips
1 tablespoon finely chopped fresh parsley
4 cups baby arugula (about 2½ ounces)
1. Toss the lettuce, tomatoes, corn, ¾ cup pico de gallo and the
vinegar in a large bowl; season with salt and pepper. Divide
1. Preheat the oven to 375˚. Combine the carrots, leeks and 1 cup
among plates or shallow bowls.
water in a medium saucepan; season with salt. Bring to a boil, then
2. Shape the ground beef into four 4-inch-wide patties and
reduce to a simmer and cook, stirring, until the carrots are tender,
season both sides with the taco seasoning and a generous pinch
about 5 minutes (add a few tablespoons of water if necessary).
each of salt and pepper. Heat the olive oil in a large nonstick
Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove
skillet over medium-high heat. Add the patties and cook, turning
from the heat. Add 2 tablespoons each vinegar and olive oil; toss.
once, until well browned, 4 to 6 minutes.
Season with salt and pepper. Set aside.
3. Top each salad with 1 beef patty. Drizzle any juices from the
2. Meanwhile, season the cod all over with salt and pepper. Combine
skillet over the patties. Top with the remaining ¼ cup pico de gallo
the mustard and garlic in a bowl; spread on one side of the fish.
and dollop with the sour cream. Sprinkle with the cheese and
Combine the breadcrumbs and parsley in a shallow bowl. Press the
tortilla strips.
mustard side of the fish into the breadcrumb mixture to coat.
Per serving: Calories 470; Fat 31 g (Saturated 11 g); Cholesterol 98 mg; 3. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet
Sodium 798 mg; Carbohydrate 23 g; Fiber 4 g; Sugars 6 g; Protein 28 g
over medium-high heat. Add the cod crumb-side down; cook until
golden brown, about 3 minutes (rotate the skillet as needed for
even browning). Carefully flip the fish, transfer the skillet to the
oven and bake until cooked through, 8 to 10 minutes.
4. Meanwhile, toss the arugula in a large bowl with the remaining
1 teaspoon each vinegar and olive oil; season with salt and pepper.
Divide among plates; top with the lentil mixture. Serve with the cod.

Per serving: Calories 390; Fat 17 g (Saturated 2 g); Cholesterol 65 mg;
Sodium 619 mg; Carbohydrate 25 g; Fiber 6 g; Sugars 4 g; Protein 34 g

60 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020