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A Seafood Supper with a Bright Burst of Flavor
Fish cooks in a flash and is packed with vitamins and nutrients, so no wonder it's a popular supper for nights when even a 30-minute meal seems ambitious. Lori Zanini, a nutritionist and spokesperson for the Academy of Nutrition and Dietetics, keeps cod fillets in her freezer (nutritionally, frozen is just as good as fresh), specifically for these types of situations. She thaws them in a bag of cold water (though you can actually cook them frozen, too) and sautés them in a teaspoon of oil, cooking each side for about six minutes. Meanwhile, she tosses some brussels sprouts into a food processor to shred them, and sautés them in olive oil and balsamic vinegar for about five minutes. The final touch is a quick mixture of a tablespoon each of spicy mustard and red-wine vinegar, which she spoons over the cooked cod.