Alaskan Cod Poached in Wine & Saffron

Welcome to my Colorado kitchen!<br/><br/>This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.<br/><br/>(Click here to learn more about me, below.)<br/><br/>I want to feature the products and preparations you’re curious about.<br/><br/>Have a suggestion? Question? Recipe you want me to test?<br/><br/>Email me and help to shape this series.<br/><br/>Like most everyone, I’ve taken the new year as an opportunity for a more thoughtful look at how I eat.<br/><br/>And while I wouldn’t say I’m on a diet, I am trying to be more aware of the calories I’m consuming — especially at lunch, when I’m often on my own and scrounging around in the fridge.<br/><br/>So, I’ve taken a new approach and am planning healthful lunches rather than relying on leftovers — and this recipe was a (very successful) attempt to really nourish myself, quickly and easily!<br/><br/>Alaskan cod makes the perfect light lunch<br/>I’m trying to make lunches that feature fairly lean protein with healthy fats, and wild Alaskan cod fits the bill perfectly!<br/><br/>Vital Choice cod is wild-harvested from icy, pristine Alaskan waters, wonderfully moist, and slightly sweet.<br/><br/>Cod is a fish that’s ideal for a calorie-conscious meal, since each 6-ounce fillet has only 178 calories!<br/><br/>A few notes for the cook<br/>I took two portions of Alaskan cod out to thaw the night before, but this fish is also easy to quick-thaw in cold water (in its vacuum-seal package) for 20-30 minutes if you didn’t plan ahead.<br/><br/>The beauty of this meal is that it comes together in just 25 minutes, takes very little prep, dirties only one dish, and is made entirely with pantry items.<br/><br/>Note: If saffron isn’t in your spice rack, you can substitute dried, ground turmeric root, but be sparing with the amount you use, lest it overpower the dish.<br/><br/>This preparation was adapted from a beautiful dish featured in Bon Appétit magazine and serves two, but it would be very easy to halve for one or double for four.<br/><br/>I made this with a dry sparkling wine, because I happened to have some left over from the holidays — but a still, dry white wine would work just as well.<br/><br/>The saffron infuses this dish with a distinctive, yet subtle flavor. I stepped out into the cold just after the dish had come off the range.<br/><br/>When I returned, I was delighted to find my house graced by the lovely aroma of this uncommon spice.<br/><br/>Delicious and so easy — I hope you enjoy!<br/><br/>My rating: 3½ out of 4 stars