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Memories are made around the dinner table – and I love it when we have the opportunity to sit down as a family and enjoy each others company and fun, wonderful, healthy food.
This was a simple week night dinner, that we all enjoyed, and although I left the aioli off the kids plates, as they havent developed a taste for spicy foods yet, they thought the rest of this fresh summery meal was delicious.


1 pound of cod fillets
1 cup clam juice
1/2 cup white wine
1 teaspoon cornstarch
1/3 cup mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
3 tablespoons olive oil
1 onion, diced
1 1/2 cups corn kernels
1/4 cup chopped parsley

Rinse fish fillets and pat dry, set aside.
In a bowl, combine clam juice, white wine, and cornstarch, set aside.
For the chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
Sprinkle cod pieces with salt and pepper. Heat a skillet over medium-high heat. Swirl in 2 tablespoons of the olive oil, add the cod and cook, undisturbed, 2 minutes or until opaque and browned on the bottom. Turn fillets over, cook 2 to 3 minutes more until opaque and browned. Transfer to a plate.
Swirl remaining tablespoon of olive oil in the pan, over medium-high heat. Add onion and corn, and season with salt and pepper.
Cook 1 minute, then pour clam juice mixture into pan, bring to boiling. Boil gently, uncovered for 3 to 5 minutes. Return cod to pan, cover and reduce heat to medium. Cook 5 to 8 minutes, or until cod is just cooked through to center.
To serve, dollop with the chipotle aioli, and sprinkle with chopped parsley.

Recipe adapted from Better Homes and Gardens, April 2013