Ingredients

• PRETZEL CRUSTED COD:
• 1/3 cup light salad dressing
• 1 tsp. seasoned salt
• 4 oz. small twist pretzels (3 1/2 cups)
• 4 (4 oz.) cod fillets
• 2 to 3 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
• APRICOT DIJON SAUCE:
• 2/3 cup Smucker's® Apricot Low Sugar Preserves
• 1 tbsp. Dijon mustard
• 1 tbsp. plus 1 teaspoon fat-free half-and-half
• 2 tbsps. minced flat leaf parsley, if desired

Instructions

1. COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
2. SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm.
3. WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.