Grilled Cod With Artichoke-Horseradish Sauce

Great dish for people with High Cholesterol like myself. You can also use Halibut instead of Cod, and fresh chopped Oregano.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 14  ounces artichoke hearts, rinsed and drained
• 1  tablespoon light margarine
• 1⁄2 cup  chopped shallot
• 2  medium garlic cloves, minced
• 2  tablespoons all-purpose flour
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 12  ounces fat-free evaporated milk
• 1 -2  tablespoon  prepared  white horseradish
• 1  teaspoon oregano
•  vegetable  cooking spray
• 4  medium cod fish fillets

Directions

1. Cut each artichoke heart into quarters.
2. Set aside.
3. In a medium saucepan, melt the margarine over medium heat.
4. Cook the shallot and garlic for 5 minutes, or until the shallot is tender.
5. Stir in the flour, salt, and pepper.
6. Stir in the milk all at once.
7. Cook for 5 to 10 minutes, or until the sauce is thickened and bubbly, stirring constantly.
8. Cook and stir for 1 minute.
9. Stir in the artichoke hearts, horseradish, and oregano.
10. Cook for 3 to 5 minutes, or until heated through, stirring constantly.
11. Keep warm.
12. Preheat the grill on medium-high.
13. Lightly spray the grill rack with vegetable oil spray.
14. Rinse the fish and pat dry with paper towels.
15. Grill the fish, uncovered, for 7 minutes.
16. Turn and grill for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
17. Or to broil, preheat the broiler.
18. Lightly spray the broiler pan and rack with vegetable oil spray.
19. Broil the fish about 4 inches from the heat for 7 minutes.
20. Turn and broil for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
21. To serve, spoon the artichoke sauce over the fish.