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1
Prepare long-grain & wild-rice mix as label directs, but use 1 tablespoon light corn-oil spread instead of butter; keep warm.
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2
Meanwhile, place dried-tomato halves in small bowl; pour 1 cup boiling water over tomatoes; let stand 15 minutes to soften.
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3
Cut each carrot crosswise in half, then lengthwise in half.
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4
In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling.
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5
Reduce heat to low; cover and simmer 8 minutes or until carrots are tender.
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6
Drain carrots; toss with salt and 1 tablespoon light corn-oil spread; keep warm.
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7
Preheat broiler if manufacturer directs.
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8
Drain tomatoes; pat dry with paper towels.
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9
Dice tomatoes.
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10
In bowl, mix tomatoes with mayonnaise.
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11
Spray rack in broiling pan with nonstick cooking spray.
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12
Place cod steaks on rack.
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13
Place pan in broiler at closest position to source of heat; broil cod 5 minutes or until cod flakes easily when tested with a fork.
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14
Remove broiling pan from broiler; spread cod steaks with mayonnaise mixture.
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15
Return pan to broiler; broil 2 minutes longer or until mayonnaise mixture is lightly browned and bubbly.
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16
To serve, arrange arugula on platter; top with cod steaks.
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17
Arrange carrots and rice on platter with cod steaks.
