Baked Cod With A Ginger Corn Sauce Recipes

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ROASTED COD WITH TANGERINE SAUCE



Roasted Cod With Tangerine Sauce image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 1/4 cups tangerine juice (from at least 1 1/2 pounds tangerines) and zest of the fruit
1 tablespoon olive oil
1 1/2 pounds cod or other mild white fish
Salt to taste
Cayenne pepper to taste
1 teaspoon coriander seeds, optional
2 tablespoons butter (preferred) or olive oil
Minced parsley, cilantro or dill for garnish, optional

Steps:

  • Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
  • Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
  • The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
  • While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.

SAUCY SPICED COD WITH CORN



Saucy Spiced Cod With Corn image

Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Seafood     Fish     Cod     Corn     Soy Sauce     Spice     Coriander     Cumin     Butter     Garlic     Steam     Pescatarian     Peanut Free     Tree Nut Free     Summer

Yield 4 servings

Number Of Ingredients 11

5 Tbsp. unsalted butter
2 garlic cloves, crushed
1½ tsp. coriander seeds
¾ tsp. cumin seeds
¾ tsp. mild red pepper flakes or ½ tsp. crushed red pepper flakes
½ tsp. ground turmeric
Kosher salt, freshly ground pepper
1 tsp. soy sauce
3 ears of corn, husked, kernels removed from cobs (about 3 cups)
4 (5-6-oz.) cod or other flaky whitefish fillets
Mint leaves and toasted sesame seeds (for serving)

Steps:

  • Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often, until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
  • Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7-9 minutes.
  • Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.

GINGER-GLAZED COD



Ginger-Glazed Cod image

This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
  • Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
  • Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

BAKED FISH WITH SESAME AND GINGER



Baked Fish With Sesame and Ginger image

Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven for about 10 minutes. Finish it off with a sprinkling of black sesame seeds, chopped scallions and a few slices of pickled ginger. Serve over a bed of steamed spinach and tender white rice.

Provided by David Tanis

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)
Salt
pepper
1 teaspoon finely grated ginger
1 teaspoon roasted sesame oil
1 teaspoon black sesame seeds
3 or 4 scallions, sliced thin
Pickled ginger, for serving

Steps:

  • Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
  • Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
  • Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
  • Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams

GARLIC-GINGER-MISO BLACK COD



Garlic-Ginger-Miso Black Cod image

Garlic, ginger, miso, and coconut aminos are used as a marinade and sauce for baked black cod.

Provided by Nicole Leonard

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 (2 inch) piece ginger, sliced, divided
6 cloves garlic, divided, or more to taste
2 tablespoons coconut aminos (soy-free seasoning sauce)
2 tablespoons rice wine vinegar, or more to taste
2 tablespoons avocado oil, or more to taste
1 tablespoon miso
½ teaspoon sesame oil
1 tablespoon ghee (clarified butter)
1 pound black cod

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
  • Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
  • Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
  • Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 5 g, Cholesterol 49.8 mg, Fat 11.8 g, Fiber 0.4 g, Protein 21.2 g, SaturatedFat 3 g, Sodium 378.4 mg, Sugar 0.4 g

PERFECT TEN BAKED COD



Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
  • Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
  • Coat both sides of cod in melted butter in the baking dish.
  • Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
  • Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

BAKED COD WITH A GINGER-CORN SAUCE



Baked Cod With a Ginger-Corn Sauce image

Make and share this Baked Cod With a Ginger-Corn Sauce recipe from Food.com.

Provided by 2Bleu

Categories     Corn

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/3 cup chicken stock
1 cup corn
1 garlic clove
1 teaspoon fresh ginger (small slice)
1 teaspoon sugar
1/4 cup panko breadcrumbs, to coat (or bread crumbs)
1 tablespoon italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 cod fish fillets
olive oil
fresh chives

Steps:

  • Preheat oven to 400 degrees. Puree all sauce ingredients in a blender and blend well. Pour into a small saucepan and cook over medium-low heat. Stirring occasionally, cook until thickened. Season with salt & pepper to taste.
  • Meanwhile, in a shallow dish, mix Panko and seasonings. Brush fish fillets lightly with olive oil. Place fish bottom side down and place some Panko mixture on top, pressing firmly. Carefully place on baking sheet. Bake 15-20 minutes.
  • Spoon the ginger-corn sauce onto 2 serving plates and top with fish. Garnish with fresh chives and serve immediately.

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