BLACK COD WITH ROASTED SWEET-AND-SOUR ONIONS
Categories Fish Onion Roast Valentine's Day Mother's Day Dinner Cod Bon Appétit
Number Of Ingredients 11
Steps:
- Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
- Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
- Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
- Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
- **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
BAKED BLACK COD
This is a Japanese dish with a Spanish twist, that is so good and really special if served with Roasted Sweet and Sour Onions. Adapted from Bon Appetit!
Provided by Sharon123
Categories Bass
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
- Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
- Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
- If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!
Nutrition Facts : Calories 551, Fat 43.5, SaturatedFat 21.3, Cholesterol 155.1, Sodium 131.2, Carbohydrate 5, Fiber 0.7, Sugar 0.7, Protein 31.7
ROASTED SWEET AND SOUR ONIONS
Make and share this Roasted Sweet and Sour Onions recipe from Food.com.
Provided by Sharon123
Categories Onions
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375*F.
- Wrap each onion securely in foil. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool. Trim and remove onion peels. Halve onions lengthwise, then slice thinly lengthwise. Move to a medium bowl. Add the vinegar and lemon juice and toss to blend. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours.
- Mix 1/2 cup sherry or vermouth and currants in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
- Stir the currant mixture, oil, and 1 tbls. sherry or vermouth into onion mixture. Season with salt and pepper. See Note. Stir in pine nuts.
- Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
- This is good served over Black Cod with Roasted Sweet and Sour Onions.
Nutrition Facts : Calories 162.4, Fat 8.4, SaturatedFat 0.9, Sodium 4.3, Carbohydrate 18.1, Fiber 2.1, Sugar 11.7, Protein 2
ROASTED SWEET-AND-SOUR ONIONS
Categories Nut Onion Side Roast Christmas Easter Thanksgiving Vegetarian Father's Day Dinner Pine Nut Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
- Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
- Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.
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