Cilantro Lime Cod Recipes

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CILANTRO-LIME COD



Cilantro-Lime Cod image

DaVita dietitian, Debbie, from Maryland offers her kidney-friendly Cilantro-Lime Cod recipe. Can this low-salt and reduced-phosphorus recipe still deliver a culinary kick? You bet!

Provided by DaVita dietitian Debbie from Maryland.

Yield 4

Number Of Ingredients 1

1/2 cup mayonnaise,1/2 cup fresh cilantro,2 tablespoon lime juice,1 pound cod fillets

Steps:

  • In medium bowl, combine mayonnaise, chopped cilantro and lime juice. Transfer 1/4 cup to a small bowl and set aside to serve as sauce with fish.
  • Brush fish with remaining mayonnaise mixture.
  • Spray a large skillet with cooking spray and heat over medium-high heat. Add cod fillets and cook turning once, for 8 minutes or until fish is firm but moist. Serve with cilantro-lime sauce.

Nutrition Facts : Calories 292, Carbohydrate 1 g, Cholesterol 57 mg, Fat 23 g, Fiber 0 g, Protein 20 g, ServingSize one 3-ounce fillet, Sodium 228 mg

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN



Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn image

Provided by Kelsey Nixon

Time 47m

Yield 4 servings

Number Of Ingredients 15

2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
1 to 2 tablespoons olive oil
4 (6-ounce) Pacific cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn, for serving, recipe follows
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

Steps:

  • For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
  • For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
  • To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
  • In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

CHILI, LIME & CUMIN COD



Chili, Lime & Cumin Cod image

Make and share this Chili, Lime & Cumin Cod recipe from Food.com.

Provided by TheBostonBean

Categories     Very Low Carbs

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 lbs fresh cod fish fillets
1 teaspoon chili powder
1/2 teaspoon dried parsley or 1/2 teaspoon dried cilantro
1/2 teaspoon salt
2 tablespoons butter
1/4 teaspoon cumin
1 lime, juice of

Steps:

  • Heat oven to 450°F.
  • Coat oven safe pan with oil or cooking spray.
  • Place cod in pan.
  • Sprinkle chili powder, herb and salt.
  • Roast 5-7 minutes until opaque.
  • Melt butter in small saucepan.
  • Add cumin and lime juice and cook for 1 more minute.
  • Before serving drizzle butter mixture over cod.

Nutrition Facts : Calories 485.7, Fat 14.8, SaturatedFat 7.9, Cholesterol 226.1, Sodium 951.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.5, Protein 81.5

CILANTRO LIME COD



Cilantro Lime Cod image

"My daughter loves to cook and especially likes dishes with Mexican flair," reports Donna Hackman of Bedford, Virginia. "She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

4 cod or flounder fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

  • Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

COD WITH CILANTRO AND LIME



Cod with Cilantro and Lime image

My daughter loves to cook and especially likes dishes with Mexican flair. She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

4 cod or haddock fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

  • Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 91mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE



Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille image

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) salted butter, at room temperature
1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper
Two 8-ounce bags microwavable white rice
1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving

Steps:

  • Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
  • Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
  • For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
  • Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
  • For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
  • Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

CILANTRO LIME FISH



Cilantro Lime Fish image

This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Recipe #120719. From Taste of Home's Quick Cooking (September/October 1999).

Provided by Vino Girl

Categories     Tilapia

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs cod fish fillets (4 fillets) or 2 lbs flounder fillets (4 fillets)
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/4 cup fresh cilantro or 1/4 cup fresh parsley, minced
2 limes, thinly sliced
2 tablespoons margarine, melted

Steps:

  • Preheat oven to 375°F.
  • Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
  • In a saucepan, saute onion and garlic in oil; stir in cumin.
  • Spoon over fillets; sprinkle with cilantro.
  • Place lime slices over each; drizzle with margarine.
  • Fold foil around fish and seal tightly; place on a baking sheet.
  • Bake for 35-40 minutes or until fish flakes easily with a fork.

CILANTRO LIME COD



Cilantro Lime Cod image

Bake these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 9

2 pounds cod or flounder fillets
¼ teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive or vegetable oil
1 ½ teaspoons ground cumin
¼ cup minced fresh cilantro or parsley
2 fruit (2" dia)s limes, thinly sliced
2 tablespoons reduced-fat margarine, melted

Steps:

  • Place each fillet on a 15-in. x 12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with margarine. Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375 degrees for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 2.5 g, Cholesterol 48.8 mg, Fat 3.8 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 0.6 g, Sodium 95.7 mg, Sugar 0.5 g

CILANTRO LIME COD



Cilantro Lime Cod image

Bake these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 9

2 pounds cod or flounder fillets
¼ teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive or vegetable oil
1 ½ teaspoons ground cumin
¼ cup minced fresh cilantro or parsley
2 fruit (2" dia)s limes, thinly sliced
2 tablespoons reduced-fat margarine, melted

Steps:

  • Place each fillet on a 15-in. x 12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with margarine. Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375 degrees for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 2.5 g, Cholesterol 48.8 mg, Fat 3.8 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 0.6 g, Sodium 95.7 mg, Sugar 0.5 g

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