Cod In Cider Recipes

TRISHIE'S CEDAR PLANK COD

Trishie's Cedar Plank Cod image

A tasty combination of flavors for Grilling Cod Fillets on a Cedar Plank.

Provided by Trishie

Categories Seafood Fish

Time 4h

Yield 2

Number Of Ingredients 9

Ingredients

1 12 inch untreated cedar plank
1 teaspoon dried rosemary
¼ teaspoon dried parsley
¼ teaspoon garlic salt
⅛ teaspoon salt
1 tablespoon honey
2 tablespoons butter, melted
2 (5 ounce) cod fillets
1 teaspoon olive oil

Steps:

Soak the cedar plank in water for at least 3 hours.
Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
Preheat an outdoor grill for medium-low heat.
Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 9.1 g, Cholesterol 91.5 mg, Fat 14.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 7.8 g, Sodium 531.2 mg, Sugar 8.6 g

COD IN CIDER

Cod in Cider image

Make and share this Cod in Cider recipe from Food.com.

Provided by hectorthebat

Categories < 30 Mins

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 onion
1 slice lemon
salt
pepper
6 ounces cod
1/2 cup cider
1/2 slice bread
1/2 ounce butter

Steps:

Grease an ovenproof dish.
Peel and slice the onion finely, and arrange half in the dish. Add a squeeze of lemon, salt and pepper. Put the fish on top, cover with the rest of the onion and another squeeze of lemon. Carefully pour in the cider.
Crumble the bread into crumbs and sprinkle on top of the fish. Dot with the butter.
Bake in a moderate oven (375F/190C/Gas Mark 5) until golden brown.

Nutrition Facts : Calories 327.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 107.2, Sodium 266, Carbohydrate 17.3, Fiber 2.4, Sugar 5.4, Protein 34.1

COD POACHED IN CIDER

Cod Poached in Cider image

The ideal fish for this Norman preparation is Dover sole-the real thing, a fish with great flavor and unmatched texture. But this isn't an ideal world-you're unlikely to find Dover sole and equally unlikely to want to pay the asking price if you do. Fortunately, cod is a good substitute. In fact, as long as you don't overcook it, it's fantastic here. Any firm but not tough white fillet will also work: red snapper and black sea bass are excellent choices. If you can pick up mussels at the same time, by all means go for the variation; the broth and overall results will be improved markedly. In Normandy, this would inevitably be accompanied by a potato gratin like the one on page 482 and, if you were lucky, a salad.

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 large onion, sliced
Salt and black pepper to taste
1 1/2 to 2 pounds fillets of cod or red snapper, about 1 inch thick, in 1 or 2 pieces
2 cups dry sparkling cider
Chopped fresh parsley leaves for garnish

Steps:

Preheat the oven to 400°F. Put the butter in a small skillet and turn the heat to medium. Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown. Turn off the heat. Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish. Sprinkle the fish with salt and pepper and put it over the onion. Pour the cider around all and bring to a boil on top of the stove.
Cover with foil and bake for 12 to 15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance). Garnish with parsley and serve the fish with the onion and juices spooned over it.
Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot. Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes. When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer. Proceed as directed, using the mussel-scented cider for the liquid and adding the shelled mussels to the fish about halfway through its cooking time.
In step 1, when the onion begins to soften, add 1 cup trimmed and chopped white, cremini, or portobello mushrooms and continue to cook, stirring occasionally, until the mushrooms have given up their liquid, about 10 minutes more. Proceed as directed.

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