SAUCY SPICED COD WITH CORN
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
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.
EASIEST SPICY COD
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g
SPICY CAJUN STYLE COD
Make and share this Spicy Cajun Style Cod recipe from Food.com.
Provided by Dancer
Categories Cajun
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Drizzle cod fillets with lemon juice.
- Salt and pepper to taste.
- Rub fillets with cajun spices and coat well.
- In very hot skillet, cook fillets in butter for 4 minutes on each side.
- Remove from skillet and serve immediately.
- Serve with sour cream, carrot and zucchini cut into julienne.
- Garnish with fresh parsley or dill.
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
COD WITH AFGHAN SPICES
This mixture of spices makes cod- the whitest of fish-taste almost exotic.
Provided by Steven Raichlen
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rinse cod under cold water, pat dry with paper towels; place in a nonreactive baking dish.
- Make marinade: Combine onion, garlic, ginger, chiles, lemon juice, 3 tablespoons oil, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a blender. Add 2 tablespoons water and purée until smooth, adding more water as necessary to thin. Pour marinade over cod, turning fish once or twice to coat it evenly. Refrigerate, covered, for at least 2 hours and up to 8, turning once or twice to marinate evenly.
- Make basting mixture: Mix together red pepper flakes, 1/2 teaspoon each of salt and pepper, and remaining 3 tablespoons oil in a small bowl.
- Prepare grill for direct cooking on high heat.
- Brush and oil grill grate. Drain marinade from cod; discard marinade. Generously brush each piece of fish on both sides with basting mixture. If using a fish basket, spray or brush it with oil and fasten marinated cod inside. Place fish or fish basket on the hot grate, and grill until cod is cooked through, 4-6 minutes per side.
- If grilling fillets directly on the grate, arrange them on a diagonal to the bars, then rotate them a quarter-turn after 2 minutes on each side to create crosshatch grill marks. Turn cod over when the bottom is golden brown. To test for doneness, press fish with your fingers; it should break into clean flakes. Brush the fish with any remaining basting mixture as it cooks. Serve with lemon wedges.
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