SEARED FISH WITH CRISPY POTATOES AND GREEN SAUCE
You'll have more green sauce than you'll need for this recipe, but it will keep in the refrigerator at least a week. Spoon it on steak, chicken, pasta, or roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 15
Steps:
- In a large saucepan, cover 2 pounds small red new potatoes (about 21) with cold water; season with coarse salt. Bring to a boil, reduce to a simmer, and cook just until tender when pierced with a paring knife, about 15 minutes. If saving for another day, drain and let cool; then cover and refrigerate for later use.
- Preheat oven to 475 degrees. Lightly oil a rimmed baking sheet. Smash each potato with the base of your palm and place on sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Roast until crisp, about 20 minutes.
- Make green sauce. Chop remaining mint and basil and 1 bunch fresh parsley leaves. In a bowl, combine with 1 garlic clove, minced, and 1 tablespoon chopped capers. Stir in 1 tablespoon fresh lemon juice and enough extra-virgin olive oil to coat; season with coarse salt and ground pepper. If saving for another day, cover and refrigerate for later use.
- Make roasted tomatoes. Reduce oven heat to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/2 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If saving for another day, let cool. Cover and refrigerate for later use.
- Meanwhile, score fish skin in a few places with a paring knife and season fillets with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes. Serve fish with green sauce, potatoes, and tomatoes.
Nutrition Facts : Calories 392 g, Fat 15 g, Fiber 3 g, Protein 36 g
CODFISH STEAK IN GREEN SAUCE
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
- Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
- Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 851 milligrams, Sugar 1 gram
SAUTEED COD STEAKS AND TOMATOES WITH GREEN SAUCE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise. Transfer sauce to a small bowl.
- Season cod with salt and pepper. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 3 minutes, or until crisp and golden. Turn fish over and sauté 2 minutes more. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste. Sauté tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
- Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top. Pour some green sauce over fish and serve remaining on the side.
GRANDMA ANNE'S CODFISH SAUCE
This was Grandma Anne's recipe. It's good over mashed potatoes. She called it gravy but my sister Chris said that sounds nasty. It's not. It was one of the best things that Grandma made. It must have been warm on those cold winter nights.
Provided by Dienia B.
Categories Canadian
Time P1DT6h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak cod overnight; drain.
- Boil in fresh water; drain; do this 4 times.
- After last drain, chop up fish, add water and cook until fish is tender.
- Blend flour in canned milk.
- Add to fish and cook until thickened.
- Add butter and salt and pepper to taste.
Nutrition Facts : Calories 362.1, Fat 9.6, SaturatedFat 5.5, Cholesterol 113, Sodium 4072.6, Carbohydrate 27.6, Fiber 0.1, Sugar 24.6, Protein 39.6
COD BAKED IN THAI GREEN CURRY SAUCE
Make and share this Cod Baked in Thai Green Curry Sauce recipe from Food.com.
Provided by Paris D
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In medium pan, whisk together coconut milk, curry paste, and minced pepper.
- Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
- Stir in basil, and season with salt and white pepper.
- Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes.
- Spoon a bit of sauce into the center of four individual plates.
- Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
- Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.
Nutrition Facts : Calories 2.4, Fat 0.1, Sodium 0.4, Carbohydrate 0.3, Fiber 0.2, Protein 0.3
FISH STEAKS IN GREEN SAUCE
Number Of Ingredients 8
Steps:
- 1 On a piece of wax paper, combine the flour and salt and pepper to taste. Rinse the fish and pat dry, then dredge each steak in the flour mixture to lightly coat both sides. Shake off the excess. 2 In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the fish and brown on one side, about 3 minutes. Turn the fish and brown the other side, about 2 minutes. With a slotted metal spatula, transfer the steaks to a plate. Wipe out the skillet. 3 Pour the remaining 2 tablespoons oil into the skillet. Add the onions. Cook over medium heat until golden, about 10 minutes. Add the wine and bring to a simmer. Cook until most of the liquid is evaporated, about 1 minute. Stir in the parsley. 4 Return the fish to the skillet and baste it with the sauce. Scatter the peas around the fish. Reduce the heat to low. Cover and cook 5 to 7 minutes or until the fish is just barely opaque when cut in the thickest part. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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COD IN GREEN SAUCE RECIPE - WORLD CUISINE GURU
From worldcuisine.guru
Ratings 1Calories 346 per servingCategory Main Course
- First, cut the garlic cloves into very fine strips. Then, fry them on a frying pan on medium-low heat, the oil must be lukewarm so it doesn’t burn the garlic, bittering the preparation.
- When they get just a bit brown, lower the heat to low heat, add the cod loins with their skin-side up and cook for 5 minutes. Place them carefully so there is no piece of garlic below them.
- While they’re cooking, shake the frying pan helping the cod release its juice or gelatin. If the loins are thick, turn them around so they can finish cooking for 2 or 3 minutes. The mix between the olive oil and the juice of the cod is what will give the greenish color to the sauce.
- Then, in another bowl, mix the cornstarch and the water until the cornstarch dissolves well. When you notice the cod has released enough juice, add this mixture and cook for two minutes.
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