PEPPER AND SALSA COD
After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
CRUNCHY SALSA COD
Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
- Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.
Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
PISTACHIO-CRUSTED COD WITH CITRUS SALSA
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
- In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
- Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
- Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.
CRUNCHY GARDEN SALSA
"A co-worker brought this fun crunchy salsa to a potluck and everyone loved it," shares Tammy Mahlke of La Crescent, Minnesota. "The ingredients are available at the grocery store all year, but it tastes like you picked the produce from your very own backyard!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 3 cups.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
CRUNCHY SALSA SANDWICH
A very bachelor-y and on-the-go sandwich, that's simply a filler, more than anything else. I made it once when I was really hungry, with next to nothing in the fridge. It's not health food, but yummy enough to make up for it :-)
Provided by Anu_N
Categories Breakfast
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast both slices of bread in a toaster till they are as crisp as you want it.
- Spread the salsa evenly over one slice.
- If it appears too dry, feel free to double the amount of salsa that you use.
- This is a completely"taste-while-you-make" recipe.
- Now add a layer of potato chips to this salsa-covered slice, and cover it with the other slice of toasted bread.
- Your crunchy salsa sandwich is done and ready-to-munch into!
Nutrition Facts : Calories 151.1, Fat 2.4, SaturatedFat 0.5, Sodium 592.1, Carbohydrate 28.9, Fiber 4.7, Sugar 4.6, Protein 6.2
ROASTED COD WITH SALSA VERDE
Cod is mild and meaty, so it pairs nicely with the tangy acidity of a sauce like salsa verde. The cod tastes very nice on it's own as well. Although the recipe calls for skin on cod, more often than not I use skinless fillets because that is what I can get. We love it.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Warm 2 skillets over medium high heat.
- Add 2 TBS of the oil to each.
- Salt and pepper the fish fillets and place three, skin side down in each pan.
- Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
- Turn the fillets over and reduce the heat to medium.
- Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
- Cook about 5 minutes more.
- Serve with salsa verde if desired.
- For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
- Gradually mix in just enough olive oil so the sauce holds together.
- Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
- Using two spoons, form the salsa verde into quenelles on each plate with the fish.
Nutrition Facts : Calories 392.3, Fat 25.1, SaturatedFat 7.7, Cholesterol 114.2, Sodium 261.8, Carbohydrate 1.1, Fiber 0.5, Sugar 0.2, Protein 39.3
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