Easy Spicy Cod Recipes

EASIEST SPICY COD

Easiest Spicy Cod image

Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.

Provided by sal

Categories Seafood Fish Cod

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste

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

SAUCY SPICED COD WITH CORN

Saucy Spiced Cod With Corn image

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

Ingredients

5 Tbsp. unsalted butter
2 garlic cloves, crushed
1½ tsp. coriander seeds
¾ tsp. cumin seeds
¾ tsp. mild red pepper flakes or ½ tsp. crushed red pepper flakes
½ tsp. ground turmeric
Kosher salt, freshly ground pepper
1 tsp. soy sauce
3 ears of corn, husked, kernels removed from cobs (about 3 cups)
4 (5-6-oz.) cod or other flaky whitefish fillets
Mint leaves and toasted sesame seeds (for serving)

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.

EASY SPICY COD

Easy Spicy Cod image

Make and share this Easy Spicy Cod recipe from Food.com.

Provided by Black Collie Comfor

Categories One Dish Meal

Time 35m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs cod fish fillets
2 cups salsa
2 tablespoons chopped parsley

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, and salt and pepper to taste.
Bake in preheated oven for 30 minutes. Serve warm over rice.

Nutrition Facts : Calories 175.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 73.3, Sodium 870.1, Carbohydrate 8.2, Fiber 2.1, Sugar 4, Protein 32.4

SPICY COD WITH GRILLED LIME

Spicy Cod with Grilled Lime image

Provided by Michael Symon : Food Network

Categories main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
1/4 cup brown miso
2 tablespoons sriracha
1 tablespoon rice vinegar
Four 8-ounce black cod fillets, skin on
Vegetable or canola oil, for the grill
3 limes, halved

Steps:

Set up your grill for medium heat.
In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
Liberally grease the grates of your grill with the oil.
Remove the fish from the marinade and allow the excess to drain off.
Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.

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