Marinated Cod Fillet And Corn Pudding Recipes

MARINATED COD FILLET AND CORN PUDDING

Steps:

• Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
• In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours.
• Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis.

MARINATED COD FILLETS W/POTATO SCALES

Steps:

• Combine all marinade ingredients in a bowl, mix well & set aside.
• Remove any skin from fish fillets. Place fillets in a shallow dish & pour the marinade over them. Cover & refrigerate at least 4-6 hrs or overnight.
• When ready to assemble dish, preheat oven to 400°F.
• Drain marinade from fish fillets & reserve. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.
• Using the slicing blade of a food processor, a mandoline or a very sharp knife ... slice the potatoes into uniformly thin slices no thicker than 1/8-inch.
• Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".
• Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).
• NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.

CAPE COD CORN PUDDING

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.