Nutty Drunken Cod Recipes

NUTTY COCONUT FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
• Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
• Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

NUTTY DRUNKEN CHICKEN

Steps:

• Combine paprika, celery salt and ginger and rub over chicken.
• Heat oil in a large skillet over medium-high heat.
• Brown chicken lightly. Remove from pan and set aside.
• Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
• Mix well and bring to a boil over medium high heat, stirring to blend.
• Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
• Return chicken to pan.
• Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
• Combine water and cornstarch.
• Stir cornstarch mixture into pan.
• Increase heat to high and bring to a boil.
• Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
• Stir in remaining walnuts and serve.

DRUNKEN SAILORS

Steps:

• Combine all ingredients in bowl suitable for marinating; add shrimp, and place in refrigerator for 3 hours.
• Cover grill with foil so shrimp does not fall through.
• Heat grill to high; place shrimp on foil and turn when first side turns pink, about 2 minutes.
• Cook on flip side for about 2 minutes.
• Serve hot with rice or may serve cold with cocktail sauce.

DRUNKEN FISH

Steps:

• Thaw fish; rinse fish; pat dry.
• Set aside.
• Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
• Place in a small bowl and cover with boiling water.
• Let stand 30 minutes to soften.
• Drain well.
• Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
• Cover and blend or process until nearly smooth.
• In a medium saucepan, cook onion and garlic in hot oil until tender.
• Stir in tomato, oregano, salt, and cumin.
• Add blended tequila mixture and chili powder, if using.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 minutes.
• Preheat oven to 350 degrees F.
• Place fish in a greased 2-quart rectangular baking dish.
• Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
• Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
• Season fish to taste with salt and ground black pepper. I.
• If desired, garnish with lime slices and oregano sprigs and serve with rice.
• Pass remaining sauce.
• MAKE AHEAD:.
• Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.