Pan Fried Cod With Mustard Caper Sauce Recipes

PAN-FRIED COD WITH MUSTARD-CAPER SAUCE

Steps:

• In a small bowl, stir together the mustard, capers, tarragon, 2 T of the oil, and 2 T water (if necessary adjust the consistency with more water until the sauce is spoonable) Heat 1 t of the remaining oil in a large nonstick skillet over medium-high heat Season the cod with 1/2 t salt and 1/4 t pepper and cook until opaque throughout, 4-7 mins per side Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, remaining 2 T of oil, and 1/4 t each salt and pepper Drizzle the cod with the mustard-caper sauce and serve over the salad.

PAN-FRIED COD WITH MUSTARD-CAPER SAUCE

Steps:

• Directions In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.) Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side. Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.