Pan Roasted Cod Seasoned With Grains Of Paradise Recipes

PAN-ROASTED COD SEASONED WITH GRAINS OF PARADISE

Steps:

• Heat oven to 425 degrees. Place a medium iron skillet over medium high heat. Season cod on both sides with salt. When skillet is hot, add peanut oil, then cod. Saute until crisped and brown. Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
• Remove from oven, and place on serving plates. Drizzle with olive oil, and sprinkle grains of paradise on top. Squeeze a little lemon juice over fish, if desired.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

PAN-ROASTED COD WITH GRAINS OF PARADISE

Steps:

• Preheat the oven to 450°.
• Place a medium iron skillet over medium high heat.
• Season cod on both sides with salt.
• When skillet is hot, add peanut oil, then cod.
• Saute until crisped and brown.
• Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
• Remove from oven, and place on serving plates.
• Drizzle with olive oil, and sprinkle grains of paradise on top.
• Squeeze a little lemon juice over fish, if desired.

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
• Heat remaining olive oil in a large saute pan over medium-high heat.
• Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

PAN-SEARED COD

Steps:

• Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.