Pan Roasted Cod With Grains Of Paradise Recipes

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PAN-ROASTED COD SEASONED WITH GRAINS OF PARADISE



Pan-Roasted Cod Seasoned With Grains Of Paradise image

Provided by Amanda Hesser

Categories     dinner, main course

Time 5m

Yield 2 servings

Number Of Ingredients 6

3/4 pound cod fillet, cut into 2 pieces
Sea salt
1 tablespoon peanut oil
Extra virgin olive oil, for sprinkling
1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle
1 lemon, halved, for sprinkling (optional)

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 ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK



Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

Four 6-ounce cod fillets, skin removed
Kosher salt
Fresh ground white pepper
2 ounces canola oil
16 ounces Shiitake Mushroom Quinoa, recipe follows
4 large slices Oven Roasted Tomato, recipe follows
4 ounces Sauteed Baby Arugula, recipe follows
4 ounces Bacon Balsamic Vinaigrette, recipe follows
4 ounces Summer Corn Milk, recipe follows
1 ounce canola oil
1/2 cup shiitake mushrooms, stems discarded and sliced thin
1 cup quinoa, rinsed, drained
1 1/2 cups chicken stock
Kosher salt
Fresh ground white pepper
1 teaspoon sweet butter
1 pound large red heirloom tomato, sliced into 4 thick slices
Kosher salt
Fresh ground white pepper
1 fresh bay leaf, torn into 4 pieces
2 cloves fresh garlic, minced
2 sprigs fresh thyme, picked from the stem
1 to 2 ounces extra-virgin olive oil
2 ounces canola oil
4 ounces baby arugula
Kosher salt
Fresh ground white pepper
3 thin slices bacon
2 ounces balsamic vinegar from Modena, Italy
1 teaspoon sweet butter
3 large or 4 small ears corn, fresh, preferably picked that day
1 tablespoon chopped chives
1 teaspoon sweet butter
Kosher salt
Fresh ground white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
  • Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
  • Preheat oven to 350 degrees F.
  • Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
  • Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
  • Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
  • Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
  • Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

PAN-ROASTED COD WITH GRAINS OF PARADISE



Pan-Roasted Cod With Grains of Paradise image

Grains of Paradise were a common spice in Europe before the discovery of black pepper. It's still used in North and Western Africa. The flavor is similar to that of pepper, but it has a slightly more fruity flavor. It pairs very well with white fish.

Provided by Sascha

Categories     African

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb cod fish fillet, cut into 2 pieces
sea salt
1 tablespoon peanut oil
extra virgin olive oil, for sprinkling
1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle
1 lemon, halved, for sprinkling (optional)

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.

Nutrition Facts : Calories 199.5, Fat 7.9, SaturatedFat 1.4, Cholesterol 73.3, Sodium 92.1, Protein 30.4

OVEN-ROASTED COD CRUSTED WITH HERBS



Oven-Roasted Cod Crusted with Herbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

PAN-SEARED COD



Pan-Seared Cod image

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

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.

Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

BIRD OF PARADISE



Bird of Paradise image

Make and share this Bird of Paradise recipe from Food.com.

Provided by loof751

Categories     Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 5

3/4 ounce tequila
1/2 ounce white Creme de Cacao
3/4 ounce Amaretto
1 1/4 ounces heavy cream
ice

Steps:

  • Blend all ingredients with crushed ice.
  • Serve in a sour glass or fluted wine glass.

ROASTED COD NICOISE



Roasted Cod Nicoise image

Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Provided by Ellie Krieger

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 ½ pounds small new red potatoes, cut into 1-inch chunks
2 tablespoons olive oil, divided
¼ teaspoon salt
8 ounces thin French-style green beans, trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6 lemon wedges, or to taste
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
  • Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
  • Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
  • Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
  • Serve with lemon wedges, tomatoes, and parsley.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g

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