PEPPER AND SALSA COD
After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
LEMON PEPPER COD
Steps:
- In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 2.9 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 1.6 g, Sodium 104.5 mg
PEPPERED COD
from the French recipe Cabillaud au Poivre (photo is in my archive. will figure out how to add to recipes later)
Provided by Fuji7671
Categories Healthy
Time 14m
Yield 2
Number Of Ingredients 3
Steps:
- coarsely crack the peppercorns.
- lightly salt the fish fillets then roll them in the cracked pepper.
- heat the oil in a frying pan and brown the fillets on all sides for 3 minutes, or until just cooked through. [take care not to over cook. if necessary cook each fillet at a time, try not to steam the fish by overcrowding the pan].
- serve with a salad, pasta or crusty bread on the side.
Nutrition Facts : Calories 458.2, Fat 11.2, SaturatedFat 2.1, Cholesterol 75.2, Sodium 138.6, Carbohydrate 64.8, Fiber 26.5, Sugar 0.6, Protein 42.1
COD WITH POTATOES, PEPPERS AND SAFFRON
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
- Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
- Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams
COD IN SWEET AND SOUR PEPPER SAUCE
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
- Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
- Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams
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