Roasted Cod With Cashew Coconut Lime Topping Recipes

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ROASTED COD FILLETS WITH A GARLIC-PROSCIUTTO TOPPING



Roasted Cod Fillets With a Garlic-Prosciutto Topping image

New England cooks and Cod fish have a long history together. This recipe from Terry Foster of the Pilgrim's Inn on Deer Isle, Maine is featured in Brooke Dojny's "The New England Cookbook".

Provided by Acerast

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 ounces prosciutto, diced
1/4 cup flat leaf parsley, minced
3 tablespoons fresh basil, chopped
1 garlic clove, minced
2 teaspoons lemon zest, grated
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
4 (6 ounce) cod fish fillets
salt, to taste
fresh ground black pepper, to taste
3/4 cup dry white wine

Steps:

  • Combine the prosciutto, parsley, basil garlic, lemon zest and pepper in a shallow dish. (This topping can be prepared a couple of hours ahead and refrigerated).
  • Preheat the oven to 500°F.
  • Brush a shallow baking dish with some of the olive oil.
  • Place the fish in the pan and season with salt and pepper.
  • Sprinkle the prosciutto topping over the fish and pat it on evenly.
  • Drizzle with the remaining oil and pour the wine around the fish in the baking dish.
  • Roast until the fish is no longer translucent and flakes with a fork and the topping is slightly crispy and browned, about 5 minutes for every 1/2 inch of thickness.
  • Serve with the pan juices poured over the fish.

Nutrition Facts : Calories 240.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 97.3, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 30.8

BLACK COD WITH LIME AND COCONUT



Black Cod with Lime and Coconut image

Provided by Sheila Jacobs

Categories     Milk/Cream     Garlic     Sauté     Low Cal     Lime     Cod     Leek     Summer     Healthy     Cilantro     Bon Appétit     Dominican Republic

Yield Makes 4 servings

Number Of Ingredients 8

1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
  • Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE



Cod with Coconut, Lime, and Lemongrass Curry Sauce image

Provided by Eric Ripert

Categories     Fish     Dinner     Lunch     Coconut     Cod     Curry     Bok Choy     Lemongrass     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice
The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste
The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
Special equipment:
2 10-inch nonstick ovenproof skillets

Steps:

  • Preheat the oven to 400°F.
  • To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
  • Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
  • In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
  • To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

COD WITH CASHEWS BAKED IN FOIL ENVELOPES



Cod With Cashews Baked in Foil Envelopes image

Make and share this Cod With Cashews Baked in Foil Envelopes recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 red bell pepper, seeds and ribs discarded and cut into long, 1/4-inch wide strips
4 scallions, chopped
1 tablespoon shredded fresh ginger (use large holes of a box grater)
1 garlic clove, finely chopped
4 ounces sugar snap peas
salt
fresh ground black pepper
4 (6 ounce) cod fish fillets
4 tablespoons soy sauce, divided
4 tablespoons unsalted butter
1/2 cup unsalted roasted cashews, very coarsely chopped

Steps:

  • Position oven rack in the center of oven; preheat to 400°.
  • Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
  • Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
  • Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
  • Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
  • Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
  • Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
  • Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
  • Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
  • Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
  • To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
  • You can spill the contents of the package onto each plate or eat directly out of the foil.
  • Take care--the escaping steam can be very hot.

Nutrition Facts : Calories 406.4, Fat 24.2, SaturatedFat 9.6, Cholesterol 104.2, Sodium 1212.8, Carbohydrate 12.3, Fiber 2.6, Sugar 3.2, Protein 36.4

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