Steamed Cod With Coconut Chutney Recipes
MATCHA STEAMED COD
Steam fresh vegetables and fish in parchment and allow the flavor of matcha to permeate the entire dish. You can't beat the easy cleanup either!
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Take 4 sheets of parchment paper, each about 12 by 16 inches, in half and then unfold to make a crease. Place a pile of sweet potato strips on one side of each piece of parchment and top each with a piece of cod. Sprinkle each piece of fish with 1 teaspoon of matcha, then top each with 1 tablespoon butter, 2 sprigs thyme and a slice of lemon; season with salt.
- Fold over parchment paper to enclose filling and crimp edges to seal and form a crescent-shaped packet. Transfer to a baking sheet and bake for 20 minutes. Remove packets from oven and allow to rest for 5 to 10 minutes before opening.
Nutrition Facts : Calories 252 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 79 milligrams, Sodium 379 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 21 grams
STEAMED COD WITH COCONUT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a steamer with at least 2 inches of water on bottom. Combine garlic, ginger and chilies in a food processor, and grind to a paste. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not pureed. Stir in lime juice, oil and salt. Taste, and adjust seasoning.
- Season fish with salt, and put it on a plate or in a shallow bowl. Place in steamer. Top with herb paste, and steam for about 15 minutes or until fish is done. (A thin-bladed knife will meet little or no resistance when it is done.) Serve immediately.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 3 grams, TransFat 0 grams
COCONUT COD
Provided by Sunny Anderson
Time 39m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
- Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
- Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.
STEAMED COD WITH MESCLUN AND SWEET SOY DRESSING
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a nonstick skillet that can be covered over high heat and add the oil; a minute later, add the fish and cover the pan. Cook for about 3 minutes and, in a separate bowl, combine the soy sauce, mirin, vinegar, sesame oil, about 1/4 teaspoon black pepper and 1/4 cup water.
- Carefully remove the cover and add liquid mixture. Cover again and turn the heat to medium. Cook until cod is done, about 3 minutes more. Turn off heat and let sit for a moment.
- Divide mesclun among 4 plates and top each portion with some fish and dressing. Grind black pepper over all and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 0 grams
CITRUS COCONUT STEAMED COD
I love to make this fusion meal on weeknights when I am short on time but want something big in flavor. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.
Nutrition Facts : Calories 330 calories, Fat 15g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.
COD STEAMED WITH MUSHROOMS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 15m
Yield Four main courses
Number Of Ingredients 6
Steps:
- Warm the olive oil in a skillet over medium heat. Add the cod, sprinkle with salt and pepper and cook for 3 minutes. Add the broth. Spread the mushroom ragout evenly over the fillets. Reduce heat, cover and simmer until the fish is completely cooked, 8 to 10 minutes.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 1 gram
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
- Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
- Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
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