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T&T recipes for cod, please

Posted by angelaid (My Page) on
Thu, Sep 13, 12 at 15:23

Besides fish and chips. I ordered 10 lbs yesterday.


Follow-Up Postings:

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RE: T&T recipes for cod, please

Flour...pan sautee in a little butter....top with chopped fresh parsley and fresh lemon juice.
Poach in a good Italian spaghetti sauce ands erve with the sauce over angel hair pasta.
Finely chop pecans, about 2 T. per small filet, dip fish in salted beaten egg and then into the ground pecans, lay on a buttered baking sheet and bake 20 minutes per inch of thickness of the fish...just until the fish is opaque when cut.
Grind almonds and mix 2 T ground almonds with 1/4 tsp grated lemon rind and a generous pinch of granulated garlic. Egg wash and bake as above.


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RE: T&T recipes for cod, please

You can use any firm-fleshed fish for this but I prefer cod. This is the best time of year to make it, while garden fresh vegetables are available. If you prep the vegetables the night before, you can have dinner on the table in minutes.

FISH STEW

2 Tbs. olive oil
1 large onion, cut in half crosswise and cut lengthwise into thin slivers
1 large unpeeled zucchini, cut crosswise into 1 1/2 inch pieces and then into julienne slivers (can use half yellow squash and half green)
3 cloves of garlic, minced
1 peeled carrot, cut crosswise into 1 1/2 inch pieces and then into julienne slivers
1 large stalk celery, cut crosswise into 1 1/2 inch pieces and then into julienne slivers
3 large ripe tomatoes, cut in half crosswise and cut lengthwise into thin slivers
1/2 cup dry white wine
1 cup chicken broth
1/4 cup chopped fresh parsley
1 pound firm white fish, cut crosswise into strips 1 inch wide
Salt and freshly ground black pepper

Heat oil in a large soup pot over medium heat. Add onion, zucchini, garlic, carrot and celery; saute for 5 to 7 minutes, or until vegetables are soft.

Stir in tomatoes, wine, broth and parsley. Cover, cook over medium heat for 5 minutes.

Add fish, stirring gently. Cover and cook another 5 minutes, or until fish flakes easily with a fork. Add salt and pepper to taste. 4 servings.


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RE: T&T recipes for cod, please

Recipe card from Kroger's seafood counter-

Crunchy Baked Parmesan Cod

1 Cup crushed cornflakes
2 Tbs grated Parmesan cheese
1 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
1/2 Cup milk
1 egg beaten
1 pound cod fillets
Lemon wedges

Preheat oven to 450. Coat a baking sheet with cooking spray.

In a large bag combine cornflakes, Parmesan, dill, salt and pepper.

Whisk together milk and egg. Dip cod in egg mixture, turning to coat, then place in bag, pressing so coating adheres to fillet.

Place cod on baking sheet. Bake 10-12 minutes or until fish flakes easily with fork. serve with lemon wedges.

Serves four.

Di


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RE: T&T recipes for cod, please

All my fish recipes use halibut, but you can sub cod for them all.


Parmesan-Crusted Halibut
========================
Shared by Lori (Hoopysmom) Gardenweb
Source:Recipe from Ray�s Boathouse:

1/2 cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs)
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil

Preheat oven to 450�F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine
bread crumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture.

Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.


Grilled Halibut with a Green Olive Relish

Basic outline of salsa - Chop green pimento filled olives, add chopped seeded tomatoes, minced garlic and parsley, lemon zest, lemon juice, olive oil, and salt and pepper. relish/salsa to serve with the fish.


Pan Roasted Halibut with a Lemon- Chive Beurre Blanc Sauce.

The sauce is very simple. Heat over medium high the juice of a whole lemon, reduce by half. Lower heat to very low and start whisking in pieces of cold butter, a little at a time. You do not want the butter to melt and separate. You want the sauce to emulsify. If the butter does start to separate, remove from heat and quickly whisk in more butter off the heat. Add chives and serve over fish


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RE: T&T recipes for cod, please

Mix sake, mirin and sugar, boil off alcohol, mix in white miso paste to make a strongly flavoured, sweet miso, not a soup, but rather a thick sauce-like consistency. Marinate cod in that miso sauce, fully submerged, for 2 to 3 days in refrigerator. Remove fish, leave a coating of miso on it, place in pan or on grill rack, broil or grill with high heat until browned, only a few minutes. Then bake until fish is as done as you desire (so, for me, I might skip the baking . . . )


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RE: T&T recipes for cod, please

Cod Almondine
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Cut 1 lb. of cod fillets in serving size pieces.
Rinse the fish, pat dry and dredge in flour, brushing off any excess.
Melt 1/2 stick of butter in a skillet.
Heat the butter until a crumb of food will sizzle.
Saute the fish at medium high heat, turning once, until both sides are golden -- about 10 minutes if fillets are 1 inch thick.
Remove the fillets to a warm plate and set aside.
If there is not a good layer of butter in the pan, add more.
Add 1/4 cup sliced almonds to the pan.
Cook the almonds until just golden, not brown.
Squeeze a lemon into the pan.
Season with S&P.
Plate the fish and top with almonds and butter mixture.

Serves 2.


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RE: T&T recipes for cod, please

Cook your cod and serve the way they do in Provence. Aioli, alongside lots of plain boiled carrots, potatoes and leeks. Summer on a plate.

Another way. Place in an oven-proof dish. Pour over some white wine, sprinkle with parsley, chives, anything you like, salt and pepper. Bake 10 mins or so.

Mix fresh breadcrumbs with the herbs of your choice. Press onto fish, a dash of olive oil, bake.


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RE: T&T recipes for cod, please

Order was just delivered. Printed these out. Yum! Thanks everyone!


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