BAKED COD WITH OLIVES AND LIMES
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
- Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.
SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE
Steps:
- Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
- Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
- For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
- Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
- For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
- Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.
SEARED COD WITH CHIVE BUTTER SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
- In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Pour over the Butter Sauce and serve.
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.
COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE
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
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 CILANTRO AND LIME
My daughter loves to cook and especially likes dishes with Mexican flair. She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 91mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
CHILI, LIME & CUMIN COD
Make and share this Chili, Lime & Cumin Cod recipe from Food.com.
Provided by TheBostonBean
Categories Very Low Carbs
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Coat oven safe pan with oil or cooking spray.
- Place cod in pan.
- Sprinkle chili powder, herb and salt.
- Roast 5-7 minutes until opaque.
- Melt butter in small saucepan.
- Add cumin and lime juice and cook for 1 more minute.
- Before serving drizzle butter mixture over cod.
Nutrition Facts : Calories 485.7, Fat 14.8, SaturatedFat 7.9, Cholesterol 226.1, Sodium 951.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.5, Protein 81.5
CILANTRO LIME COD
"My daughter loves to cook and especially likes dishes with Mexican flair," reports Donna Hackman of Bedford, Virginia. "She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
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