Best Oven Steamed Cod Or Mahi Mahi In Green Tomatillo Salsa Recipes

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COD WITH ROASTED TOMATO SALSA



Cod with Roasted Tomato Salsa image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

6 plum tomatoes, sliced into quarter wedges
1/2 red onion, sliced into quarters
Olive oil
Kosher salt and freshly ground pepper
7 cloves garlic
1 jalapeno, sliced in half and seeds removed
3 tablespoons chopped fresh cilantro
Juice of 1 lime
4 (5-ounce) center-cut cod filets, skinned

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
  • Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
  • Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

THE BEST MAHI-MAHI



The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
  • Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
  • For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
  • Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
  • Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

BACCALA WITH ONIONS AND TOMATOES



Baccala With Onions And Tomatoes image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 large onions
4 pounds salt cod, soaked and rinsed thoroughly
Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth)
1 tablespoon tomato puree
4 cups canned tomatoes
1-2 cups white wine
Freshly ground pepper to taste
1 cup bread crumbs
4 tablespoons butter
2 tablespoons capers, rinsed and dried
2 lemons, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
  • Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
  • Bake for one hour and serve in the same dish, garnished with capers and lemon slices.

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA



Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa image

I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
1 tablespoon grapeseed or sunflower oil
1 cup chicken or vegetable stock
1 1/2 pounds cod or mahi mahi fillets
Cilantro sprigs or leaves and lemon or lime wedges for serving

Steps:

  • Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
  • 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. 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 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams

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