Best Pan Fried Cod With Bacon Fennel Bbq Sauce Recipes

Pan-Fried Cod with Bacon-Fennel BBQ Sauce image

Yield feeds 4

Number Of Ingredients 12

8 strips regular-slice bacon
1 heaping cup slivered red onion
1 heaping cup slivered fennel (see note)
Pinch each of kosher salt and black pepper
1 cup Mutha Sauce (page 165)
Juice of 1/4 lemon
1/2 cup flour
2 tablespoons Creole Seasoning (page 167)
Pinch of kosher salt
1 1/2 pounds cod fillets, cut into 5-inch pieces
1/2 cup olive oil
3 tablespoons sliced scallion

Steps:

Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.

Pan-Seared Cod with Creamy Fennel Ragoût image

Yield Makes 4 servings

Number Of Ingredients 12

4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds

Steps:

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

Pan-Fried Cod With Lemon Basil Sauce image

Provided by JBs Girl

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1/4 cup lemon juice
2 tablespoons olive oil
4 (6 -8 ounce) cod fish fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly craked pepper
1 tablespoon paprika
1/2 cup flour
4 tablespoons butter
1/4 cup fresh basil, chopped

Steps:

Heat oil in large skillet over medium heat.
Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
When oil heats add fillets and saute 3 mins both sides.
Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
Serve sauce over fillets.