Best Saucy Spiced Cod With Corn Recipes

EASIEST SPICY COD

Easiest Spicy Cod image

Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.

Provided by sal

Categories Seafood Fish Cod

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
Bake in preheated oven for 30 minutes. Serve warm over rice.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn image

Provided by Kelsey Nixon

Time 47m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
1 to 2 tablespoons olive oil
4 (6-ounce) Pacific cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn, for serving, recipe follows
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

Steps:

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

COD AND CORN WITH OLD-BAY BUTTER

Cod and Corn With Old-Bay Butter image

This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it's great on roasted potatoes and grilled shrimp or steak.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
8 ounces cherry or grape tomatoes
Kosher salt and black pepper
3 garlic cloves, thinly sliced
1 (8-ounce) bottle clam juice
2 ears corn, shucked and cut into 1-inch segments
4 tablespoons unsalted butter, at room temperature
1 teaspoon Old Bay seasoning
1/4 teaspoon smoked paprika
1 1/2 pounds cod fillet, cut into 2-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Warm crusty bread, for serving

Steps:

In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

SKILLET COD, CLAMS, AND CORN WITH PARSLEY

Skillet Cod, Clams, and Corn with Parsley image

Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.

Provided by Claire Saffitz

Categories Bon Appétit Seafood Fish Shellfish Cod Clam White Wine Corn Summer Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
1/3 cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/3 cup dry white wine
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (1-1¼ cups)
3 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley
Lemon wedges (for serving)

Steps:

Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.