Best Spiced Codfish With Roasted Eggplant Puree And Tomato Essence With Curry Onion Rings Recipes

Roasted Fish With Spice Butter and Tomatoes image

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

Codfish Puppies image

Provided by Sunny Anderson

Categories appetizer

Time 12h35m

Yield 16 fritters

Number Of Ingredients 14

1/2 pound dried salted cod
1 tablespoon vegetable oil, plus more for frying
1/4 cup finely diced onion
1 celery stalk, finely diced
2 garlic cloves, minced
1 tablespoon cayenne pepper
1 scallion, finely diced
2 tablespoons chopped cilantro leaves
1 lime, zested and juiced
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 egg
Lime wedges, for garnish

Steps:

Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.