Best Steamed Cod With Favas And Aioli Recipes

STEAMED COD WITH FAVAS AND AIOLI

Steamed Cod With Favas and Aioli image

This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I'd made a fish soup for a dinner party. Now I think I might serve the improvised dish at my next dinner party.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 to 1 1/2 pounds cod fillets or pieces
Salt and freshly ground pepper
1 1/2 pounds fava beans, shelled and skinned
1/3 cup aioli

Steps:

Season the cod with salt and pepper. Place in a steamer over an inch of boiling water, cover and steam the cod for 5 minutes, or until it flakes easily. Remove from the heat.
Warm the favas. If using whole fillets of fish, break them into smaller pieces and toss with the favas and aioli in a bowl. Serve right away. You can also serve the fish without breaking it up and the favas on the side, spooning on the aioli, but I like everything tossed together.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 13 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 16 grams

STEAMED COD WITH GINGER AND SCALLIONS

Steamed Cod with Ginger and Scallions image

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 6

Ingredients

4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

Steps:

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g

BAKED COD WITH OLIVES AND LIMES

Baked Cod with Olives and Limes image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (6-ounce) cod fillets, pin bones removed
Salt and freshly ground black pepper
12 thin lime slices
1/4 cup pitted chopped kalamata olives
1/4 cup drained capers
2 teaspoons chopped fresh rosemary leaves
1/4 cup olive oil
Lime wedges, for serving

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.