Stir and place
black cod fillets in the bowl.
«This year we are introducing
black cod fillets and steaks in sealed bags that are ready to go,» Nikitenko says.
One BIG change,
my black cod fillets were skinless so I reduced cooking time to 15 minutes from the recommended 20 and this is a real winner.
Pat
the black cod fillets thoroughly dry with paper towels.
Not exact matches
Ingredients: 4
fillets fresh
black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish
1/2 cup (125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or
cod fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches salt and ground
black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL) apple cider or malt vinegar (optional)
Season 2
fillets of hake (you can substitute for
cod or halibut) with sea salt and freshly cracked
black pepper on both sides
* 1 1/4 pounds boneless, skinless fish
fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g
cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon
Black pepper Fennel fronds to garnish
fillet of fresh
cod and season with sea salt and freshly cracked
black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside
Once the oil get's hot, add 2
fillets of fresh
cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each
fillet with sea salt and freshly cracked
black pepper and flip them around, cook for about 1 minute and then remove the
fillets from the pan and set aside
4 (5 - ounce) red snapper
fillets or 4 (8 - ounce)
cod or halibut
fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground
black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
6
cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse sea - salt and freshly ground
black pepper