I like to put them in a parchment paper envelope along with
cod fillet for a steam - baked juicy fish dish!
Not exact matches
Once the oil get's hot, add 2 pieces of
cod to the batter (one at a time) coat them well and add them into the pan, cook
for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the
fillets are done
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
This foolproof recipe
for cod fillets topped with a buttery blend of fresh breadcrumbs, garlic and parsley is easy to make and sure to become a family favorite.
Add in
cod fillet and gently simmer
for 5 - 6 minutes more until fish is cooked through and flakes easily with fork.
Cod, haddock or mahi - mahi
fillets could be substituted
for the whole snapper.
While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or
cod fillets and then grill over medium heat
for a few minutes on each side (it's done when it flakes easily).
Season 2
fillets of hake (you can substitute
for cod or halibut) with sea salt and freshly cracked black pepper on both sides
1 lb of fish
fillets (I used Alaskan wild
cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil
for frying
* 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)
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more
for seasoning Freshly ground pepper 1 lb of pollock,
cod, halibut, haddock, or other white fish
fillets, divided into 4 equal pieces All purpose flour,
for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
I served this alongside
fillets of
cod which were baked at 180 C
for about 20 minutes.
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
We like the delicate flavor of
cod in this quick baked fish recipe
for two, but any firm fish
fillet can be used in its place.
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
For savory dishes, thick fish
fillets like salmon,
cod, or swordfish, or chicken are common standbys.
I began exploring what was available frozen and rediscovered sea fishes such as whole mullet, mackerel and milkfish, fresh water fish such as whitefish, as well as the bags of
filleted cod for quick preparation (I avoid basa and talapia because they are high in omega 6 fat, which makes them pro-inflammatory).
Martha Stewart and guest actor Michael Clarke Duncan mix ingredients
for a glaze to prepare a simple healthy dish, ginger - glazed
cod fillets.