Apple Ginger Pan Sauce For Cod Food

PAN SEARED COD WITH GINGER SAUCE

Steps:

• Gather all the ingredients.
• Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
• Cut onions into smaller blocks and add to food processor.
• Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
• Zest lemon with a zester and add to food processor. Use the same lemon to add 1/4 tsp lemon juice into the food processor.
• Add sweetener, Soy Sauce and Rice Vinegar into a food processor and pulse until desired consistency is reached (we blend for about 20-30 seconds). Transfer to a serving dipping bowl when done.
• Add neutral cooking oil into a cast iron pan and heat on high and bring oil up to temp.
• When oil is up to temp, reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 1-3 minutes (depends on thickness). When searing, do not move the meat.
• After 1-3 minutes, carefully flip the cod, re-cover and cook for an additional 1-3 minutes.
• Carefully transfer cod to a serving plate and serve with ginger sauce.

BAKED FISH WITH SESAME AND GINGER

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

APPLE-GINGER PAN SAUCE FOR COD

Steps:

• Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.
• Add to hot pan and reduce by half.
• Wisk in cornstarch mixture. place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.
• Turn over and cook a few more minutes or until fish is flakey with a fork.
• You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.

APPLE GINGER CHICKEN MARINADE

Steps:

• In a 4-6 cup volume bowl whisk together apple juice, apple cider vinegar and vegetable oil.
• Next whisk in the honey.
• It is helpful to use the same measuring cup that you just measured the vegetable oil in, to allow the honey to easily slide out.
• Continue whisking until combined.
• Whisk 1 tbsp ginger.
• Mince 3-4 garlic cloves according to size of cloves and taste.
• Whisk in garlic.
• Marinade 4-8 chicken breasts, depending on size, in large lidded bowl or disposable zip top baggie.
• This makes a lot, over 2 1/2 cups, but with these ingredients on hand, its easy to mix up more if you need it.
• Marinate chicken at least 8 hours in refrigerator.
• Grill or bake as desired.

PAN-FRIED COD WITH SLAW

Steps:

• Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
• Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
• To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
• Serve with the slaw.

GINGER-GLAZED COD

Steps:

• Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
• Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
• Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

ORIENTAL BAKED COD

Steps:

• Preheat oven to 375°F.
• Spray roasting pan with nonstick cooking spray.
• Combine soy sauce, apple juice, ginger, garlic and Szechuan peppercorns in small bowl; mix well.
• Place cod fillets in prepared pan; pour soy sauce mixture over fish.
• Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
• Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions.