Baked Cod Whorseradish Sauce Marks Food

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
• Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
• Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

BAKINBABY'S DIJON BAKED COD

Steps:

• Preheat oven to 350°F and lightly grease a baking sheet.
• In a small bowl, mix mayonnaise, mustard, horseradish and lemon juice; stir in parmesan cheese. and bread crumbs.
• Arrange fish portions on prepared cooking sheet, spread bread crumb/cheese mixture evenly over fish.
• In a small bowl mix melted butter, bread crumbs and 1 tablespoon parmesan cheese, then sprinkle over bread crumb and cheese coated cod.
• Bake for 15-20 minutes or until fish flakes easily with a fork.

GRILLED COD WITH ARTICHOKE-HORSERADISH SAUCE

Steps:

• Cut each artichoke heart into quarters.
• Set aside.
• In a medium saucepan, melt the margarine over medium heat.
• Cook the shallot and garlic for 5 minutes, or until the shallot is tender.
• Stir in the flour, salt, and pepper.
• Stir in the milk all at once.
• Cook for 5 to 10 minutes, or until the sauce is thickened and bubbly, stirring constantly.
• Cook and stir for 1 minute.
• Stir in the artichoke hearts, horseradish, and oregano.
• Cook for 3 to 5 minutes, or until heated through, stirring constantly.
• Keep warm.
• Preheat the grill on medium-high.
• Lightly spray the grill rack with vegetable oil spray.
• Rinse the fish and pat dry with paper towels.
• Grill the fish, uncovered, for 7 minutes.
• Turn and grill for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
• Or to broil, preheat the broiler.
• Lightly spray the broiler pan and rack with vegetable oil spray.
• Broil the fish about 4 inches from the heat for 7 minutes.
• Turn and broil for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
• To serve, spoon the artichoke sauce over the fish.

SEARED FISH STEAKS WITH HORSERADISH BUTTER

Steps:

• Steaks:
• 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
• 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
• 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
• 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
• Butter:
• Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.