GRILLED COD
Steps:
- Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
- Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
- Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 2.2 g, Cholesterol 63.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 20.3 g, SaturatedFat 3.8 g, Sodium 660.6 mg, Sugar 0.4 g
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
MARINATED COD ON CROUTON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield 18 appetizers
Number Of Ingredients 16
Steps:
- Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.
- Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.
- Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.
- Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.
- In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.
- Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.
GRILLED ASIAN COD
Succulent cod marinated in a delicious Asian marinade is a great way to add some excitement to your grilled meal!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 2
Number Of Ingredients 8
Steps:
- Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 29.9 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 1.4 g, Protein 33.6 g, SaturatedFat 0.3 g, Sodium 1543.5 mg, Sugar 19.6 g
MARINATED COD FILLET AND CORN PUDDING
Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from chef Rick Moonen of Oceana Restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
- In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours.
- Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis.
MARINATED COD FILLETS W/POTATO SCALES
This easy-to-prepare recipe from the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series is part of a menu titled *Slimmers Delight* & turns ordinary cod fish fillets into an elegant masterpiece! *Enjoy* (Time does not include time to marinate fish fillets)
Provided by twissis
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a bowl, mix well & set aside.
- Remove any skin from fish fillets. Place fillets in a shallow dish & pour the marinade over them. Cover & refrigerate at least 4-6 hrs or overnight.
- When ready to assemble dish, preheat oven to 400°F.
- Drain marinade from fish fillets & reserve. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.
- Using the slicing blade of a food processor, a mandoline or a very sharp knife ... slice the potatoes into uniformly thin slices no thicker than 1/8-inch.
- Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".
- Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).
- NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.
Nutrition Facts : Calories 462.2, Fat 10.3, SaturatedFat 1.5, Cholesterol 61.4, Sodium 98.1, Carbohydrate 60.4, Fiber 7.6, Sugar 2.8, Protein 32.4
BARBECUE FISH MARINADE
Make and share this Barbecue Fish Marinade recipe from Food.com.
Provided by Baz231
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients.
- Marinate fish for at least 1 hour before cooking.
Nutrition Facts : Calories 85.1, Fat 8.1, SaturatedFat 1.1, Sodium 741.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 1.4
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