Black Cod With Roasted Sweet And Sour Onions Food

BLACK COD WITH ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
• Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
• Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

COD IN SWEET AND SOUR PEPPER SAUCE

Steps:

• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
• Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
• Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

BAKED BLACK COD

Steps:

• Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
• Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
• If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!

SWEET & SOUR ONION RELISH

Steps:

• In a 1 1/2 skillet, heat oil over medium heat.
• Add onions and sugar.
• Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
• Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
• Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
• Season with salt and pepper and more vinegar if desired.
• Will keep in refrigerator for 3 days.

SWEET-AND-SOUR ONIONS

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
• Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
• Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.

SWEET AND SOUR ONIONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange the onions in a 9x13 inch baking pan. Arrange the onions so that the flat side of the onion is facing the ceiling.
• In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions.
• In another mixing bowl combine the breadcrumbs with 1/4 cup oil, sage, rosemary and parsley. Mix the mixture until well combined. Pat the mixture evenly onto the flat side of the onions.
• Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool at room temperature. Serve with salt and pepper to taste.