Broiled Cod With Chive Butter Food

BROILED COD WITH LEMON BUTTER GARLIC SAUCE

Steps:

• Preheat the broiler on the oven. Pat the cod with a paper towel, then season both sides with the salt and pepper.
• Melt the butter over medium-high heat in a cast iron or oven-proof skillet that is no bigger than 12 inches. Add the garlic and cook, stirring constantly, for 30 seconds, then stir in the lemon juice and zest.
• Place the cod fillets in the pan and cook for 1 minute, then carefully turn them over.
• Place the skillet in the oven about 4-6 inches from the broiler. Broil for 6-9 minutes, depending on the thickness of your fillets, or until the internal temperature of the cod reaches 130-140°F on a meat thermometer inserted into the center of the thickest portion of a fillet.
• Garnish with the parsley and extra lemon slices, if desired, and serve.

BROILED COD WITH CHIVE BUTTER

Steps:

• In a small dish add the soft butter and snipped chives. Mix with a spatula to combine well. Set aside while broiling the cod filets.
• Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil. Allow 5 minutes for the oven to heat. Line a baking sheet with foil and set a wire rack over it.
• Pat the fillets on both sides with paper towels to remove as much moisture as possible. Brush them with the olive oil and sprinkle with salt and pepper. Dust each fillet lightly on the top side with paprika and place them on the wire rack.
• Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part.
• Remove the fillets from the oven, place on serving plates. Top each serving with a dollop of chive butter, garnish with chive blossoms and serve.

BROILED COD

Steps:

• Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

COD WITH LEMON, GARLIC, AND CHIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
• Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

HERB & GARLIC BROILED COD

Steps:

• Heat broiler.
• Mix dressing and seasonings until blended.
• Place fish on rack of broiler pan sprayed with cooking spray; brush with dressing mixture.
• Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Drizzle with lemon juice.

BROILED FISH WITH DILL BUTTER

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).

SEARED COD WITH CHIVE BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.

BROILED COD WITH MUSTARD SAUCE

Steps:

• Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
• Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
• Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
• Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.

BROILED FISH WITH DILL BUTTER

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).