Broiled Sesame Cod Food

BROILED SESAME COD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
• Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

ASIAN SESAME COD

Steps:

• Place fillets in a greased 8-in. square baking dish. In a small bowl, combine the wine, onions, brown sugar, ginger, vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over fillets; sprinkle with sesame seeds. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

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.

BROILED COD WITH SESAME-MISO SAUCE

Steps:

• Heat broiler; rack should be 4 inches or less from heat source.
• Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly.
• Grind to a powder in a spice or coffee grinder, or mortar and pestle.
• Whisk together sesame seeds, miso, sugar and soy sauce.
• Thin with a little water, mirin or more soy sauce if too thick.
• Adjust seasoning.
• This sauce can be covered and refrigerated for up to 2 days.
• Brush fish with oil; sprinkle with red pepper.
• Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes.
• Drizzle sesame-miso sauce on top; serve hot.

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 SESAME SALMON

Steps:

• To make marinade, in a small bowl, combine soy sauce, vinegar, syrup, lemon juice, and ginger; whisk to blend.
• Place salmon pieces in a nonreactive (not aluminum) container.
• Pour marinade over them and turn to coat. Refrigerate 1 hour.
• Preheat broiler. Spray a nonstick broiler pan with olive oil.
• Place salmon, skin side up, on pan and transfer marinade to a small saucepan.
• Broil salmon 4 inches from heat for 4 minutes. Meanwhile, bring marinade to a boil; simmer 2 minutes.
• Turn salmon, baste with marinade, sprinkle with sesame seeds and broil another 4 minutes or until just cooked through.
• Fish and marinade can be served hot, at room temperature or chilled. Spoon a tablespoon of boiled marinade over each piece; garnish with green onion.

BROILED SESAME COD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
• Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

BROILED COD WITH SESAME-MISO SAUCE

Steps:

• Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
• Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
• Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.