Citrus Cod Food

CITRUS COD

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

LEMON CITRUS COD WITH VEGETABLES

Steps:

• For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
• For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
• In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
• Preheat the oven to 400 degrees F.
• Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.

CITRUS COD

Steps:

• Cut fish into serving-size peices and place into a baking dish coated with non-stick cooking spray.
• Sprinkle with parsley and pepper.
• In a skillet, saute onion and garlic in butter until tender.
• Sprinke over fish.
• Combine juices and orange peel and drizzle over fish.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
• In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
• Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
• Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

CITRUS BAKED SABLEFISH

Steps:

• Microwave Directions: Sprinkle sablefish with salt and pepper.
• Combine lemon juice and oil in microwave proof baking dish; turn fish to coat both sides with lemon juice mixture.
• Arrange onion slices over fish.
• Cover with plastic wrap; microwave at medium 4 minutes.
• Remove cover and arrange orange slices over onion; sprinkle with parsley and cover.
• Rotate dish 1/4 turn; microwave at medium 3 to 4 minutes longer or until sablefish flakes easily when tested with a fork at thickest part.
• Oven Directions: Sprinkle sablefish with salt and pepper.
• Combine lemon juice and oil; brush on all sides of sablefish.
• Place fish in baking dish and arrange onion slices over fish; brush with remaining lemon-oil mixture.
• Bake at 400ºF, 5 minutes.
• Arrange orange slices over onion; sprinkle with parsley.
• Bake 5 to 8 minutes longer or until sablefish flakes easily when tested with a fork at thickest part.
• Recipe can be halved or doubled.

CITRUS COCONUT STEAMED COD

Steps:

• In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.