Cod Baked Alaska Food

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

OVEN-ROASTED ALASKA COD GREMOLATA

Steps:

• In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside.
• Preheat oven to 450 degrees. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish. Spoon 2/3 of parsley mixture onto asparagus.
• Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towel. Place fillets on top of asparagus. Sprinkle cod with remaining parsley mixture. Roast, uncovered 20 to 25 minutes for frozen fillets or 15-20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

ALASKAN BLACK COD WITH ACACIA HONEY

Steps:

• To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
• To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
• Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
• To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

STEAMED BLACK ALASKA COD

Steps:

• Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
• Pour Beer/water into the bottom half.
• Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
• When coked remove the skin& bones.
• Lightly butter the flaked fish.
• Add salt& Pepper.

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!

COD BAKED IN MAYONNAISE

Steps:

• Wash and dry cod fillets.
• Place in a buttered casserole and season with the salt and pepper.
• Sprinkle parsley and onion over it.
• Cover with mayonnaise.
• Bake in a pre-heated hot oven for 20 minutes.
• Sprinkle with breadcrumbs over it and bake another 5 minutes.
• Serve.

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.