MAPLE-GLAZED NEWFOUNDLAND COD
This sauce is perfect on almost any fish ... salmon, halibut, or turbot.* Add freshly grated ginger for more zing or use reduced sodium soy sauce instead of salt!
Categories Dinner
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine maple syrup, chives, mustard, ¼ tsp salt and ¼ tsp black pepper in a small sauce-pan and boil for about 1 to 2 minutes until sauce begins to thicken. Set aside.
- Rub fish with ¼ tsp salt. Heat skillet over a medium heat and melt butter. Add fish and cook for about 5 minutes until moisture appears on the top of the fish. Flip the fish over, cover with maple glaze and cook for another 5 minutes until fish is no longer translucent in the center. Serve with slices of lemons over the top.
Nutrition Facts : Calories 101 kcal
CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT
Posted for ZWT 4! If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes. This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon. It is also fantastic drizzled over vegetables before roasting them! Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence
Provided by Um Safia
Categories Canadian
Time 2m
Yield 1/2 cup of glaze
Number Of Ingredients 6
Steps:
- Whisk ingredients together.
- Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
- Refrigerate for 1-6 hours.
- Bake, fry or barbecue as usual. Brush remaining glaze on before serving.
Nutrition Facts : Calories 483.1, Fat 2.3, SaturatedFat 0.2, Sodium 5340.4, Carbohydrate 118, Fiber 2.7, Sugar 97.7, Protein 3.4
NORMA'S 30 MINUTE MAPLE-DIJON COD
This dish is a balance of sweet and savory and came together in under 30 minutes. My goal is now to loose some of my weight by eating more no-fat recipes. This is a keeper for sure.
Provided by Norma DeRemer
Categories Fish
Number Of Ingredients 9
Steps:
- 1. In a small non stick skillet, heat 2 teaspoon of oil on medium low heat.
- 2. Add mustard seeds and stir to coat. Cover and cook until seeds begin to pop, about 6 minutes.
- 3. Turn off heat and let sit, covered until popping stops, about 2 minutes.
- 4. Remove cover and stir in dijon mustard, maple syrup, vinegar, salt and pepper and set aside.
- 5. Adjust 1 oven rack 3 to 4 inches from elements and preheat broiler to high.
- 6. Line a large baking sheet with foil and arrange cod on baking sheet in a single layer.
- 7. Spoon on dijon mixture over top of cod.
- 8. Transfer to top rack and broil until cooked throught and flakes easily when tested with a fork, about 8 minutes. Watch not to burn. (I turned broiler down to low heat at the end)
- 9. Remove from oven and cover loosely with foil to keep warm.
- 10. Heat a large nonstick skillet on medium high and add remaining 2 teaspoons of oil.
- 11. Add greem onions and sauce, stirring occasionally for 1 minute.
- 12. Add spinach and cook until just wilted, about 2 minutes. Season with additional salt and pepper.
- 13. Remove from heat and spoon spinach onto serving plates and top with cod, dividing evenly.
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)
These Traditional Newfoundland Salt Cod Fish Cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour. They are a tasty, iconic dish of Newfoundland. Comforting and delicious, they hit the spot every time!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 13h55m
Number Of Ingredients 9
Steps:
- Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
- In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
- Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
- Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
- To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
- Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
- Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
- To cook fish cakes, heat 2 to 3 tablespoons of vegetable or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
- Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
- Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until the outside is golden brown and crispy. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
- Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
- Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!
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