OLIVE OIL-POACHED COD
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
- Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
- Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
- For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
- Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.
OLIVE OIL-POACHED COD WITH GREEN PEPPER PURéE
Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers. This dish uses the liquor from the roasted peppers in addition to pepper purée.
Provided by John Willoughby
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges. Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.
- Set onions aside. Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes. Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more. Remove skins, stems and seeds from peppers. (Avoid doing this under running water, because it removes some of the smoky flavor.)
- In a food processor or blender, purée peppers and onions to yield 1 cup, season to taste and set aside.
- Salt the cod generously and allow to stand for at least 5 or up to 20 minutes. In an enameled or nonstick pan, heat oil over medium heat until just warm. Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.
- Brush or dab a line of pepper purée on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.
Nutrition Facts : @context http, Calories 1152, UnsaturatedFat 68 grams, Carbohydrate 106 grams, Fat 81 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 645 milligrams, Sugar 94 grams
WHITE WINE POACHED COD
This is a delicious way to cook fish and also acts as a preservative if you don't finish the fish in one day.
Provided by Chef Smig52
Categories Low Cholesterol
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Saute the garlic in the olive oil until it starts to turn light tan in color.
- Add the white wine and bring to a boil.
- Salt and pepper the fish to taste.
- Carefully slide the fish in the pan of boiling wine skin side down, when it appears as though it is starting to flake, gently flip it to cook the other side. If you prefer you can double the wine and poach the fish without flipping, providing the fish is covered with enough wine.
- When the fish is cooked remove and add the lemon and capers.
- Reduce the wine and add the butter, top the fish with the sauce and enjoy!
OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS
This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.
Provided by Antonia Lofaso
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
- For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
- For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
- Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
- For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
- Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.
More about "olive oil poached cod with green pepper purée food"
NYT COOKING - COD RECIPES
Web Roasted Fish With Leeks and Olive Salsa Verde Melissa Clark. 30 minutes. Easy. ... Tomato-Poached Fish With Chile Oil and Herbs Alison Roman. 25 minutes. ... Olive Oil-Poached Cod With Green Pepper Purée John …
From cooking.nytimes.com
From cooking.nytimes.com
THE VIRTUES OF GREEN BELL PEPPERS - THE NEW YORK TIMES
Web Aug 22, 2014 An olive oil-poached cod that rests on a purée made from green bell peppers, a bit of onion and a single poblano. Melina Hammer for The New York Times But my appreciation of these...
From nytimes.com
From nytimes.com
COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES
Web May 1, 2021 Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft. Step 3 - Stir in the olives and …
From pardonyourfrench.com
From pardonyourfrench.com
BEST OLIVE OIL POACHED COD RECIPE - FOOD52
Web Oct 2, 2014 In a small saucepan (to reduce the amount of olive oil that you will spend in this recipe, use a saucepan big enough to accommodate the cod fillets without overlapping, but without being too big), put the …
From food52.com
From food52.com
BEST OLIVE OIL POACHED COD WITH GREEN PEPPER PURéE …
Web Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes. Let the salmon come to room temperature and season generously with …
From alicerecipes.com
From alicerecipes.com
OLIVE OIL-POACHED COD RECIPE - CUISINE AT HOME
Web Preheat oven to 250°.. Arrange lemon slices in the bottom of a 7×11-inch baking dish.. Combine salt, paprika, and pepper; sprinkle over all sides of cod fillets to completely coat.. Heat oil, garlic, bay leaves, thyme, and …
From cuisineathome.com
From cuisineathome.com
MEDITERRANEAN POACHED COD - HUNGRY HAPPENS
Web Jan 25, 2023 4 (6 oz) cod fillets; salt and pepper to taste; 1 tbs olive oil; 1 shallot, fine chop; 3 cloves garlic, minced; 1/4 cup dry white wine; 1 cup low sodium broth (or water) …
From hungryhappens.net
5/5 (4)Total Time 30 minsServings 4Calories 220 per serving
From hungryhappens.net
5/5 (4)Total Time 30 minsServings 4Calories 220 per serving
THE VIRTUES OF GREEN BELL PEPPERS - NDTV FOOD
Web Aug 28, 2014 Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes. 5. Brush or dab a line of …
From food.ndtv.com
From food.ndtv.com
#RECIPE OLIVE OIL POACHED COD... - OLIVE OILS OF PROVENANCE
Web #recipe olive oil poached cod with green pepper puree #theoliveplanet #oliveoil. Facebook. Email or phone: Password: ... Food & Beverage. Sew much love. Baby & …
From facebook.com
From facebook.com
COD POACHED IN OLIVE OIL WITH SMASHED POTATOES | KALOFAGAS.CA
Web Mar 8, 2021 Place the potatoes and sprouts back in the pot, add your scallions, olive oil and smash with a wooden spoon while stirring. If desired, add some of the reserved …
From kalofagas.ca
From kalofagas.ca
OLIVE OIL-POACHED COD WITH MUSSELS, ORANGE AND CHORIZO - FOOD …
Web Mar 21, 2017 In a large saucepan, heat the remaining 4 cups of olive oil to 180°. Meanwhile, on a plate, sprinkle the cod all over with the salt; let stand for 5 minutes. …
From foodandwine.com
From foodandwine.com
POACHED SALT COD SALAD WITH SWEET PEPPERS - FOODANDWINE.COM
Web Sep 22, 2022 Set puree aside, uncovered and at room temperature, until ready to use. Heat 2 tablespoons reserved poaching oil in a 12-inch skillet over high. Add half of the …
From foodandwine.com
From foodandwine.com
NYT COOKING - GREEN PEPPER RECIPES
Web Olive Oil-Poached Cod With Green Pepper Purée. John Willoughby. 1 hour 15 minutes. Healthy.
From cooking.nytimes.com
From cooking.nytimes.com
POACHED COD RECIPE: HOW TO POACH COD PERFECTLY
Web Apr 5, 2023 Poached Cod Recipe: How to Poach Cod Perfectly Written by MasterClass Last updated: Apr 5, 2023 • 2 min read Poached fish is a delicious, healthy weeknight …
From masterclass.com
From masterclass.com
OLIVE OIL-POACHED COD WITH GREEN PEPPER PURéE
Web 2 green bell peppers 1 poblano pepper Half a medium onion, sliced into wedges salt 1 1/2 cups extra virgin olive oil 4 4-ounce cod fillets of equal thickness
From keeprecipes.com
From keeprecipes.com
POACHED COD WITH TOMATO AND SAFFRON RECIPE | BON APPéTIT
Web Dec 17, 2013 Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to …
From bonappetit.com
From bonappetit.com
POACHED COD WITH OLIVE OIL AND CARROT PURéE - LES DOMAINES PAUL …
Web Nov 30, 2020 Season the cod with Espelette peppers, salt, pepper and citrus zest. In a saucepan, pour olive oil and season with thyme and garlic. Heat to 165F. The cod is …
From paulmas.com
From paulmas.com
A LIFELONG PASSION FOR GREEN PEPPERS | THE SEATTLE TIMES
Web Sep 4, 2014 OLIVE OIL POACHED COD WITH GREEN PEPPER PURÉE 4 servings 2 green bell peppers 1 poblano pepper Half a medium onion, sliced into wedges Salt 1½ …
From seattletimes.com
From seattletimes.com
OLIVE OIL-POACHED COD WITH GREEN PEPPER PURéE RECIPE
Web Nov 5, 2017 - Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers This dish uses the liquor from the roasted …
From pinterest.ca
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love