LINGCOD RECIPE: PAN-SEARED FISH WITH LEMON CAPER SAUCE
This decadent lingcod recipe features pan-seared fish cooked in butter and oil, and topped with an easy lemon caper pan sauce.
Provided by Sarah Trenalone
Categories Main Course
Time 12m
Number Of Ingredients 8
Steps:
- Pat lingcod fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Nutrition Facts : Calories 289 kcal, Carbohydrate 8 g, Protein 21 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 89 mg, Sodium 287 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED COD
Keep in mind this recipe works with any thick block of fish, skinless or skin-on. Serve with a salad, rice, bread, whatever makes you happy.
Provided by Hank Shaw
Categories Main Course
Time 1h15m
Number Of Ingredients 4
Steps:
- Salt the blocks of fish well and set in the refrigerator for one hour.
- Get your pan hot over a high heat burner, about 2 minutes. While this is happening, pat the fish dry with paper towels. Make sure it's dry. Add the tablespoon of oil and swirl it around. It will heat up very fast.
- As soon as you see a wisp of smoke coming from the oil, lay the fish pieces down in the pan, well spaced, skin side down (or the side where the skin used to be). Turn the heat down to medium-high and let them cook, undisturbed, for 5 minutes, or until you see the bottom starting to caramelize. Using a thin metal spatula, ideally a fish spatula, carefully try to lift the fish from the pan. It should come up easily, or stick in only one or two spots. If not, keep cooking it -- the fish will release when it's ready.
- When that happens, add the butter, and once it melts, drop the heat all the way to low. Use a spoon to baste the butter over the pieces of fish until they turn opaque. You will need to tilt the pan to do this properly. Serve the fish seared side up.
Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 30 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 93 mg, Sugar 1 g, ServingSize 1 serving
PAN-SEARED AND CRUSTED LING COD
Steps:
- Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Cut lemon in half; zest 1 half and cut the other half into wedges.
- Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.
- Transfer fillets into a baking pan; squeeze zested half of lemon over cod.
- Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.
- Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 21.8 g, Cholesterol 91.7 mg, Fat 19.5 g, Fiber 2.1 g, Protein 28.1 g, SaturatedFat 11.2 g, Sodium 4153.2 mg, Sugar 1.8 g
PAN SEARED LINGCOD
Lincod that is pan seared and well-seasoned and served over rice. Fresh, flaky, tender, and delicious.
Provided by Nicole Johnson
Categories Main Dish
Time 22m
Number Of Ingredients 11
Steps:
- Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
- Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
- Place the fish down in the pan along with the thyme and garlic, and let cook for 4-5 minutes, until it develops a golden-brown crust. Don't mess with it!
- Flip the fish and cook for an additional 4-5 minutes, until the other side is browned. The middle of the fish should be 145°. Make sure the garlic doesn't scorch.
- Remove the fish from the pan, tent with foil, and set aside.
- In the same pan, add in the juice from the lemon to deglaze the pan. Spoon the remaining sauce over the fish before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 322 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
PAN SEARED CILANTRO CRUSTED COD WITH HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS AND SAUTEED PATTYPAN SQUASH
Steps:
- Mashed Potatoes: Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.
- Squash: Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
- Pan Seared Cod: Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.
PAN-SEARED AND CRUSTED LING COD
This is a simple and excellent way to serve ling cod or other bottom fish. It makes a delicious meal served with rice pilaf and Caesar salad.
Provided by Renee
Categories Fish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Cut lemon in half; zest 1 half and cut the other half into wedges.
- Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.
- Transfer fillets into a baking pan; squeeze zested half of lemon over cod.
- Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.
- Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 21.8 g, Cholesterol 91.7 mg, Fat 19.5 g, Fiber 2.1 g, Protein 28.1 g, SaturatedFat 11.2 g, Sodium 4153.2 mg, Sugar 1.8 g
SESAME-CRUSTED, PAN-SEARED COD WITH ASIAN VINAIGRETTE
Recipe was originally for Scallops, but DH is not fond of them (@#$#) So I sub. with cod. Recipe came from the food network, Surreal Gourmet. If I could get a hold of Skate...it would be great with this recipe!
Provided by katie in the UP
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil. Whisk ingredients together.
- Season Cod with salt and pepper.
- Place sesame seeds on a plate. Pat down top and bottom side of each cod in sesame seeds.
- In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add cod placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
- Spoon vinaigrette on serving plate and place cod on top.
Nutrition Facts : Calories 774.3, Fat 24.1, SaturatedFat 3.2, Cholesterol 298, Sodium 629.1, Carbohydrate 6.2, Fiber 2.5, Sugar 0.3, Protein 127.4
PAN-SEARED COD
Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.
Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
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