COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
PAN-SEARED COD WITH CHERRY TOMATO SAUCE
Buttery soft and flaky pan-seared cod with rich cherry tomato sauce - a quick and easy dinner recipe for busy weeknights.
Provided by Shinee D.
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Thoroughly pad dry cod filets with paper towel. Salt and pepper on both sides.
- Preheat a large (12-inch) skillet over medium high heat. Add oil.
- Once the oil is shimmering, add cod fillets and sear them until lightly brown, about 3 minutes. Flip the fish over and add tomatoes. Cook for about 5 minutes.
- Once the tomatoes soften and start to burst, check the internal temperature of the fish. It should be at least 145°F. (TIP: Read the post below recipe for other ways to tell if fish is cooked.) Remove fish onto a clean plate.
- Add wine (or water) and garlic, and continue to cook the sauce for about 5 minutes. Excess liquid should evaporate, leaving the sauce thick and rich. Stir in butter.
- Add the fish back into the pan and let them warm up. And serve!
Nutrition Facts : Calories 242 kcal, Carbohydrate 6 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 1239 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 377, Fat 20.9, SaturatedFat 5.3, Cholesterol 102.8, Sodium 168.9, Carbohydrate 7.3, Fiber 3.1, Sugar 2.3, Protein 35.4
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
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- Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
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