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 COD WITH GINGER SAUCE
Tender and juicy cod, pan seared to perfection and dipped in an unbelievably delicious ginger sauce. This healthy pan seared cod recipe is easy and ready in less than 15 minutes!
Provided by LowCarbingAsian
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
- Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
- Cut onions into smaller blocks and add to food processor.
- Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
- Zest lemon with a zester and add to food processor. Use the same lemon to add 1/4 tsp lemon juice into the food processor.
- Add sweetener, Soy Sauce and Rice Vinegar into a food processor and pulse until desired consistency is reached (we blend for about 20-30 seconds). Transfer to a serving dipping bowl when done.
- Add neutral cooking oil into a cast iron pan and heat on high and bring oil up to temp.
- When oil is up to temp, reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 1-3 minutes (depends on thickness). When searing, do not move the meat.
- After 1-3 minutes, carefully flip the cod, re-cover and cook for an additional 1-3 minutes.
- Carefully transfer cod to a serving plate and serve with ginger sauce.
Nutrition Facts : Calories 221 kcal, Carbohydrate 2 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED COD WITH SOY-GINGER BUTTER
Number Of Ingredients 11
Steps:
- Preheat the oven to 230°C (450 °F)
- Mix the softened butter, soy sauce, green onions, grated ginger and lemon juice together in a small bowl and set aside.
- Season the cod with salt and pepper.
- Lightly coat the base of a cast iron skillet or a non-stick skillet that can go in the oven with olive oil and place the pan over medium-high heat.
- Add the seasoned cod and cook for 2-3 minutes until the fish begins to color. Carefully turn the cod over and cook for a further 2-3 minutes.
- Place a generous dollop of the butter mixture on top of each of the fish fillets. Transfer the skillet to the oven and bake 2 to 4 minutes or until the fish is just cooked through and opaque in the center.
- Remove the fish from the skillet and place on a serving dish. Keep warm. Return the skillet to the stove top over medium heat. Add another dollop butter to the pan and melt, stirring with the cooking juices.
- Spoon the pan butter over the fish and serve immediately.
SEARED COD WITH CHIVE BUTTER SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
- In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Pour over the Butter Sauce and serve.
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.
PAN-FRIED COD WITH RED PEPPER SAUCE
This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.
Provided by Saleema
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
- Fry gently for 3 minutes, then pour in the fish stock.
- Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
- Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
- Add the oil to a pan, and allow it to get very hot.
- carefully place the fish into the pan and let it fry for 2 minutes.
- Shake the pan to loosen the fish, then turn them over.
- Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
- Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
- If desired, add the double cream for a smoother, creamier finish.
- Place a fish fillet onto a plate and pour over some of the sauce.
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
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