Spicy Cod Greenport Food

EASIEST SPICY COD

Easiest Spicy Cod image

Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.

Provided by sal

Categories Seafood Fish Cod

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
Bake in preheated oven for 30 minutes. Serve warm over rice.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g

SPICY COD WITH GRILLED LIME

Spicy Cod with Grilled Lime image

Provided by Michael Symon : Food Network

Categories main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
1/4 cup brown miso
2 tablespoons sriracha
1 tablespoon rice vinegar
Four 8-ounce black cod fillets, skin on
Vegetable or canola oil, for the grill
3 limes, halved

Steps:

Set up your grill for medium heat.
In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
Liberally grease the grates of your grill with the oil.
Remove the fish from the marinade and allow the excess to drain off.
Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.

CHINESE BARBECUED DUCK SOUP

Chinese Barbecued Duck Soup image

Make and share this Chinese Barbecued Duck Soup recipe from Food.com.

Provided by JustJanS

Categories Clear Soup

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 duck (Cooked Chinese BBQ Duck)
1 liter chicken stock
2 garlic cloves, peeled and lightly smashed
3 slices fresh ginger
3 sprigs fresh coriander
2 pieces lime rind
2 red chilies, split
1 bunch baby bok choy, washed and halved lengthways
1 cup broccoli floret
500 g fresh rice noodles
2 cups bean sprouts
1/2 lime
chopped fresh coriander

Steps:

Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
Strain and return stock to the saucepan.
Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
Divide noodles between 4 bowls, top with bean shoots.
Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

Nutrition Facts : Calories 1224, Fat 66.4, SaturatedFat 22, Cholesterol 128.1, Sodium 707.9, Carbohydrate 121, Fiber 3.7, Sugar 7.7, Protein 31.8

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