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cod fillets

16 years ago

in my effort to incorporate more fish in our menu, I bought some cod fillets. It's nice enough to grill, if recommended, but cool enough to do inside if recommended...I have never done anything with cod, please help! Oh, and I can't do tomatoes and fish together in the same dish. (shrug) :-)

thanks,

Stacy

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Comments (15)

fearlessem
16 years ago
Stacy --

This Charmoula sauce -- a sauce with parsley, cilantro, lemon, paprika, and cumin -- is one of my absolute favorite with fish. Note that I basically make the sauce, and spoon it over and under fish in a baking dish and then bake it in the oven (the recipe it comes from in the link below has a few more steps for a slightly fancier dish.) It is always so good I want to lick the pan...

Charmoula Sauce -- from epicurious -- fuller link below
* 1/2 cup coarsely chopped fresh cilantro
* 1/2 cup coarsely chopped fresh flat-leaf parsley
* 5 garlic cloves, coarsely chopped
* 1/3 cup fresh lemon juice
* 2 teaspoons sweet paprika
* 2 teaspoons salt
* 1 1/2 teaspoons ground cumin
* 1/4 teaspoon cayenne
* 1/2 cup olive oil

Puree all ingredients together in a blender. Note that I use less oil -- more like 1/3 cup...

Em

Here is a link that might be useful: Haddock in Charmoula Sauce
stacy3
Original Author
16 years ago
thank you em, that sounds GREAT! and I love love LOVE cilantro. :-) (and have an herb - ahem, cilantro - garden...)
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jessyf, I checked and the ones I bought were from China. I fixed only one, and where you said "muddy", I thought it tasted like "dirt" LOL. Same thing, I guess. I didn't have all the spices, sesame seeds, etc. I only put McCormick's Season All seasoned salt on it and put it on my indoor grill. They say that you should eat fish at least 2 times a week. I'm reading the nutrition label, and it says for one serving (4 oz) RAW...ewwww, I will not eat raw fish!! Calories 100...... 25 from fat total fat 2.5 g.... 4% Saturated fat 1 g...... 5% Trans fat 0 Cholesterol 40 mg.... 13% Sodium 75 mg.... 3% (would be more with the added salt) The percentage is daily value. Is this a healthy type of fish, or should I be buying another kind? I bought them because they were skinless and boneless.
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Kandm I also don't think there's anything to substitute salt cod, which is sold here in every fish market as well as many fruit & veg shops and supermarkets. This recipe looks good and easy and I know I have also had these fillets when I lived up in Balearic Islands. I can say though that the desalting process is a really big nuisance. Can you imagine taking the cod out of the fridge four times a day to rinse it and change the water for two days? That's 8 times. I have done it and found the saltiness was still too much to bear. However it is a distinctive flavour and if you can find some you may want to try it. I would suggest you substitute it with fresh cod, although the taste won't be the same, but those fritters do look good don't they? I've had those fritters at special events and they don't last long at a buffet table. Especially when dipped in alioli (that's the Balearic spelling for garlic mayonaise). SharonCb
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All my fish recipes use halibut, but you can sub cod for them all. Parmesan-Crusted Halibut ======================== Shared by Lori (Hoopysmom) Gardenweb Source:Recipe from RayÃ¯Â¿Â½s Boathouse: 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs) 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 450Ã¯Â¿Â½F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine bread crumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Grilled Halibut with a Green Olive Relish Basic outline of salsa - Chop green pimento filled olives, add chopped seeded tomatoes, minced garlic and parsley, lemon zest, lemon juice, olive oil, and salt and pepper. relish/salsa to serve with the fish. Pan Roasted Halibut with a Lemon- Chive Beurre Blanc Sauce. The sauce is very simple. Heat over medium high the juice of a whole lemon, reduce by half. Lower heat to very low and start whisking in pieces of cold butter, a little at a time. You do not want the butter to melt and separate. You want the sauce to emulsify. If the butter does start to separate, remove from heat and quickly whisk in more butter off the heat. Add chives and serve over fish
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Here are a couple of cold ones. The shrimp is of course just the starter dish: This was served as part of a buffet dinner in Canada last summer. Everyone loved it. Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist, Victoria, B.C. ********************************************************************** Here's a lovely little recipe which I made for our last virtual dinner which was around Valentine's Day: Serving Size : 4 Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg pink Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayene pepper 1 t Paprika (spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt. SharonCb
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annie1992
16 years ago
stacy, I like cod very much, it's a nice mild fish. I often bake it with a parmesan crust, I use Ruthanna's recipe that I got here, or I give it a quick pan fry in a bit of butter with a very light coating of flour. It's also good batter dipped and deep fried, or just baked and drizzled with butter.

The herbs sound lovely, though.

Annie
caliloo
16 years ago
oh jeez Stacy! DO NOT TRY TO GRILL COD! Way too tender a fish - I love it baked with crumbs, butter and lemon, or in a chowder that has been stirred ever so carefully not to break it up to much.

Seriously - be VERY careful with it - it is very soft!

Alexa
wizardnm
16 years ago
Em, thank you from me also... I have a planter full of parsley and cilantro. Now I know what to have for dinner tomorrow..... running to the freezer to get fish, so it's thawed.

Nancy
lindac
16 years ago
I like cod....and prefer it simply floured and pan fried. It's also good rolled in a mix of home made dry bread crumbs and ground almonds....and served with a lemon butter sauce.
Linda C
fearlessem
16 years ago
Yay! Hope you all like it -- I usually make it with white rice to sop up the sauce... I think the cumin and paprika take the sauce from being just another herb pesto to really something more than the sum of its parts...
John Liu
16 years ago
I added some approaches on the "seafood filets" thread. Miso marinated, milk simmered, and wok (or pan) fried.

http://ths.gardenweb.com/forums/load/cooking/msg061617056883.html?26

They'd all work fine for cod.
jimster
16 years ago
For grilling, oily fish such as salmon, trout, mackerel and bluefish are best. Cod doesn't have enough fat to grill well. Cod works well for frying and baking. Most often I will bread it with panko crumbs and shallow fry it. If you do deep frying, cod is good for that too. Around here, cod is the usual species for making fish and chips. When I have a choice, I prefer the thicker part of the fillet, either the front half of a fillet or, better yet, the part known as the loin which is the part of the fillet above the back bone and is sold separately at a higher price. I like thick pieces of cod because they stay moist better than thin ones. The Canadian rule for cooking fish says allow 10 minutes per inch of thickness no matter what method is used.

Jim
angelaid
16 years ago
Can't remember where I got this, but I tried it last week and we LOVED it!

Arthur Treacher's Fish Recipe #17040

45 min : 15 min prep

SERVES 10 -12

* 3 lbs fish fillets
* 2 cups all-purpose flour
* 3 cups pancake mix
* 3 cups club soda
* 1 tablespoon onion powder
* 1 tablespoon seasoning salt
* oil (for deep frying)
1. Dip moistened fish pieces evenly but lightly in the flour.
2. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
3. Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
4. Beat in the onion powder and seasoned salt.
5. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
6. Brown about 4 minutes per side.
7. Arrange on cookie sheet in 325F oven until all pieces have been fried.
hawk307
16 years ago
Jim:
That ten minute Rule, is that 5 minutes each side ???

Angel:
Your recipe is similar to my " Fish Puffs ".
Only , I add more spices and make the batter thicker.
Lou
annie1992
16 years ago
Angela, that was just a blast from the past, I remember Arthur Treacher's Fish and Chips, I actually thought they were not bad.

Of course, it helps that I love fish.

Annie
wizardnm
16 years ago
Em, just finished dinner. We had halibut with your Charmoula Sauce, it was excellent. I was more than halfway through eating before I remembered that I was going to take a picture. Next time...

Nancy
jimster
16 years ago
"That ten minute Rule, is that 5 minutes each side ???"

Yep. For a one inch thick piece of fish, that is. Remember, that is 10 minutes per inch of thickness. For a 3/4 inch thick piece it would be 7 1/2 minutes total or 3 3/4 minutes per side. For a 1 1/2 inch thick piece it would be a total of 15 minutes and so forth.

Actually, I don't often give the two sides equal time. I usually cook the first side longer and the second side less because the first side is starting cold. And with baking I don't turn the fish.

Don't get too hung up on the time. It's just a guide line. If you think the fish isn't done another minute or so won't ruin it.

Jim
hawk307
16 years ago
Jim :
Thanks !!! I'll just remember the 10 minute rule for, 1 inch thickness. I'll get 1 inch thick Cod.

First, I have to deal with the Tilapia for the Fish Puffs and I just picked up a bag of Colossal Shrimp.

Can't tell you what I'm doing with them, you will see the
Photo soon. Heh ! Heh! Heh ! Can I say that ???
Lou

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