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

thank you em, that sounds GREAT! and I love love LOVE cilantro. :-) (and have an herb - ahem, cilantro - garden...)

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

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

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

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

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...

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.

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

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.

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

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

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

"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

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