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T&T recipes for cod, please

11 years ago

Besides fish and chips. I ordered 10 lbs yesterday.

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Comments (8)

lindac
11 years ago
Flour...pan sautee in a little butter....top with chopped fresh parsley and fresh lemon juice.
Poach in a good Italian spaghetti sauce ands erve with the sauce over angel hair pasta.
Finely chop pecans, about 2 T. per small filet, dip fish in salted beaten egg and then into the ground pecans, lay on a buttered baking sheet and bake 20 minutes per inch of thickness of the fish...just until the fish is opaque when cut.
Grind almonds and mix 2 T ground almonds with 1/4 tsp grated lemon rind and a generous pinch of granulated garlic. Egg wash and bake as above.
ruthanna_gw
11 years ago
You can use any firm-fleshed fish for this but I prefer cod. This is the best time of year to make it, while garden fresh vegetables are available. If you prep the vegetables the night before, you can have dinner on the table in minutes.

FISH STEW

2 Tbs. olive oil
1 large onion, cut in half crosswise and cut lengthwise into thin slivers
1 large unpeeled zucchini, cut crosswise into 1 1/2 inch pieces and then into julienne slivers (can use half yellow squash and half green)
3 cloves of garlic, minced
1 peeled carrot, cut crosswise into 1 1/2 inch pieces and then into julienne slivers
1 large stalk celery, cut crosswise into 1 1/2 inch pieces and then into julienne slivers
3 large ripe tomatoes, cut in half crosswise and cut lengthwise into thin slivers
1/2 cup dry white wine
1 cup chicken broth
1/4 cup chopped fresh parsley
1 pound firm white fish, cut crosswise into strips 1 inch wide
Salt and freshly ground black pepper

Heat oil in a large soup pot over medium heat. Add onion, zucchini, garlic, carrot and celery; saute for 5 to 7 minutes, or until vegetables are soft.

Stir in tomatoes, wine, broth and parsley. Cover, cook over medium heat for 5 minutes.

Add fish, stirring gently. Cover and cook another 5 minutes, or until fish flakes easily with a fork. Add salt and pepper to taste. 4 servings.
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T&T recipe for fish tacos?
Q
Comments (9)
Okay, I made fish tacos tonight and we ate them outside on the patio. Sorry no pics - it was candlelight only - but here is the semi detailed process. Lightly salt half the fish and set aside in fridge. Cube the other half, put in a bowl with lime juice, and refrigerate, stirring occasionally. I used tilapia fillets. Make pico de gallo. Medium dice four largish tomatoes (seeds, skin and all), one largish onion. Fine dice one jalapeÃÂ±o or Serrano pepper (seeds removed), four garlic cloves. Optional: cut the flesh from three peaches and dice. Zest and juice three limes. Chop a handful of cilantro. Combine all in a large bowl. Mix with your hands, squeeze a few handfuls to mush up a bit of the mixture, which gives it a bit of thickness. Set aside for 10-20 minutes, then salt and pepper to taste. De-stem the remaining bunch of cilantro, put in a bowl. Optional: my wife likes sauce, so I had to do this. Mix a half cup of mayo with some jalapeÃÂ±o or habanero chile oil (cut up the de-seeded pepper and crush it, e.g. using a garlic press), and a little lime juice. Add the pepper oil and juice bit by bit, tasting as you go. If it gets too hot, add more mayo. Optional: make some guacamole, just mash up avocados with a fork and add a bit of salt and a bit of lime juice. Again, my wife wanted this, actually she made it. Heat oil in a pan, use high heat, fry corn tortillas, folding them in half after they've softened in the oil, then frying on each side until they start to brown. This isn't necessary, our beachside Baja tacos weren't hard shelled, but I like it anyway. Set tortillas aside on paper towels. Heat more oil, put the fish fillets in the pan, add a dash of lime juice, sprinkle on paprika and fry on high heat, tossing to distribute the paprika and get all sides of the fish fried. The paprika is an optional cheat; it makes the fish look browned, but you don't have to actually brown it which would mean overcooking it. Cooking time is only about 3-4 minutes. Fork the fish into small pieces. Take the lime juice-soaked fish out of the refrigerator, discard the lime juice. This is your ceviche. It needs to have soaked in the lime long enough to be opaque white, no longer translucent like raw fish is - half an hour or more. Assemble tacos. A tortilla, some fish - either the fried fish or the ceviche - plus cilantro, pico de gallo, and optionally the sauce or guacamole. A beer would be good accompaniment. I made some Mexican rice too, but I don't put it in the taco. This post was edited by johnliu on Sun, Aug 17, 14 at 2:10
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T&T Brunswick Stew recipe, anyone?
Q
Comments (6)
I like this one, it's the most like the good Brunswick Stew we ate many, many years ago at our favorite BBQ place in Durham, NC. It calls for chicken or squirrel or rabbit, but I only ever used chicken, as well as pork or beef. It's from my old Fannie Farmer cook book. Brunswick Stew Vary this famous Southern dish in many ways. It is often made in huge quantities for an out-of-doors get-together and can be made of squirrel and rabbit as well as stewing chicken. Sometimes pork spare-ribs and pieces of stewing beef are cooked with the chicken, and other vegetables are added, such as green beans, okra, diced potatoes and peas. Cover with boiling water 1 stewing chicken, cut in pieces Cover and let simmer over low heat for 45 minutes. Add 2 teaspoons salt Cover and continue cooking until tender (about another 45 minutes). Take out the pieces of chicken. Remove the bones and cut the meat in l-inch pieces. Put back in the kettle and add l can condensed tomato soup, 8 tomatoes or l cup canned tomatoes (I use diced tomatoes) 1 onion, sliced thin l cup green lima beans 3 potatoes, sliced thin l tablespoon sugar Salt and pepper Cook until the beans and potatoes are tender. Add 1 cup corn, cut from the cob, or canned whole-kernel corn 1/4 pound butter Cook 5 minutes. Serves 6 to 8.
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RECIPE: Your T&T Cheese Enchilada Recipe Please
Q
Comments (1)
Sapphires, I posted this recipe for you on the Cooking forum thread. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350Â°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Â°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4
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Do You Have a Favorite T&T Cioppino Recipe?
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Comments (7)
Here's Phil's recipe. I don't make it, I can get it at his place. Phil won the Throwdown with Bobby Flay with this recipe. Note some interesting ingredients in his sauce that probably give it the extra loving touch. ;-) Here is a link that might be useful: Phil's cioppino
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diinohio
11 years ago
Recipe card from Kroger's seafood counter-

Crunchy Baked Parmesan Cod

1 Cup crushed cornflakes
2 Tbs grated Parmesan cheese
1 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
1/2 Cup milk
1 egg beaten
1 pound cod fillets
Lemon wedges

Preheat oven to 450. Coat a baking sheet with cooking spray.

In a large bag combine cornflakes, Parmesan, dill, salt and pepper.

Whisk together milk and egg. Dip cod in egg mixture, turning to coat, then place in bag, pressing so coating adheres to fillet.

Place cod on baking sheet. Bake 10-12 minutes or until fish flakes easily with fork. serve with lemon wedges.

Serves four.

Di
User
11 years ago
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
John Liu
11 years ago
Mix sake, mirin and sugar, boil off alcohol, mix in white miso paste to make a strongly flavoured, sweet miso, not a soup, but rather a thick sauce-like consistency. Marinate cod in that miso sauce, fully submerged, for 2 to 3 days in refrigerator. Remove fish, leave a coating of miso on it, place in pan or on grill rack, broil or grill with high heat until browned, only a few minutes. Then bake until fish is as done as you desire (so, for me, I might skip the baking . . . )
jimster
11 years ago
Cod Almondine
Cut 1 lb. of cod fillets in serving size pieces. Rinse the fish, pat dry and dredge in flour, brushing off any excess. Melt 1/2 stick of butter in a skillet. Heat the butter until a crumb of food will sizzle. Saute the fish at medium high heat, turning once, until both sides are golden \-\- about 10 minutes if fillets are 1 inch thick. Remove the fillets to a warm plate and set aside. If there is not a good layer of butter in the pan, add more. Add 1/4 cup sliced almonds to the pan. Cook the almonds until just golden, not brown. Squeeze a lemon into the pan. Season with S&P. Plate the fish and top with almonds and butter mixture. Serves 2.
Islay_Corbel
11 years ago
Cook your cod and serve the way they do in Provence. Aioli, alongside lots of plain boiled carrots, potatoes and leeks. Summer on a plate.

Another way. Place in an oven-proof dish. Pour over some white wine, sprinkle with parsley, chives, anything you like, salt and pepper. Bake 10 mins or so.

Mix fresh breadcrumbs with the herbs of your choice. Press onto fish, a dash of olive oil, bake.
angelaid
Original Author
11 years ago
Order was just delivered. Printed these out. Yum! Thanks everyone!

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