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Who has a great recipe for cod.

a
Analisas mom Sep 22, 2009 07:55 AM

I have frozen cod filets out for dinner tonght. Does anyone have a great recipe with lots of flavor? Would love to do something new.

  1. a
    Analisas mom Sep 23, 2009 06:33 AM

    Thanks everyone for your suggestions. I can't wait to try some of these. Last night I ended up just going with what I had on hand as it was raining and I didn't want to have to go to the market. My cod turned out so good I couldn't beleive it. I usually find cod to be a bit dry and not very tasty however, last night it was so moist and good. I ended up doing a Thai green curry with red bells snow peas an red onions. I topped with Thai basil that Ihave growing in my yard. It was really good then I just did Jasmine rice. I had never used fish with curry but it turned out wonderful.

    1. s
      shaebones Sep 22, 2009 11:18 PM

      Look no further, this is a GREAT recipe for cod.

      http://www.finecooking.com/recipes/se...

      1. gansu girl Sep 22, 2009 01:45 PM

        Cod is the only fish the entire family can agree on over here - so I've got lots of recipes. Some of the highlights:

        Steamed cod w/ginger and scallions - one of our family favorites:

        http://www.semisweetonline.com/2009/09/01/menu-idea-steamed-cod-with-ginger-scallions-asian-slaw-simple-chinese-noodles/

        This cod is poached in tomato sauce (jazzed up with harissa cilantro) - another family favorite (my recipe is from a good little book called The Half Hour Cook, but this one is identical):

        http://www.bingchef.com/node/55

        This one's off the back of the Whole Foods frozen cod fillets - we make this frequently and it's good with the texture of the previously-frozen fish:

        http://www.mealsmatter.org/recipes-meals/recipe/50308

        And lastly - this one is great comfort food:

        http://www.mealsmatter.org/recipes-meals/recipe/24740

        Enjoy!

        GG
        http://www.semisweetonline.com

        1. litchick Sep 22, 2009 12:55 PM

          Last night I did a sort of Middle Eastern take...

          I did a sort of dry rub (or, a heavy sprinkling) of ras-al-hanout spice mix and a little sesame oil, and let that set a bit on the fish. Then I did a pan-fry of the fillets, skin side down, in a generous amount of olive oil (and covered the pan with a glass lid to keep the splattering to a minimum, while still being able to monitor the fish). When the fish was opaque about half-way up the thickness of the fillet, I added to the pan approx 1/2 cup of chicken stock into which I'd stirred 2 tbsp of pomegranate molasses and a teaspoon of harissa paste. I covered the pan again and let the fish complete the cooking in this sort of steam/poach scenario, sometimes spooning a bit of the cooking liquid over the top of the fillets. (Importantly, I didn't move the fish in the pan once from the beginning of the cooking process until I was ready to plate -- this keeps it from falling apart.)

          As a side dish, I did a veg medley with chickpeas (zukes, roasted peppers, diced poblano pepper, chopped green beans for crunch, onion, garlic), sauteed, and then finished with a pomegranate broth much like the one for the fish, except with more harissa, and about 2-3 tsp of smoked spanish paprika.

          It was fast, used what I already had in the house, and was very tasty.

          FYI, for a good ras-el-hanout recipe:
          http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: litchick
            litchick Sep 22, 2009 06:13 PM

            ...And tonight I went with this recipe:

            http://entertaining.about.com/library...

            It worked great, and tasted wonderful. Much easier to make than you'd think. A bIg hit.

            (Can you tell I have a CSF share? It's cod week!)

          2. QueenB Sep 22, 2009 08:29 AM

            I do mine really basic, but they are flavorful. I'll season AP flour dried chive, garlic powder and onion powder (probably 1 tsp of each in 2 cups of flour, I just wing it really). Salt & pepper your cod filets, then dip them in the flour until coated on both sides.

            Heat a pan over medium heat and add a tablespoon of olive oil to coat. Saute your floured cod filets until each side is lightly browned, about 3-4 minutes per side. Then, squeeze half of a lemon over the fish (still in the pan), add 1/3 cup of dry white wine and a tablespoon of fresh, chopped herbs of your choice (I use parsley and tarragon). Let simmer for just a minute, take off the heat, remove the fish from the pan and swirl 1/2 tablespoon of butter in the remaining pan liquid. Pour that over the fish. Done.

            1. krisrishere Sep 22, 2009 08:24 AM

              Here's my recipe:
              http://www.examiner.com/x-4180-Norfol...

              It has a crusty topping that involves lots of nutmeg - surprisingly amazing with fish. It was a family favorite growing up.

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