Way back in the day, cod fish got a very bad rap, nurtured by Mom or Grandma urging you to partake in that all purpose 'clean out', a heaping big spoon of cod liver oil. I never met anyone who liked this 'spring cleaning' routine. Many kids developed a life long distaste for this fish altogether, not realizing it's the oil from the liver, not the flesh of the fish. Here, we attempt to dispel this unwarranted dislike with four absolutely delicious and economical cod recipes worthy of company dinners. No kidding. Read on, try them and see if you don't agree.
Using a fish basket allows you to turn the fish easily, all in one piece, avoiding the problem of chunks breaking off and falling through the grill surface. If you don't have one, and cook fish frequently, this kitchen gadget is worth buying. Each of these cod recipes serves 4, using a 6 ounce portion for each serving. This humble, bland tasting fish is greatly enhanced by the zippy sauces and marinades given for each.
1.In a 9x12 baking pan, distribute 1 Tb olive oil to coat the pan. Snip about c. fresh parsley, dice c. onion, and halve 2c. cherry tomatoes. Add tsp thyme and tsp each of salt and pepper. Bake the mixture over the grill for just 5 minutes at 400 degrees. Add the fish on top, drizzling with 2 Tb. lemon juice. Cook in the pan for 10-12 minutes more, or until fish
flakes easily with a fork. Serve the fish with your veggie 'sauce' mixture with a thinly sliced piece of fresh lemon as the final garnish.
2.This cod recipe is reminiscent of Cajun country dishes and is simple and easy to prepare. Combine c. Of lemon pepper marinade with c. Worcestershire sauce. Marinade the cod in a resealable plastic bag, in the frig, for 30-60 minutes. Discard the marinade. Cut the fish into bite size chunks, dividing the fish among four skewers, alternating the fish with onion chunks, mushrooms, and red bell pepper slices. Sprinkle the skewers with 3 tsp. lemon juice, 3 Tb. Chopped, fresh parsley and 1-2 tsp. Cajun seasoning, to taste. Serve and enjoy.
3.Sprinkle 2 Tb. Fajitas seasoning over the fish. Cover and chill for 30 minutes. In a medium bowl, chop 2 ripe avocados, and 4-5 medium radishes. Slice 3 green onions, including the green tops. Add 2 tsp. Of hot sauce and 2 Tb. fresh lime juice and toss the mixture gently, but well. Reserve, Grill the cod 8-10 minutes on each side, over medium-high heat (350-400 degrees), until fish flakes easily with a fork. Shred the fish with a fork, then drizzle with another 2 Tb. fresh lime juice. Divide the avocado-veggie mixture between 4-5 10 flour tortillas. Top off with the fish and roll up the fajitas. This cod recipe has personality and is a favorite with kids.
4.This last cod recipe would make an Italian cook proud, with a zesty cilantro pesto served on the side. For the pesto, chop 1 c. fresh cilantro, mince 3 cloves of fresh garlic, and shred c. Parmesan cheese. Place in blender, along with 4 Tb. pine nuts and tsp. each of salt and pepper. Blend over low speed, adding c. olive oil, in a slow stream until blended well. Set aside. Combine 1/3 c. lemon juice, 1 minced clove garlic and tsp. salt. Divide the lemon juice mixture among 4 serving plates, setting individual ramekins, filled with the cilantro pesto, on each plate.
So you thought cod was, at best a boring entre. Not so. This mild fish deserves a second look from California fusion, to Cajun and Tex-Mex, with an Italian take on the delight of cod recipes you've got a month of Fridays worth of budget-friendly, healthy meals to add to your cooking pages.