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Fish and Vegetable Sauce I
- 1 tablespoon oil
- 2 carrots, chopped
- 1 onion, chopped
- ½ cup mushroom, chopped
- 6 cups water
- 1 teaspoon salt
- 2 pounds cod
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons cornstarch
- ¼ cup milk
Heat oil in a heavy kettle, add chopped carrots, chopped onion, and chopped mushrooms.
Cook over medium heat for 2 minutes.
Add water, salt, and any scraps from the cod, reserving the fillets.
Simmer very slowly for 2 hours, skimming often.
Strain the fish stock and season with salt and pepper.
Blend together cornstarch and milk, stir into the sauce, return to the saucepan and cook gently until thickened.
Meanwhile, broil the cod fillets 4" from the heat for about 4 minutes, then turn and continue broiling for 8-10 minutes or until fish flakes with a fork.
Serve with the sauce.
Serving Size: 4
Fish and Veggie Chowder
- 2 pounds cod, diced
- 2 tablespoons lemon juice
- 1 cup clam juice
- 1 cup water
- 6 potatoes, sliced
- 4 onions, peeled and sliced
- 4 carrots, sliced
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen peas, thawed
- 1 cup canned corn, drained
- ½ cup 2% milk
- 1 teaspoon curry powder
- ¼ pound bacon, cooked and crumbled
Sprinkle cod with lemon juice.
Cover and refrigerate for several hours.
In a stockpot, combine clam juice, water, potatoes, onions, carrots, bay leaf, salt and pepper.
Cover and simmer for 45 minutes.
Stir in fish, peas, corn, milk and curry.
Cover and simmer an additional 10 minutes.
Remove bay leaf and sprinkle with bacon before serving.
Serving Size: 8
Fisherman's Bouillabaisse
- ¼ cup olive oil
- 2 garlic cloves, crushed
- 4 cups water
- ½ cup white wine
- 1 package dry onion soup mix
- 1 tablespoon parsley, chopped
- 1 teaspoon thyme
- 14 ½ ounces whole tomatoes, chopped
- 1 ½ pounds lobster tails
- 1 pound cod
- 6 whole clams
- 6 whole mussels
In large saucepan heat olive oil over medium heat and cook crushed garlic cloves until golden.
Add water, white wine, dry onion soup mix, chopped parsley, and thyme.
Blend thoroughly.
Stir in chopped whole tomatoes.
Bring mixture to a boil.
Reduce heat, simmer covered for 15 minutes.
To the saucepan mixture add lobster tails and cut-up cod, simmer for 10 minutes.
Add whole clams and whole mussels and simmer an additional 5 minutes or until the mussels open.
Discard any unopened shells.
Serve.
Serving Size: 5
Fisherman's Light Fillets
- ½ cup Italian dressing
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 pound cod
- 1 tomato, chopped
In a large skillet, heat Italian salad dressing and cook sliced green bell pepper and thinly sliced onion over medium heat, stirring occasionally, for 5 minutes or until tender.
Add cod and chopped tomato, then simmer covered for 10 minutes or until the fish flakes easily.
Serving Size: 4
Fragrant Ginger Soup with Fish
- 6 cups chicken broth
- 2 inches gingerroot, peeled and quartered
- 2 ounces rice stick noodles, broken into 2-inch pieces
- 12 ounces sole, cod, halibut or other white fish, cut into chunks
- 1 cucumber, peeled seeded and thinly sliced
- ¼ teaspoon sugar
- 2 tablespoons cornstarch
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Combine chicken broth and ginger in a medium saucepan.
Bring to a boil and gently simmer for 10 minutes.
Stir in rice stick noodles, return to boil and simmer for 2 minutes.
Stir in fish, cucumber and sugar and simmer 3 to 5 minutes or until fish is done.
Stir in water mixed with cornstarch and cook, stirring constantly, until soup is slightly thickened.
Season with salt and pepper.
Serve immediately (discard ginger pieces, if desired).
Serving Size: 4
Garlic Poached Cod
- 2 cups dry white wine
- 2 cloves garlic, crushed
- 2 chopped trimmed green onions
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 pound cod
In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns, add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done.
Remove from stove, serve hot.
Serving Size: 3
Gefilte Fish
- 4 pounds cod
- 3 onions, sliced and divided
- 5 carrots, sliced
- 1 ½ teaspoons salt, divided
- ¼ teaspoon pepper
- 4 eggs
- 3 tablespoons matzo meal
- ¾ teaspoon white pepper
- 1 teaspoon sugar
Grind cod and place in a large kettle.
Add 2 sliced onions and sliced carrots.
Cover with water and season with ½ teaspoon salt and pepper, bring to a boil.
Meanwhile, in a blender, combine 1 sliced onion, eggs, matzo meal, 1 teaspoon salt, white pepper and sugar.
Blend for 2 minutes.
Drain the fish mixture, reserving the liquid and add to the egg mixture.
Beat with an electric mixture at low speed for 5 minutes.
Form into 1" balls.
Bring the reserved fish liquid to a boil, skim the surface and carefully add the fish balls.
Lower the heat, cover and simmer gently for 2 hours.
Cool for 15 minutes then remove the fish balls to a serving platter.
Serving Size: 8
Grilled Fish In Foil
- 1 pound cod
- 2 tablespoons butter or margarine
- ¼ cup lemon juice
- 1 tablespoon parsley
- 1 teaspoon dillweed
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 onion, thinly sliced
Preheat barbecue grill.
On 2 large buttered squares of aluminum foil, evenly divide cod into two portions.
In a small saucepan, melt butter, add lemon juice, parsley, dill weed, salt and pepper.
Pour equal amounts over the fish.
Sprinkle fish with paprika and top with sliced onion.
Wrap the foil securely around the fish, leaving a small space for the fish to expand.
Grill for 5-7 minutes on each side.
Serving Size: 2
Grilled Rockfish with Tomato Relish
- 1 cup olive oil, divided
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- ¾ teaspoon salt, divided
- 3/8 teaspoon ground black pepper, divided
- 2 ½ pounds whole rockfish**, cleaned and gutted
- 1 red onion, peeled and diced
- 1 tomato, diced
- 2 tablespoons vinegar
Mix together half oil, garlic, thyme, two-thirds salt and two-thirds pepper, rub mixture onto inside and outside of fish.
Marinate for 1 hour.
In a medium bowl, mix together onion, tomato, remaining olive oil, vinegar, salt and pepper, set aside.
Place fish on a hot grill.
Cook 5 to 8 minutes on each side, basting frequently with marinade.
Serve with tomato/onion mixture.
** Rockfish, also called Pacific ( Red) snapper, is sold whole in large grocery stores and seafood markets.
If rockfish is not available, substitute trout or other firm-fleshed white fish that is sold whole.
Serving Size: 6
Hearty Fish Soup
- 4 medium carrots, sliced
- 1 large onion, sliced
- 1 stalk celery, sliced
- 1 pound small red potatoes, quartered
- 1 jar (8-oz.) clam juice
- 2 cans (6.5-oz) baby clams
- 2 envelopes (1.625-oz.) vegetable soup mix
- 10 ½ pounds cod fillet, cut into 1 ½-inch pieces
- 1 can (14.5-oz) Italian diced tomatoes
Sauté carrots, onion and celery until slightly browned in a little oil.
Add next 4 ingredients along with 2 cups of water, bring to a boil, reduce temperature and simmer for 10 minutes.
Add cod pieces and tomatoes at end of simmering period and cook for an additional 10 minutes.
Serving Size: 4
Jacki's Baked Cod
- 2 tablespoons extra virgin olive oil
- 3 tablespoons dry bread crumbs
- 1 ½ teaspoons crushed dried basil
- 1 teaspoon onion powder
- 1 teaspoon steak seasoning
- 2 (6-oz.) cod fillets
Preheat oven to 350°F.
Pour olive oil into a baking dish just large enough to hold fish in a single layer.
Add bread crumbs, basil, onion powder and steak seasoning to dish and mix until evenly combined.
Dredge fillets in spice mixture and lay skin-side down in dish.
Bake for 15 minutes or until fish flakes easily with a fork.
Serve with lemon wedges on the side, if desired.
Serving Size: 2
Lemon Cold Fish
- ¼ cup peanut oil
- 1 garlic clove, crushed
- 1 ½ pounds cod
- 4 tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons curry
- ¼ cup parsley, chopped
Heat peanut oil in a skillet and cook crushed garlic clove over medium heat.
Add cod.
In a small bowl, combine lemon juice, salt, pepper, curry powder and chopped parsley, pour over the fish.
Cover, reduce the heat.
Poach gently until the fish flakes easily.
Remove to a serving platter and chill for 30 minutes.
Serving Size: 6
Maine Seafood Casserole
- 1 cup shrimp
- 1 cup crab
- 1 cup cod, chopped
- 2 cups soft bread crumbs
- ½ pound cheddar cheese, grated
- 3 eggs
- 1 ½ cups milk
- 1 can cream of celery soup
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
In a medium bowl mix together peeled, cooked shrimp, cooked crab and cooked, chopped cod.
Layer 1 cup soft bread crumbs, grated cheddar cheese and the seafood mixture in a buttered baking dish.
In a small bowl beat eggs and add milk, cream of celery soup, Italian seasoning, salt and pepper, mix well.
Pour over the seafood mixture.
Top with remaining soft bread crumbs and the cheddar cheese.
Bake in a 325 degree oven for one hour or until lightly browned.
Serving Size: 4
Microwave Bouillabaisse
- 3 cups water
- 28 ounces spaghetti sauce
- ½ cup onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons dried parsley
- 2 ½ teaspoons salt
- 1 tablespoon lemon juice
- ¼ teaspoon curry
- ⅛ teaspoon pepper
- 1 pound cod, diced
- 12 ounces shrimp
- ½ pound crab
In a microwave-safe dish, heat water to boiling, about 10 to 12 minutes.
Add spaghetti sauce, chopped onion, crushed garlic clove, dried parsley, salt, lemon juice, curry and pepper.
Place on top diced cod, cleaned shrimp and crab.
Cover and microwave for 8 to 10 minutes.
Serving Size: 6
Moroccan Baked Rockfish with Red Peppers
- 5 pounds rockfish
- 1 cup cilantro, chopped
- 8 garlic cloves, crushed
- 4 tomatoes, sliced
- 1 green bell pepper, sliced
- 3 lemons, sliced
- ½ teaspoon saffron
- ½ cup boiling water
- ½ cup oil
Place a rockfish in a baking dish.
Stuff with chopped cilantro, crushed garlic cloves, sliced tomatoes, sliced green bell pepper and 3 sliced lemons.
Dissolve saffron in boiling water.
Sprinkle over the fish with oil.
Bake, uncovered, at 350 degrees or until the fish is done, about 30 minutes.
Serving Size: 10
New England Fish Chowder
- 1 ½ teaspoons butter or margarine
- ¾ cup chopped onion
- 1 clove garlic, crushed
- 1 ½ cups water
- ½ cup 2% milk
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- ½ teaspoon crushed dried thyme
- ⅛ teaspoon ground black pepper
- 1 pound cod fillets, chopped
In a heavy stockpot over medium heat melt butter.
Add onion and garlic, sauté 2 to 3 minutes to soften.
Stir in water, milk, parsley, bay leaf, thyme and pepper, mix well.
Add cod.
Reduce heat and simmer for 45 minutes or until cod is thoroughly cooked and tender.
Serving Size: 4
Oven-Baked Fish Sticks
- 1 ½ tablespoons oil
- 1 pound cod fillets, ½ to 1-inch thick
- ⅓ cup CARNATION Instant Nonfat Dry Milk
- ½ cup fine dry bread crumbs
Preheat the oven to 550°F.
Rub a 15x10x2-inch baking dish with a drizzle of oil.
Rinse the fish and pat dry.
Remove any bones, using tweezers or pliers, if necessary.
Cut the fillets into 1x3-inch fingers.
Place the milk and bread crumbs in separate shallow bowls.
Dip each piece of fish in milk, then roll in the bread crumbs.
Arrange in the baking dish, leaving an inch between them.
With a pastry brush, dab the remaining oil evenly onto the fish sticks.
Place the dish in the upper third of the oven and bake 12 to 15 minutes.
They are done when the fish flakes easily with a fork and the crumbs are golden brown.
Serve hot.
Serving Size: 4
Oven-Roasted Cod With Sweet Peppers and Tomatoes
- 1 tablespoon plus 1 teaspoon olive oil, divided
- ¼ cup finely chopped onion
- 2 cloves garlic, peeled and minced
- 1 can (14.5-oz.) stewed tomatoes
- 4 (4-6-oz.) cod fillets
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 green bell pepper, seeded and julienned
Preheat oven to 425°F.
Heat 1 tablespoon oil in a medium skillet over medium-high heat.
Add onion and sauté for 3 minutes.
Add garlic and sauté for 1 more minute.
Add tomatoes to skillet and bring to a boil.
Reduce heat and simmer for 10 to 12 minutes or until liquid has evaporated and sauce becomes chunky.
Coarsely chop tomatoes with the flat edge of a spatula.
Brush remaining teaspoon oil over the bottom of a shallow baking dish just large enough to hold cod in a single layer.
Place cod in dish, season with salt and pepper and top with green pepper strips.
Spoon tomato sauce over the top and bake for 12 to 15 minutes or until fish flakes easily with a fork.
Serve immediately.
Serving Size: 4
Quick Cod Chowder
- 1 cup water
- 1 cup potato, diced
- 3 strips of bacon, chopped
- 1 onion, chopped
- ½ pound cod, chopped
- 1 cup half and half
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons parsley, chopped
In a kettle bring water to a boil and add diced potatoes.
Cover and cook for 10 minutes.
Meanwhile, in a skillet fry chopped bacon until transparent, add chopped onion and cook until the onion is soft and the bacon is lightly browned.
To the kettle, add the bacon mixture along with chopped cod.
Simmer for 10 minutes or until the potatoes are tender.
Stir in half and half, salt and pepper, simmer for 5 minutes.
Sprinkle with chopped parsley.
Serving Size: 2
Quick Cod Crumble
- 1¼ pound fresh or frozen cod fillets
- 1 tin (10 oz) cream of celery soup
- ¼ cup milk
- ½ tsp mace
- 2 tbsp chopped green onion tops
- 4 slices cooked crisp bacon, crumbled
- Grated cheddar cheese to suit
Thaw cod fillets if frozen.
Cut into serving-size portions.
Place in single layer in bottom of buttered casserole dish.
Blend soup, milk, mace, green onion tops and bacon.
Pour over fish.
Sprinkle cheese on tip to taste.
Bake at 350 for 25-30 minutes or until fish flakes easily with a fork.
Serves 4.
Red Snapper Orlando
- 1 ½ pounds red snapper
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup lime juice
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- ¾ teaspoon garlic, crushed
- 1 ½ pounds tomatoes, sliced
Preheat oven to 400°F.
Season red snapper filets on both sides with salt and pepper.
In a 13x9x2-inch baking dish, place the filets in a single layer skin side down.
In a small bowl, combine lime juice, parsley, olive oil, oregano and garlic, pour over the fish.
Turn the fish skin side up, arrange tomatoes on top.
Bake 12 to 15 minutes or until fish flakes easily with a fork.
Serve immediately.
Makes 4 servings.
Roasted Yellowtail Snapper and Potatoes
- 2 ½ pounds baking potatoes, peeled and cut in ½-inch slices
- 1 (3-lb.) yellowtail snapper, butterflied
- 1 teaspoon salt
- 3 tomatoes, chopped
- 1 cup imported black olives, pitted
- ¼ cup olive oil
- ¼ cup dry sherry
- 4 cloves garlic, peeled and sliced
- 1 teaspoon crushed dried oregano
- 2 tablespoons chopped fresh parsley
Preheat oven to 450°F.
Place potatoes in a saucepan and cover with water.
Bring to a boil and cook until just tender, about 12 minutes, drain.
Meanwhile, make 3 evenly spaced, 4-inch long slits on each side of fish.
Sprinkle flesh with salt and place in deep-sided baking dish.
Place potatoes, tomatoes, olives, olive oil, sherry, garlic and oregano in a large bowl, mix well.
Place in baking dish around fish.
Bake until fish flakes easily about 30 minutes.
Remove dish from oven and serve fish whole at table or transfer fish and vegetables to individual serving plates.
Garnish with parsley and serve.
Serving Size: 4
Saucy Cod
- 2 tablespoons oil
- 8 ounces cod
- 1 tablespoon oil
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon lemon juice
- ⅛ teaspoon pepper
- ⅛ teaspoon parsley, chopped
Place cod in a single layer in a greased 9' baking pan.
In a bowl, combine oil, ketchup, Worcestershire sauce, lemon juice, pepper and chopped parsley, pour over the fish.
Bake at 350 degrees for 20 to 25 minutes or until the fish flakes easily.
Serving Size: 2
Scandinavian Fish Salad
- ¼ pound beets
- 1 tablespoon butter
- 1 pound cod
- ½ cup hot water
- 4 eggs, hard-cooked, sliced
- 2 dill pickles
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
- 1 teaspoon prepared brown mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 tablespoon Capers, chopped
In a medium saucepan over medium heat, cook beets, covered, in boiling salted water for 40-50 minutes or until tender, drain, cool, slip off the skins and slice.
In a large skillet over medium heat, melt butter, add cod and pour hot water on top.
Bring to a boil, cover, reduce the heat and simmer gently for 10 minutes.
Drain the fish, cool and dice.
Set aside.
In a medium bowl gently mix the diced fish with slice hard-boiled eggs and sliced dill pickles and chopped capers.
In another bowl stir together mayonnaise, sour cream, lemon juice, prepared brown mustard, salt and white pepper.
Spoon the sauce over the fish and chill for 30 minutes.
Garnish with the sliced beets.
Serving Size: 4
Snapper in Parchment
- 2 tablespoons extra-virgin oil
- 4 garlic cloves, sliced paper-thin
- Salt and pepper
- 4 (6-ounce) fillets red snapper
- 1 large round tomato, chopped
- 1 red onion, sliced in thin rounds
- ¼ jalapeno, seeded, minced
- 2 tablespoons tequila
- 2 limes, juiced
- ¼ cup picked cilantro leaves
- 4 (8-inch square) pieces parchment paper
- Butcher's twine, for securing
Preheat oven to 325°F (160°C).
Heat 2 tablespoons of olive oil on medium heat in a small saute pan.
Add the garlic, shaking the pan constantly.
When the garlic begins to turn a golden color, remove instantly from the heat.
Pour the garlic and oil into another container to stop the cooking process.
Set aside.
Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern.
Salt and pepper the snapper and place in the lower third of the paper.
Top the fish with ½ tablespoon of garlic and oil, ¼ each of the tomato, red onion, and jalapeno.
Add ½ tablespoon of tequila, a spritz of lime juice and a little cilantro.
Season again.
Fold the paper over the fish and fold the edges over, forming an envelope.
Making sure there are no openings.
Repeat with the rest of the ingredients to create 4 packages.
Tie the package with butcher's twine and bake for 15 minutes.
Makes 4 servings.
Spanish Style Codfish
- 1 lb Salt Cod
- ¼ c Onion; Chopped
- 1 Clove Garlic; Minced
- ¼ c Vegetable Oil
- 8 oz Tomatoes; Cut Up, (or 1 can)
- 2 tb Pimentos; Chopped
- 1 dash Pepper
- 2 tb Sherry; Dry
- ¼ c Pimento Stuffed Olives (pimento-stuffed olives should be sliced)
Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces.
Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned.
Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through.
Garnish with the sliced olives.
Makes 4 servings.
Spanish Zarzuela de Mariscos
- ¼ cup olive oil
- 1 onion, chopped
- ½ cup almonds
- ½ cup white cooking wine
- 4 cloves garlic, peeled
- 1 tablespoon chopped fresh parsley
- 1 teaspoon pimiento
- 1 ½ cups green olives, divided
- 1 pound tomatoes, cored and quartered
- 2 cans 6.5-oz. clams, undrained
- 1 can 6-oz. crabmeat, drained
- ½ pound shrimp, shelled and deveined
- ½ pound scallops, well-rinsed
- 1 pound cod, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Combine olive oil and chopped onion in a microwaveable dish that has a lid.
Microwave for 3 to 4 minutes on HIGH.
In a blender or food processor, combine almonds, white wine, garlic cloves, parsley, pimiento and about ⅓ of the olives.
Process until smooth.
Add to the onion mixture, then add tomatoes, cover and microwave on HIGH for 6 minutes or until boiling.
Slice remaining olives and add to the onion mixture with clams (undrained), crab, shrimp, scallops, cod, salt and pepper.
Cover and microwave on HIGH for 10 minutes or until the seafood is done.
Serving Size: 6
Spicy Red Snapper
- 4 6-ounce red snapper fillets
- 1 ½ teaspoons fresh lemon juice
- 1 Tablespoon vegetable oil
- ½ cup chopped green bell peppers
- ½ cup chopped onions
- ½ cup dry white wine
- 1 Tablespoon chopped fresh parsley
- ½ teaspoon dried basil, crumbled
- ½ teaspoon cayenne pepper
- Fresh ground pepper
- 1 cup chopped tomatoes
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon favorite hot pepper sauce (such as Tabasco)
Prepared cooked rice to serve on the side.
Preheat oven to 350°F.
Sprinkle the fillets with lemon juice.
Heat oil in a skillet over med-low heat.
Stir in the bell peppers and onions and cook until softened, about 5 minutes.
Add the fillets and cook 1 minute per side.
Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish.
Spoon tomatoes over the fish.
Sprinkle with Parmesan cheese and hot pepper sauce.
Bake in oven until fish is opaque, about 8 minutes.
Serve immediately with rice.
Makes 4 servings
Steamed Ginger Cod
- 2 pounds cod
- 1 ounce ginger root
- 5 green onions, sliced
- 1 tablespoon soy sauce
- 5 tablespoons sherry
- 2 teaspoons peanut oil
Rinse cod in cold water and pat dry.
Place in a steamer dish.
Peel ginger root and slice into julienne strips.
Sprinkle the ginger over the fish with sliced green onions.
Combine soy sauce, sherry and peanut oil, pour over the fish.
Marinate for 10 minutes.
Add water to the steamer and bring to a boil.
Cover tightly and steam for 10 to 15 minutes or until the fish flakes easily.
Do not overcook.
Serving Size: 8
Steamed Pungent Cod With Cabbage
- 1 ½ cups water
- 1 tablespoon sugar
- ¼ cup pickle juice
- ½ tablespoon soy sauce
- 1 tablespoon vinegar
- ½ cup dill pickle, diced
- 1 tablespoon cornstarch
- ¾ pound cod
- 1 cabbage, sliced
- ½ tablespoon ginger root, grated
- 1 teaspoon sesame oil
- 2 green onions, chopped
In a saucepan, heat water and sugar stirring until the sugar is dissolved.
Add pickle juice, soy sauce, vinegar and diced dill pickles.
Bring to a boil, stirring constantly.
Stir together cornstarch and some of the liquid from the saucepan then return to the saucepan slowly.
Remove from the heat and set aside.
Slice cod across the grain about ½' thick, keeping the slices in position.
Insert slices from cabbage between the fish slices and holding together lift into a baking dish, Sprinkle with grated ginger root and sesame oil.
Place the baking dish in a steamer or larger dish, cover and steam for about 10 minutes or until the cod turns milky white.
Heat the sauce and pour over the fish.
Garnish with chopped green onions.
Serving Size: 4
Stuffed Rockfish
- 12 ounces dry stuffing mix
- 1 cup canned corn, drained
- ½ cup golden raisins
- ½ cup chopped walnuts
- ½ cup white wine
- 2 tablespoons rum
- 2 pounds whole rockfish**, cleaned and gutted
- 2 onion, peeled and sliced
- 2 orange, sliced
Combine stuffing mix, corn, raisins, walnuts, wine and rum in a bowl, mix well.
Let stand for 1 hour.
Rinse fish and pat dry, place on a large sheet of aluminum foil.
Spoon stuffing into cavity of fish.
Layer half the onion and orange over stuffing, close fish and secure with skewers.
Arrange remaining onion and orange over fish.
Seal aluminum foil and make a slit to vent.
Heat grill.
Cook fish over hot coals for 45 minutes or until fish flakes easily with a fork.
Serve hot.
** Buy rockfish in a large grocery store or seafood market.
If not available, substitute trout or other firm-fleshed fish that is sold whole.
Serving Size: 8
Swedish Cod and Potato Bake
- 2 onions, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds cod, diced
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon salt, divided
- ⅛ teaspoon pepper
- 1 cup chicken broth
- 1 cup milk
- 2 tablespoons brown mustard
- 2 pounds potatoes, sliced
- 2 eggs, sliced
- ¼ cup parsley, chopped
- ½ teaspoon lemon pepper
Preheat oven to 350 degrees.
Cook and stir thinly sliced onions in 2 tablespoons butter and olive oil in a skillet until tender.
Stir in diced cod.
Cook, uncovered, over low heat for 30 minutes.
In a saucepan, combine ¼ cup butter, flour, ½ teaspoon salt and pepper.
Heat until the mixture is smooth and bubbly, about 2 minutes.
Stir in chicken broth, milk and ketchup.
Heat to boiling, stirring constantly for 1 minute.
Remove from the heat.
Layer half each of the cod, the onions, sliced potatoes, sliced hard-boiled eggs and the broth mixture in an ungreased baking dish.
Sprinkle each half with part of the chopped parsley, ½ teaspoon salt and lemon pepper.
Repeat the layers.
Bake uncovered until light brown and bubbly, about 45 minutes.
Serving Size: 8
Tofu Fish Patties
- 4 ounces cod
- ½ cup tofu, crumbled
- ¼ cup wheat germ
- ½ cup frozen mixed vegetables
- 1 egg
- ¼ cup dry bread crumbs
- 1 cup oil
- 1 cup Salsa - Thick & Chunky (Medium)
Preheat oven to 350 degrees.
Bake cod until tender and easily flakes or you may use any leftover seafood.
Combine the cod, drained crumbled tofu, wheat germ, frozen mixed vegetables and egg.
Stir in dry bread crumbs and mix well.
Form into patties and fry in oil in a skillet over medium heat until browned on both sides.
Serve with salsa.
Serving Size: 4
Zesty Tomato-Garlic Fish
- 1 can 14.5-oz. diced or ready-cut tomatoes
- 2 ½ tablespoons lemon juice
- 2 teaspoons garlic salt
- 2 tablespoons olive oil
- ⅛ teaspoon ground black pepper
- 1 ½ pounds cod fillets
- 2 tablespoons pine nuts, toasted
Heat oven to 425°F.
In a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper, mix well.
Top with fish fillets in a single layer, spoon some tomato mixture over fish.
Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
Garnish with pine nuts.
Serving Size: 4
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