COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
COD IN SWEET AND SOUR PEPPER SAUCE
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
- Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
- Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams
COD IN SWEET AND SOUR PEPPER SAUCE
This is even better if you make it a day ahead. The sauce, without the fish, will keep for 3 or 4 days in the refrigerator. Recipe by Martha Rose Shulman in the NYTimes (Dec. 2, 2013), inspired by Ottolenghi's "Jerusalem" cookbook. The original calls for frying the fish, this one oven-steams it, but the escabeche-like sauce makes both versions delicious! You can substitute sugar for the honey, if you prefer.
Provided by zeldaz51
Categories Southwest Asia (middle East)
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
- 2. Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
- 3. Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.
Nutrition Facts : Calories 299, Fat 8.7, SaturatedFat 1.3, Cholesterol 73.3, Sodium 103.6, Carbohydrate 22.8, Fiber 4.5, Sugar 16.3, Protein 32.9
COD WITH SWEET-AND-SOUR TOMATO SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until completely wilted and browned, about 10 minutes. Add the tomatoes, 1/2 cup of the reserved liquid, orange zest and juice, Madeira, raisins, vinegar, honey, cinnamon, salt and pepper. Simmer for 25 minutes.
- Stir in the almonds. Place the cod in the skillet and cover with the sauce. Simmer until just cooked through, about 10 minutes. Carefully transfer the fillets to plates using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions and serve immediately.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 990 milligrams, Sugar 20 grams, TransFat 0 grams
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20 TASTY SAUCES FOR COD I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
- Bang Bang Sauce. Bang Bang Sauce is a great choice for your cod dish. This flavor-packed sauce is made from Thai chili sauce, sriracha sauce, rice vinegar, mayonnaise, and a few other ingredients.
- Peri Peri Sauce. With its flavorful combination of red peppers, lemon, smoked paprika, olive oil, and basil, this sauce can add just the right amount of zestiness to your meal.
- Irresistible Spicy Sweet Chili Sauce. By combining red peppers, lemon, smoked paprika, olive oil, and basil, you’ll be able to create a flavorful, zesty sauce that will take your cod dish to the next level.
- Romesco Sauce. This sauce is made with robust flavors that bring out the best in the cod. Start by sautéing red peppers, lemon, and smoked paprika in olive oil.
- Sweet Chilli-Pineapple Sauce. This sauce is a great option that can add delicious complexity to the flavor of your cod. To make this sauce, you’ll need a few simple ingredients, such as apple cider vinegar, pineapple juice, garlic, eye chili, and white sugar.
- Homemade Hoisin Sauce. Why not give homemade hoisin sauce a try? Hoisin sauce is a traditional Chinese condiment made from natural peanut butter, soy sauce, miso paste, honey, and sesame oil.
- Outback Blooming Onion Sauce. One of the most popular sauces for cod is Outback Blooming Onion Sauce, which is a blend of horseradish, ketchup, cayenne pepper, mayonnaise, and garlic powder.
- Peach Barbecue Sauce. Finding the right sauce to pair with your cod dish can be an intimidating task, but with the right ingredients, you can make a sauce that will elevate the flavors of your dish.
- Creamy Mushroom Sauce. Creamy mushroom sauce is another great option. Not only does the combination of white wine, mushrooms, chicken broth, heavy cream, and butter provide a delicious flavor profile, but the ingredients also work together to create a rich and creamy texture that contrasts perfectly with the delicate flavor of cod.
- Basil Garlic Aioli. Basil Garlic Aioli is a delicious sauce to pair with cod. It’s easy to make at home with just a few simple ingredients like olive oil, lemon juice, garlic, egg yolks, and fresh basil.
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