LEMON CITRUS COD WITH VEGETABLES
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
- For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
- In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
- Preheat the oven to 400 degrees F.
- Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.
PISTACHIO-CRUSTED COD WITH CITRUS SALSA
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
- In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
- Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
- Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.
CITRUS-SOY GLAZED BLACK COD
This recipe for citrus-soy glazed black cod makes a light and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
- Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
- Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.
HONEY-ORANGE GLAZED COD
Steps:
- Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
- Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
- Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
- Brush the remaining glaze over the fillets. Garnish with parsley.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g
CITRUS COD
Make and share this Citrus Cod recipe from Food.com.
Provided by BeansnRice
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish into serving-size peices and place into a baking dish coated with non-stick cooking spray.
- Sprinkle with parsley and pepper.
- In a skillet, saute onion and garlic in butter until tender.
- Sprinke over fish.
- Combine juices and orange peel and drizzle over fish.
- Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 165.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 64.2, Sodium 103.9, Carbohydrate 5.1, Fiber 0.5, Sugar 2.7, Protein 20.8
TRIPLE-CITRUS GINGER BLACK COD
Shopping for fish can be intimidating. Maybe it's the fact that half of them are staring at you from behind the counter, as if to say, "Jeez, how did I end up here? " So, if you're going to do them-and yourself--justice, here's how to rustle up a fine, fresh fillet. You need to use your eyes and your nose. Look for a cut where the flesh is moist and glistening, with no flat, brown edges. If the fish looks dull, take a pass. Same goes for any fillet with a fishy or ammonia smell. Don't be shy about asking your fishmonger a few questions, like when the fish came in and from where. Most stores have regular shipments; knowing that schedule in advance can help you plan when to have fish. If black cod were in a band, it would be the bass player: steady, meaty, but not much of a soloist. It benefits from some jazzy front men and especially likes to swing with citrus high notes. You'll find plenty of those riffs in this dish.
Yield serves 4
Number Of Ingredients 12
Steps:
- In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne. Place the cod in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the cod and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
- Preheat the oven to 400°F.
- Remove the cod from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10 to 15 minutes, depending on the thickness of the fillets.
- Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets, sprinkle with the parsley, and serve immediately.
- This versatile, delicious marinade is great with other fish, such as sea bass, salmon, and halibut. These flavors also pair nicely with Warm Napa Cabbage Slaw (page 92).
- You can also cook the fish on a grill. Wipe the marinade off the fillets and rub them with 1 teaspoon of light sesame oil. Grill over low, even heat for about 4 minutes per side, until the flesh is opaque and flakes easily and the center of each fillet registers 137°F.
- Store tightly wrapped in an airtight container in the refrigerator
- for 1 to 2 days.
- (per serving)
- Calories: 130
- Total Fat: 4.3g (0.7g saturated, 2.6g monounsaturated)
- Carbohydrates: 5g
- Protein: 18g
- Fiber: 0g
- Sodium: 370mg
CITRUS COCONUT STEAMED COD
I love to make this fusion meal on weeknights when I am short on time but want something big in flavor. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.
Nutrition Facts : Calories 330 calories, Fat 15g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.
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