Sauteed Cod Recipes Skillet

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PAN-SEARED COD

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Pan-Seared Cod image

Steps:

  • Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

PAN-FRIED COD WITH SLAW

Provided by Food Network Kitchen

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 18



Pan-Fried Cod with Slaw image

Steps:

  • Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
  • Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
  • Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard, plus more for serving
1 tablespoon sugar
1/4 to 1/2 teaspoon caraway or celery seeds
Kosher salt and freshly ground pepper
1/2 head light-green cabbage, thinly sliced (about 6 cups)
1 small carrot, shredded
1 gala apple, julienned
1 bunch scallions, white and green parts, thinly sliced
1 large egg
1/2 cup milk
4 6-ounce cod or other white-fleshed fish fillets
1/3 cup all-purpose flour
1/3 cup cracker meal or crushed saltine crackers
1/4 teaspoon cayenne pepper
Kosher salt
Vegetable oil, for shallow frying

LEMON PEPPER COD

Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.

Provided by P. Smith

Categories     Seafood     Fish

Time 15m

Yield 4

Number Of Ingredients 4



Lemon Pepper Cod image

Steps:

  • In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 2.9 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 1.6 g, Sodium 104.5 mg

3 tablespoons vegetable oil
1 ½ pounds cod fillets
1 lemon, juiced
ground black pepper to taste

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