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Cilantro and Chives Fish and Chips

Great time to make this English classic. I like to kick mine up a notch or two.. this time I added cilantro and chives. Everyone loves fish and chips in my family.. I usually make it when we are all home for dinner at the same time- like a Sunday! I made the fish and chips as well as delicious tatar sauce and the mushy peas.

  • 1 pound firm fleshed white fish like cod, cut into 3 to 4 fillets
  • 2 garlic cloves, grated
  • Salt

Marinate the fish fillets in the garlic and salt. Keep aside for an hour.

  • 1 cup plus ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 cup cold club soda plus more
  • ½ cup cilantro, chopped
  • ¼ cup chives, chopped
  • 2 eggs, beaten
  • Salt
  • ½ cup extra light olive oil

Create a breading station. Add ½ cup flour to a small platter, add some salt, mix and keep aside. Add the beaten eggs and some salt to another platter and mix and keep aside. Transfer the 1 cup flour, baking powder, 1 teaspoon salt, cayenne pepper, cilantro and chives to a medium bowl. Mix well and slowly add the club soda while whisking the batter until completely smooth. Keep aside in the refrigerator until ready to fry.

Add the oil to a wide frying pan and heat on medium heat. In the meantime, take each fish fillet, dredge it in flour, dip it in the egg mixture and then dip it generously in the batter and make sure all parts are coated well. Immerse into the hot oil and repeat with the rest of the fillets. Cook on medium heat, about 3 to 4 minutes on each side or till fish is cooked through but not over done. Place on a paper towel lined platter to drain excess oil. Serve with fries and tartar sauce.

Fries

  • 4 to 5 yellow skinned potatoes, peeled and cut into wedges
  • 3 tablespoons olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Transfer the potatoes to a saucepan and fill with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and let them dry in the same pan for about 10 minutes. Transfer the potatoes to a lined cookie sheet. Sprinkle the salt and drizzle the olive oil. Mix well and bake in a hot oven for about 20 to 30 minutes or till golden brown. Serve warm with fish.

Tartar Sauce

  • 2 tablespoons mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lemon
  • Zest of a lemon
  • 2 teaspoons capers, crushed
  • 1 teaspoon salt
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons cilantro, chopped

Mix all the ingredients in a small bowl, mix well and serve with fish.

 

Indian Fish Curry

Fish Curry with Sole

This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…

  • 2 pounds fish fillets, (any white fish will do)
  • Juice of one lemon
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Marinate the fish fillets with the lemon juice, turmeric and salt.

  • 4 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons kalonji (onion seeds)
  • 2 tablespoons garlic, grated
  • 2 tablespoons ginger, grated
  • 2 medium yellow onions, chopped fine
  • 2 teaspoons coriander powder
  • 1 bay leaf
  • 2 cups water, fish or chicken broth
  • Salt

Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.

Pesto Crusted Cod with Roasted Cauliflower

Healthy and delicious… what more does one want??? Try this one…

  • 4 filets of cod or any other white fish
  • ½ cup homemade or store bought pesto
  • 1 cup breadcrumbs
  • Salt

Preheat oven to 400 degrees F.

Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.

Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.

Roasted Cauliflower with Tomatoes

  • 1 cauliflower head, cut into florets
  • 1 cup cherry tomaotes
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degree F.

Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.

Deconstructed Chicken and Seafood Paella

My husband loves paella – in any form. I made different varieties over the years but this one is the most different- well, it wasn’t my idea… He has this kind of paella at a local latin restaurant where they serve the meat and seafood in a delicious tomato sauce with rice on the side- it really isn’t your authentic paella but it is really yummy…

  • 1 pound chicken tenders
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 3 cups tomato sauce, preferably homemade or canned San Marzano
  • 1 pound cod, cut into 2-inch filets
  • ½ pound medium shrimp, cleaned and deveined
  • 2 teaspoons smoked paprika
  • 2 to 3 teaspoons salt
  • ½ cup cilantro, chopped

Marinate the chicken with salt and smoked paprika for 4 to 5 hours in the fridge. Take the chicken out half an hour before cooking.

Heat a saucepan with the olive oil. Brown the chicken pieces on both sides in batches- about 2 minutes on each side. Keep aside. Reheat the oil and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Add the smoked paprika. Lower the heat to a simmer and cook with the lid on for 20 minutes. Take the lid off and add the chicken tenders. Cook for 5 minutes and add the fish and shrimp. Simmer till the chicken, fish and shrimps are cooked through but not over cooked. Check for seasonings and add salt as needed. Garnish with cilantro and serve with brown rice and roasted vegetables.

 

Mexican Style Rice and Fish

Mexican Rice and Fish I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.

I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Miso Glazed Cod with Bok Choy

Miso Glazed Cod This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.

The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.

Amazing meal- try it…

  • 3 to 4 cod fillets
  • 2 tablespoons mellow white miso paste
  • 1 tablespoon tamari
  • 1 tablespoon mirin

Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.

  • 1 tablespoon extra light olive oil
  • Salt
  • Pepper

Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.

  • 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
  • 3 garlic cloves, chopped
  • 1 tablespoon extra light olive oil
  • Salt

Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.

Fish Tacos with Tomato Salsa and Avocado Chunks

Fish Taco I love ordering fish tacos in Mexican restaurants. I remember eating my first fish tacos years ago in Los Angeles when my husband was on a project there for a few months and I would go visit him every few weeks.

Those tacos were out of this world. I have never had better ones since- especially here in the Northeast.

Since I have no plans on going to California any time soon, I decide to make the tacos at home.

I went to our local fish monger and got my daughter’s favorite fish- cod. She loves any white fish- especially if it is not too fishy tasting.

I marinated the fish in lemon juice, salt and some olive oil. I then drenched the pieces in some flour and lightly sauteed the fish. The ones you get in the restaurants are fried. I wanted mine lighter and healthier so I merely sauteed them.

I made a fresh, delicious tomato salsa and cut up some avocado chunks. Since my daughter doesn’t like anything very tart, I served her the fish in the tortillas without the condiments.

We enjoyed the tacos with all the condiments and a delicious bean salad on the side- recipe to follow tomorrow.
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