Cod In Pine Nut Sauce Recipes

Steps:

• Melt butter in a large pan over medium heat, till it is light golden in colour.
• (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
• Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
• Serve fish on steamed greens with the brown pine nut butter as a sauce.
• Serve with a lemon wedge.

Steps:

• Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
• In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
• In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
• Variation
• You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

Steps:

• For the sauce:.
• Place the pine nuts, bread, garlic, lemon juice and stock or broth in a food processor and pulse until smooth.
• Pour into a small sauce pan, sprinkle with the parsley and heat through.
• For the fish:.
• Heat the 1/2 the butter and 1/2 the lemon rind on a large non-stick skillet. Cook 2 fillets for 2 minutes per side. Repeat with remaining fillets and butter/rind.
• Serve the fillets and top with the sauce. Serve with a green salad and rice.

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.

Steps:

• For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
• For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
• For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
• Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
• For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
• Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.