Cod With Honey Glazed Onions Recipes

Steps:

• Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
• Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
• Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

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.

Steps:

• Preheat the oven to 375°F Heat 2 tbsp olive oil in a heavy-based frying pan. Gently fry the onion and garlic until softened.
• Add the white wine vinegar, honey, thyme, bay and rosemary. Cook gently, stirring now and then, until the onions and garlic are golden brown.
• Cut a slash into each cod steak with a sharp knife. Stuff the cod with the cooled onion and herb mixture. Season with salt and pepper, drizzle with remaining olive oil. Place on an oiled baking sheet.
• Roast in the oven for about 15 minutes, depending on the thickness of the cod steaks.

Steps:

• If using salt-cod, cut into 4 pieces and reconstitute as described in the Introduction; don't drain or dry the fish when done.
• If using fresh fish (4 steaks), rinse, lightly salt, and leave in a colander for 1-2 hours.
• Preheat the oven to 350 degrees F.
• In a medium-size (at least 10-12 inch diameter) frying pan, warm up the olive oil, then add the onions to sautee for about 30 minutes; you want golden, not brown, and soft; this is a basic cebollata (see Intro).
• Keep the cebollata warm (lowest stove top setting).
• Prepare the cabbage by trimming and removing four of the largest and most perfect outside leaves; cut out the thick, stiff stem at the base of each leaf.
• Use a heavy knife to flatten the leaves and make them more pliable.
• Shred the heart of the cabbage and set it aside for now.
• Wrap each of the 4 pieces of fish in a cabbage leaf.
• Lay the wrapped fish on a baking tray, put in the oven, and bake for 20-30 minutes, "until the wrappers are as dry and brown as tobacco leaves".
• While the fish are cooking, prepare the potatoes as follows:.
• Put a medium-sized covered pan (big enough to hold the potatoes and the shredded cabbage) on the stove top and put in the potatoes.
• Add the wine and enough water to cover and cook (medium heat) for about 10 minutes.
• Remove the cover, add the shredded cabbage, and cover tightly to let the cabbage steam (turn up the heat a bit if necessary).
• Cook until the potatoes are tender, probably a total of 15-20 minutes.
• Remove the potatoes and cabbage with a slotted spoon to your serving dish.
• Add the cooking juices from the potato/cabbage pot into the cebollata in the frying pan, taste and season, then increase the heat to reduce the liquid until you have a thick rich sauce.
• Pour the sauce over the potato and cabbage base.
• Remove the fish from the oven, place them on the potato and cabbage base and open the wrappers.
• Optionally, garnish with parsley and piri piri.
• Enjoy!

Steps:

• Put the oil, salt, parsley, garlic, saffron, and lemon juice into a pan broad enough to hold the fish slices side by side.
• Cook, stirring, over low heat for 2 to 3 minutes.
• Add the fish slices, turning them to coat both sides with the seasoning mixture.
• Cover the pan and cook gently.
• When the surfaces of the fish slices turn white, after about 10 minutes, turn over the slices and moisten them with hot water.
• Bring to a boil, and serve immediately.

Steps:

• Onion and Filling: Preheat the oven to 350°F.
• Slice the onions in half on the equator.
• Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
• In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
• Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
• Pour the water around base of the onions.
• Glaze: In a separate bowl, whisk together the glaze ingredients.
• Drizzle half of the mixture over the tops of the stuffed onions.
• Bake 30 minutes.
• Drizzle with the remaining glaze sauce.
• Bake 30 minutes more.
• Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
• Enjoy!

Steps:

• Melt butter in a saute pan over medium high heat.
• Add onions and sugar; saute for 1 minute.
• Cover pan and reduce heat to med low.
• Simmer onions for about 10 minutes.
• Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
• Cook onions, uncovered, until they begin to caramelize.
• Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
• Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
• Keep onion mixture warm.
• Season chops with salt and pepper.
• Wipe out saute pan and add oil to pan.
• Add chops to pan and turn burner to med heat.
• Cook chops until browned, about 5 minutes.
• Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
• Remove chops from pan, tent with foil and let meat rest for 5 minutes.
• Serve each chop with some onions.