COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA
This is exquisitely delicious! Based on a recipe from Diane Kochilas' Against the Grain cookbook. She says, "Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails." Cooking time includes the 1 hour the salsa chills in the 'fridge.
Provided by mersaydees
Categories Moroccan
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salsa:.
- Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
- In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
- Fish:.
- Preheat the oven to 375 degrees F.
- Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
- Season the fish on both sides with salt and pepper to taste.
- Place fish in the pan.
- Sprinkle the fish with the lemon and orange zests.
- Drizzle olive oil over the fish.
- Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
- Remove to a platter, spoon salsa and any pan juices over, and serve.
BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE
Steps:
- Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.
REMOJON GRANADINO / GRANADIAN COD AND ORANGE SALAD WITH BLACK OLIVES
This typical Granadian cod salad recipe comes from Restaurant Chikito, a mythic restaurant and tapas bar in Granada, which alone justifies a visit to this incredible city. This salad combines an irresistible combination of flavors and textures that I love. -Annie Sibonney
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes with their skin on. Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center). Cool. Then, peel and cut into small dice.
- Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side).Then flake the cod and set aside.
- Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces.
- Finely chop the onion.
- Remove the seeds from the tomatoes and chop them as finely as possible.
- In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes. Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, or to taste. Fold together the ingredients to incorporate all the flavors well and chill for at least an hour.
- To serve, place individual cylinder molds in the center of each plate. Lightly pack the cod salad into molds. Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds. Unmold the salads and serve chilled.
FISH STEW WITH SALT COD AND GREEN OLIVES
Provided by Food Network
Time 11h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Wash cod under cold running water. Soak cod in cold water, refrigerated, overnight, changing the water 4 times. Drain and dry the cod. The fish may be cut into large bite-size chunks.
- In a large pot, heat the oil. Add the fish to the hot oil and crush the fiber of the fish with the back of a wooden spoon. Add the garlic, bay leaves and olives. Saute the mixture. Add the tomato paste and stir. Add the water and bring to the boil. Skim the surface of white floating particles. Add the plum tomatoes and again bring to the boil. Simmer for 2 hours. Add the potatoes and cook for 1 additional hour. Serve the stew in bowls with crusty bread.
BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
- Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
- Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
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