PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN
Provided by Kelsey Nixon
Time 47m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
- For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
- To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
- In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.
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
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.
PAN SEARED CABBAGE
I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.
Provided by Nado2003
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
- Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
- Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.
Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.5, Sodium 58, Carbohydrate 14.7, Fiber 5, Sugar 7.7, Protein 3.5
EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS
A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!
Provided by Marilena Leavitt
Categories Seafood Main
Time 14m
Yield 2
Number Of Ingredients 8
Steps:
- Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
- In a small bowl, combine the garlic, olives, and capers.
- Zest the lemon and cut it into thin slices
- Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
- Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.
PAN-SEARED COD WITH BASIL SAUCE
This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.
Provided by Vino Girl
Categories Whitefish
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
- Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
- Coat a large nonstick pan with cooking spray and heat over medium-high heat.
- Saute fish for 5 minutes on each side or until it flakes easily with a fork.
- Spoon basil sauce over fish to serve.
Nutrition Facts : Calories 196.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 75.9, Sodium 426.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 32
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- Get your pan hot over a high heat burner, about 2 minutes. While this is happening, pat the fish dry with paper towels. Make sure it's dry. Add the tablespoon of oil and swirl it around. It will heat up very fast.
- As soon as you see a wisp of smoke coming from the oil, lay the fish pieces down in the pan, well spaced, skin side down (or the side where the skin used to be). Turn the heat down to medium-high and let them cook, undisturbed, for 5 minutes, or until you see the bottom starting to caramelize. Using a thin metal spatula, ideally a fish spatula, carefully try to lift the fish from the pan. It should come up easily, or stick in only one or two spots. If not, keep cooking it -- the fish will release when it's ready.
- When that happens, add the butter, and once it melts, drop the heat all the way to low. Use a spoon to baste the butter over the pieces of fish until they turn opaque. You will need to tilt the pan to do this properly. Serve the fish seared side up.
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