Yogurt Cod Recipes

Steps:

• Season fish with salt and pepper and set aside.
• In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
• Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
• Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
• Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

Steps:

• Preheat oven to 350f degrees.
• Sprinkle salt and pepper over both sides of cod.
• Place cod in a shallow, small, oven proof dish; spread yogurt over top of both fillets.
• Place on middle rack of preheated oven, roast for 10 to 15 minutes, depending on the thickness of the cod and until the yogurt is bubbling and slightly browned.
• Serve hot and enjoy!
• Alternately, cook on stove top in a small preheated, veggie sprayed frypan, do not turn over, cover for the last 5 minutes; it will not brown cooked this way but will taste just as good.

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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Steps:

• For the charred onion yogurt: Preheat the grill to medium-high heat.
• Add the shallot to grill and char on all sides, about 5 minutes. Remove from the grill and wrap in commercial-quality plastic wrap. Heat the shallot in the microwave for 2 minutes to cook through. Let cool enough to handle, then remove the shallot from the plastic wrap and roughly chop. Add to a medium bowl along with the buttermilk, creme fraiche, labneh, chives and fennel pollen. Stir until thoroughly combined and set aside until ready to serve.
• For the fennel salad: Add the celery, fennel, pine nuts, currants and vinegar to a large bowl and gently toss until combined.
• For the cod: Add the oil, thyme and garlic to a very large, high-sided saute pan and gently heat the oil to 120 degrees F. Add the fish and make sure it is covered with oil. Allow to poach for 7 to 8 minutes. Remove with a slotted spatula and reserve.
• Ladle the yogurt sauce on plates. Top with the fish, then the salad on top. Garnish with the parsley, basil and chives.

Steps:

• Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside.
• Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
• While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
• To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.