Chili Roasted Cod Recipes

CHILI-SPICED COD WITH ROASTED CABBAGE SLAW

Chili-Spiced Cod with Roasted Cabbage Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 head green cabbage, halved and thinly sliced (about 7 cups)
1 small red onion, thinly sliced
2 tablespoons vegetable oil
Kosher salt
1 orange bell pepper, thinly sliced
2 tablespoons fresh lime juice, plus wedges for serving
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves
8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine
1 teaspoon ancho chile powder
4 6-ounce center-cut skinless Pacific cod fillets
4 pieces of cornbread

Steps:

Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.

Nutrition Facts : Calories 440, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1261 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 27 grams, Sugar 1 grams

CHILI-ROASTED COD

Chili-Roasted Cod image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pounds fresh cod fillets (about 3/4-inch thick), skin on
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter
1/4 teaspoon ground cumin
1 lime, juiced
Orange Sweet Potatoes, recipe follows
Minted Sugar Snap Peas, recipe follows
4 large sweet potatoes, peeled and cut into 1-inch cubes
Salt
1 orange, zested
1 orange, juiced
2 tablespoons butter
1 pound sugar snap peas
2 tablespoons chopped fresh mint
Salt and pepper

Steps:

Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.
Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt.
Beat with an electric mixer until the potatoes are light and fluffy.
Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.

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