PEPPER AND SALSA COD
After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
PAN SEARED FISH WITH RASPBERRY VINAIGRETTE
A light and easy to make summer fish recipe. You can use any white and firm fish fillets (e.g. cat fish, swordfish). This dish is made by a wonderful cold and fruity raspberry vinaigrette. Your guests will be surprised by this combination of fruity, spicy notes and fish flavours. Serve with a green salad and white bread.
Provided by Thorsten
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.
- Then strain through a sieve to remove raspberry seeds.
- Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.
- Salt and pepper the fish fillets to taste.
- Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.
- Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.
- Arrange fillets on plates, add rosmary, chili and garlic.
- Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.
Nutrition Facts : Calories 643.1, Fat 45.9, SaturatedFat 6.4, Cholesterol 99, Sodium 158.4, Carbohydrate 16.3, Fiber 3.2, Sugar 11.8, Protein 42.2
LEMON-PARSLEY BAKED COD
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.
Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
COD WITH RASPBERRY SAUCE
My sister-in-law shared this recipe with me. I am not usually crazy about fish, but the fresh raspberry sauce makes this cod simply scrumptious. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes., In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts : Calories 363 calories, Fat 20g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 28g protein.
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