Pacific Cod Recipes
Also known as Pacific or True Cod, this versatile, firm-textured fish is ideal for most cooking methods and for a wide range of foodservice menus. Alaska Cod fillets as snow-white, lean and slightly sweet, with a distinctive large flake. Because Cod has very little fat, it’s a perfect choice for low-calorie specials. Alaska Cod can be a flavor and nutrition partner with seasoning and sauces from every part of the world. Put it on the menu as a poached or baked fillet to center Salad Nicoise, or coated with mint-seasoned crust, then roasted and served with a dipping sauce of soy, sesame and ginger.
Roasted Pacific Cod with Spring Vegetables and Mint
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Ingredients: |
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Directions:
Preheat oven to 450°F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
Lemon Pepper Cod
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Ingredients: |
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Directions:
In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
