Cod In Pacific Rim Glaze Recipes

KOREAN MISO AND HONEY GLAZED COD

Steps:

• Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
• In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
• Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
• Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

HONEY-ORANGE GLAZED COD

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

SEARED COD WITH BLOOD ORANGE GLAZE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat.
• Pat the fish dry with paper towels and sprinkle both sides with salt.
• When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
• Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
• Spoon the sauce over the seared cod and serve immediately.

COD IN PACIFIC RIM GLAZE

Steps:

• Put rack in center of oven. Heat oven to 500 degrees.
• Put garlic, ginger and jalapeno in a blender. Add soy sauce and mirin. Blend to a smooth puree. Scrape down sides of blender with a rubber spatula. Add syrup and vinegar. Blend until smooth. Using the spatula, scrape into a small bowl. Reserve.
• Pour olive oil into a roasting pan 18 by 12 by 2 inches. Using your hands, rub the oil all over the bottom of the pan and up the sides. Put the fillet in the pan. Pour half the sauce over the fillet; rub into all parts of the fillet. Turn fillet over, pour on remaining sauce and rub in.
• Arrange fillet in pan with the side that was attached to the skin facing up. Fillet should touch sides of pan as little as possible; put on the diagonal if necessary. (Use a larger pan if doubling recipe.) Cook 17 minutes, checking after 12 minutes to see if there is liquid left in pan. If not, add 1/3 cup warm water.
• Using two very large spatulas, transfer fillet to serving platter. Put the roasting pan on top of the stove over medium-high heat. Add 3/4 cup water, wine or fish stock to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the dark crispy bits. Reduce liquid by half, to use as a sauce with the fish.
• Pour sauce over fish on serving platter. Decorate top of fish with cilantro leaves. Arrange sprigs around sides of platter.