Cod With Honey Glazed Onions Recipes

HONEY-ORANGE GLAZED COD

Honey-Orange Glazed Cod image

The whole family will enjoy this delicate, flaky cod, and it's one of the easiest and tastiest fish dishes you'll ever serve.

Provided by lutzflcat

Categories Seafood Fish

Time 20m

Yield 3

Number Of Ingredients 10

Ingredients

cooking spray
¾ pound cod fillets
2 tablespoons orange marmalade
1 tablespoon honey
½ tablespoon orange juice
1 teaspoon Dijon mustard
½ teaspoon sesame oil
½ teaspoon reduced-sodium soy sauce
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g

KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)

Korean Miso and Honey Glazed Cod Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 15

Ingredients

For Serving:
1 1/2 pounds fresh cod (or thawed, previously frozen cod) *See notes
2 tablespoons mild honey
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang **See notes
1 tablespoon white miso paste
1 teaspoon soy sauce
2 garlic cloves, peeled and minced or pressed through a garlic press
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
Optional: Beech mushrooms, separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes
hot cooked rice
steamed broccoli
toasted sesame seeds
thinly sliced green onions

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. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.

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