Codfish Steak In Green Sauce Recipes

SIMPLE GRILLED COD STEAKS

Steps:

• To keep the steaks from falling apart, fold the long, thin end pieces-the belly flaps-inward to form a compact round of flesh. Tie a length of kitchen twine in a loop around the outside band of skin of the fish, securing the flaps within; pull to tighten, and knot it securely.
• Sprinkle both sides of the steaks with salt, coat with garlic oil, and place in a dish with a few garlic slices and the herb stems strewn over them. Marinate for an hour or two at room temperature, or longer if refrigerated.
• Preheat the clean rack of a grill over high heat until very hot. Just before putting on the fish, rub the grill with an oiled towel or a piece of pork fat. Wipe excess garlic oil off the steaks, and set them on the grill.
• Sear the steaks without moving them for 4 to 5 minutes. Brush the tops with garlic oil. If the fish isn't sticking, check the cooked undersides and flip the steaks over as soon as the grill marks are golden brown. If the flesh sticks, grill another minute to sear, then turn the steaks over, using a sharp-edged broad metal spatula if necessary, to separate the flesh from the grill.
• Grill to mark the second side, 3 to 4 minutes; brush the top side with a small amount of garlic oil, and lower heat to medium. If the flesh is not sticking, you can make crosshatch grill marks if you wish: lift the steak after 3 minutes, rotate it 90 degrees or so in relation to the grill rack, then lower it on the same side.
• When the second side has grilled for 4 minutes or more, check for doneness by feel and sight: when the exterior flakes and the center of the steak is opaque but moist (push aside the flesh with a knife blade to see inside), remove steaks to a platter.
• Sprinkle with salt and drizzle with garlic oil. Serve right away with sauce on the side, or top with spoonfuls of salsa verde, or drizzle salmoriglio, or dress with just a plain slice of lemon and some extra-virgin olive oil.
• First Make Garlic Oil and Other Tips for Grilled Seafood
• Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
• First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
• For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
• Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
• Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
• Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
• Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
• For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
• Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
• Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
• Serving Suggestions . . .
• Cooked Carrot Salad with Pine Nuts and Golden Raisins (page 45), Scallion and Asparagus Salad (page 35), or Eggplant all'Uccelletto (Poached Eggplant with Vinegar, Garlic, and Mint; page 252) would be an ideal accompaniment for grilled cod.
• First Make Garlic Oil-And Other Tips for Grilled Seafood
• Just a few steps from my kitchen is the door to a shady terrazzo where we relax and eat many of our summer meals. On one wall is a beautiful old-fashioned brick fireplace for cooking meats over wood coals. But often, I have to confess, I do my everyday grilling on a convenient gas grill with adjustable burners. And usually I grill fish or shellfish-it's always quick, and my family loves it.
• Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
• First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
• For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
• Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
• Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
• Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
• Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
• For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
• Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
• Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.

SAUTEED COD STEAKS AND TOMATOES WITH GREEN SAUCE

Steps:

• In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise. Transfer sauce to a small bowl.
• Season cod with salt and pepper. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 3 minutes, or until crisp and golden. Turn fish over and sauté 2 minutes more. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste. Sauté tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
• Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top. Pour some green sauce over fish and serve remaining on the side.

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.

CODFISH STEAK IN GREEN SAUCE

Steps:

• Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
• Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
• Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.