Sauteed Cod Steaks And Tomatoes With Green Sauce Recipes

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COD WITH HEARTY TOMATO SAUCE



Cod with Hearty Tomato Sauce image

My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
4 cod fillets (6 ounces each)
2 tablespoons olive oil, divided
2 medium onions, halved and thinly sliced (about 1-1/2 cups)
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked whole wheat pasta
Minced fresh parsley, optional

Steps:

  • Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

CODFISH STEAK IN GREEN SAUCE



Codfish Steak In Green Sauce image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 cup minced parsley
1 large clove garlic, minced (at least one teaspoon)
1 1/2 teaspoons salt, or to taste
1 1/2 pounds codfish steaks, 3/4 inch thick
4 tablespoons olive oil
1/2 cup finely chopped onions
1/4 cup flour
2 cups fish stock or water
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley

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.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 851 milligrams, Sugar 1 gram

SAUTEED COD STEAKS AND TOMATOES WITH GREEN SAUCE



Sauteed Cod Steaks and Tomatoes with Green Sauce image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

1/3 cup watercress leaves, washed well and spun dry
1/2 cup arugula leaves, washed well and spun dry
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice, or to taste
two 6-ounce cod steaks (each about 1 inch thick)
1 tablespoon olive oil
2 plum tomatoes, seeded and chopped
1 teaspoon balsamic vinegar

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.

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