Seared Cod With Chiles Recipes

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SESAME-CRUSTED, PAN-SEARED COD WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Cod With Asian Vinaigrette image

Recipe was originally for Scallops, but DH is not fond of them (@#$#) So I sub. with cod. Recipe came from the food network, Surreal Gourmet. If I could get a hold of Skate...it would be great with this recipe!

Provided by katie in the UP

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon ginger, grated
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
12 pieces cod, 2 inch squares
salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil. Whisk ingredients together.
  • Season Cod with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each cod in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add cod placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
  • Spoon vinaigrette on serving plate and place cod on top.

Nutrition Facts : Calories 774.3, Fat 24.1, SaturatedFat 3.2, Cholesterol 298, Sodium 629.1, Carbohydrate 6.2, Fiber 2.5, Sugar 0.3, Protein 127.4

CHILI-SPICED COD WITH ROASTED CABBAGE SLAW



Chili-Spiced Cod with Roasted Cabbage Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 head green cabbage, halved and thinly sliced (about 7 cups)
1 small red onion, thinly sliced
2 tablespoons vegetable oil
Kosher salt
1 orange bell pepper, thinly sliced
2 tablespoons fresh lime juice, plus wedges for serving
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves
8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine
1 teaspoon ancho chile powder
4 6-ounce center-cut skinless Pacific cod fillets
4 pieces of cornbread

Steps:

  • Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
  • Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
  • Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
  • Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.

Nutrition Facts : Calories 440, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1261 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 27 grams, Sugar 1 grams

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