STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT
This refreshing combination has Middle Eastern overtones, though in the Middle East the fish would probably be fried or poached. Serve it as a first course or as a light main dish. Pacific sea bass or Pacific cod are the most environmentally friendly types of fish to use here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
- Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
- Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 1 gram, TransFat 0 grams
CILANTRO LIME COD
"My daughter loves to cook and especially likes dishes with Mexican flair," reports Donna Hackman of Bedford, Virginia. "She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
STEAMED COD WITH COCONUT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a steamer with at least 2 inches of water on bottom. Combine garlic, ginger and chilies in a food processor, and grind to a paste. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not pureed. Stir in lime juice, oil and salt. Taste, and adjust seasoning.
- Season fish with salt, and put it on a plate or in a shallow bowl. Place in steamer. Top with herb paste, and steam for about 15 minutes or until fish is done. (A thin-bladed knife will meet little or no resistance when it is done.) Serve immediately.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 3 grams, TransFat 0 grams
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