Easy Grilled Onion-Buttered Cod

Atlantic cod has been a popular fish for over one-thousand years and is caught in the northwest Atlantic from Greenland to North Carolina.

Per Mark Kurlansky, author of “Cod:  A Biography of the Fish that Changed the World,” cod was part of the desire to discover and explore North America.  By the way, Mae introduced me to this book, and if you haven’t read it, it’s a captivating look at the history of cod, and explores the globalization of the fish and its impact on history. 

Cod is a low-calorie protein that is filled with healthy omega-3 oil which has a variety of health benefits, from lowering triglyceride levels, to aiding rheumatoid arthritis, depression and baby development. 

Grilling is a simple way to prepare cod, and it brings out the delicate flavor of the fish.  Pep it up with spicy seasonings, butter, green onions, lemon juice, and salt and pepper for a tasty meal.  

We were truly surprised with how delicious the cod tasted! 

Try it, I’m hoping you’ll like it also!

Yield: 2-4 servingsAuthor: Pam

Grilled Onion-Buttered Cod

Grilling brings out the delicate flavor of the fish, spice it up!

INGREDIENTS:

• 2 cod fillets, cut in half
• 1 tablespoon Chef Prudhomme’s Magic Salt Free Seasoning
• ½ teaspoon lemon pepper
• ¼ teaspoon salt
• ½ teaspoon seasoned pepper
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 tablespoons green onion, sliced thin

INSTRUCTIONS:

1. Preheat the grill to medium heat.
2. Season both sides of fish with Chef Pruhomme’s Seasoning, lemon pepper, salt and seasoned pepper. Set fish aside on a plate.
3. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, cook until onion is softened, about 2-4 minutes.
4. Place cod onto oiled grates and grill until fish is golden brown and flakes easily, about 5-7 minutes per side, depending upon thickness; baste with butter mixture frequently while grilling.
5. Serve

Created using The Recipes Generator

Enjoy!

Healthy Cod Fish Bites

From the days of the Vikings, the Early Middle Ages, cod was essential in enabling them to sail across the ocean.  

Photography,Viking Museum, Oslo, Norway

They dried freshly-fished cod in the cold North Sea winds, until it became hard as a stick, and could be easily preserved and carried on their Atlantic voyages.  

On the boats, they broke “stockfish” into pieces and chewed on it.  It was definitely not a culinary delicacy, but it did serve as a great source of protein.  Remarkably, cod contains 18% protein, which rises to almost 80% when dried.  

Cod has always been a good quality and fairly inexpensive fish that is available throughout the year, but like other species, it may be overfished.  It’s a mild buttery tasting fish that is adaptable to virtually all methods of cooking ~ but I draw the line at drying it!

 Drying cod at Å, Moskenesoy, the southernmost tip of the main Lofoten Archipelago in Norway, 

known for its dramatic scenery, with peaks like the Svolværgeita pinnacle jutting up into the sky, 

with the Himmeltindan Mountain nearby. 

Forget about the frozen fish sticks in the grocer's freezer section, and opt for these nuggets, they’re so much better, and your whole family, kids and adults both will enjoy them!

Make a crisp savory coating of Panko bread crumbs, salt and pepper, and paprika, mixing garlic in for a little kick. 

I especially like them made the healthy easy way in my Power Air Fryer, but the oven works well also, for cutting calories without sacrificing flavor.

This is a speedy easy weeknight dinner that you can feel good about eating.

Crispy crunchy goodness with a dollop of tartar sauce!


Cod Fish Bites

Ingredients:

1 pound cod
2 large eggs
3 tablespoons milk
1 cup panko bread crumbs
1 cup flour
½ teaspoon black pepper
¼ teaspoon sea salt
½ teaspoon paprika
½ teaspoon garlic powder

Method:

Slice fish into 2” pieces.
Mix the eggs and milk together in a shallow bowl.
Place panko, flour and remaining ingredients in a large plastic food storage bag and combine well.
Dip fish into egg mixture.
Place fish in bag with panko and flour and shake gently to cover fish.
Place fish in fry basket and into Power Air Fryer.
Cook for 12 minutes at 350° setting, flipping once.
Or, place fish on baking sheet coated with cooking spray and bake at 400° for 10-15 minutes, until fish flakes easily and panko is golden brown.
Serve with tartar sauce
Printable recipe


Enjoy!

Garlic-Butter Marinated Grilled Cod

I know it’s grilling season here, but please!  It’s in the 50’s and the heat is on in our house right now.  But grilling goes on here almost daily, because who knows, it might be snowing next week at this rate!  Now for the fish:

Fish doesn’t require a long time to marinate ~ a 30-minute soak is sufficient.

And, if you’re looking for a great marinade, look no further, as this one, with its simple ingredients is delicious.

Redolent with butter, garlic, soy sauce, brown sugar and red pepper flakes, this is a piquant marinade for cod.  It bursts with flavor and is impressive with little effort.  

It’s just the thing to grill when you can’t think of what else to cook!
Hope you like it!

Garlic-Butter Marinated Grilled Cod

Ingredients:

3 tablespoons butter
1 teaspoon red pepper flakes
2 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon lemon juice
3 tablespoons soy sauce
1 teaspoon seasoned pepper
4 cod fillets

Method:

In a saucepan, heat all ingredients, except cod, over medium heat.
Cool mixture and pour into resealable plastic bag.
Add cod, and let marinate in refrigerator for 30 minutes.
Place fillets on medium-hot grill and grill 5 minutes per side or until fish flakes easily with a fork. 
Serve with lemon slices, if desired.

ENJOY!

 

Grilled Spicy Cod Tacos with Tomato Salsa

Cod fish is sometimes referred to as the “Chicken of the Sea,” as it’s a mild flaky fish that easily takes on the flavors of its seasonings.  

Instead of deep-frying the cod for our fish tacos,  I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection.  The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.

These tacos pack more than just a little heat, thanks to ground ancho chile pepper and jalapeño peppers.   They’re later tempered with cabbage, and tomato salsa when you eat them, but use a light touch, if heat isn’t your thing. 

I make my own salsa, as most store bought salsa contains cilantro, and that only gets through my kitchen door by mistake.

Ready to grill!  Mmmmm!

This is comfort food with no feeling guilty eating it!

Spicy Cod Tacos with Tomato Salsa

For the cod fillets:

1 pound cod fillets
1 tablespoon olive oil
½ teaspoon dried oregano
2 teaspoons smoked paprika
1 teaspoon ground ancho chile pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon salt
1 teaspoon coarse ground black pepper
8 flour tortillas

Garnish:

1 cup shredded white cabbage
Tomato salsa, recipe below
Bermuda onion, chopped
Sour cream

Method:

In a small bowl, combine oregano, paprika, chile pepper, garlic powder, coriander, salt and black pepper.
Sprinkle mixture over fish fillets, and rub to coat.
Heat grill on high.
Place fish in grill basket or grate and brush with olive oil, turn grill down to medium-high.
Grill about 10-12 minutes until fish flakes easily with a fork.

Assemble tacos:  

Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas.  Top with shredded cabbage and tomato salsa.

While fish is cooking, make salsa:

Tomato Salsa

6 plum tomatoes, peeled and seeded
¼ cup chopped onion
1 jalapeño, chopped (for less heat, discard ribs and seeds)
1 garlic clove, minced
2 tablespoons lime juice
Salt and pepper, to taste

Method:

Chop tomatoes and place in a medium bowl.
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
 4 servings 

ENJOY!

Cod Tacos with Grilled Peppers and Onions

Who doesn’t like a good fish taco?  Especially one that’s topped with grilled peppers and onions!

It took me a while to get on the fish taco bandwagon, but now I’m a happy advocate of it, and like about every fish taco I can sink my teeth into. 

The fish and veggies for these tacos are grilled instead of deep-fried, and served with trimmed-down toppings, without sacrificing flavor. The fish is spicy and the peppers are crisp-tender; near perfect and a simple easy dinner that is filling too.

Whenever, we have some warm weather; probably in June, at this rate, the fish and veggies will be cooked outside on the grill ~ I can hardly wait!

Cod Tacos with Grilled Peppers and Onions

Ingredients:

1 white onion, sliced

1 bell pepper, sliced

Cooking spray

1 pound cod

1 teaspoon paprika

1 teaspoon garlic powder

8 flour tortillas

Salt and seasoned pepper, to taste

Toppings:

Taco sauce

Jalapeno pepper slices

Shredded lettuce

Diced Tomatoes

Shredded 2% cheddar cheese

Lime wedges

Method:

Preheat stovetop grill to high heat.

Place onion and pepper slices on grill rack coated with cooking spray.

Grill for 10-12 minutes, turning occasionally, set aside.

Coat a large skillet with cooking spray and heat over medium-high heat.

Season fish with paprika, garlic powder, salt and pepper and place in skillet.

Cook for about 4-5 minutes on each side, until desired doneness.

Warm tortillas according to package directions.

Assemble tacos with fish, onions and peppers and your choice of toppings.

Squeeze lime juice over tacos or use limes for garnish.

ENJOY!

Crispy Cod Nuggets

It's another cold morning here:  -4 degrees! 

The scary thing is, it's becoming the "norm" and we're getting used to it!

On with the cod:

“Ultimate crispity ~ crunchity satisfaction!”

 Those are the words of Cooking Light that describe these nuggets to a tee. 

 

They’re fast and easy to make; however, what I really like is that the nuggets are baked, not pan-fried ~ they’re made without any fat.  If they don’t brown to your liking, slide them under the broiler for a short time. 

They’re crunchity delicious! 

Crispy Cod Nuggets 
Adapted 

Ingredients:

2 large egg whites, lightly beaten
1 cup Panko breadcrumbs
½ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned pepper
¼ teaspoon salt
4 (6-ounce) cod fillets
Cooking spray

Method:

Preheat oven to 400 degrees.
Slice cod into nugget shapes.
Place egg whites in a shallow dish.
Combine Panko and next 5 seasonings in a shallow dish.
Dip fish in egg whites, dredge in Panko mixture.
Place on baking sheet coated with non-stick cooking spray.
Bake for 10-15 minutes, until golden brown.
Serve with tartar sauce or salsa.

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Panko Breaded Cod

If you’ve never breaded any fish with Japanese panko bread crumbs, you must try it!

Panko bread crumbs are perfect in low-fat recipes as it gives food the crunch that comes from breading and frying fish in deep fat.  The panko crumbs have a light, flaky texture that’s a change from the traditional heavier bread crumbs. 

Cod is high in protein, calcium, potassium and vitamin B6, yet low in sodium, fat, and carbohydrates making it a great healthy food.  

Deep frying that cod filet turns it into a greasy piece of fish that is about as good for us as smoking.  There is nothing you can do to make fried foods healthy and that's why it's good to consider using panko bread crumbs.

In this recipe, swiping the cod through a mixture of garlic and onion powders, paprika, ground red pepper and lemon juice adds flavoring for the cod.  Then coating the filets with panko bread crumbs and baking the fish delivers a crispy texture.  

Covering the baking sheet with cooking spray eliminates the need for any oil and here’s the bonus:   you will not have a messy stove top from the splattering grease to clean up, nor the aroma of grease in your kitchen!  Cod is delicious but any whitefish would work just as well.

Panko Breaded Cod

Ingredients:

4 cod filets, 4-6 ounces each

¼ cup flour

2 teaspoons garlic powder

2 teaspoons onion powder

¼ teaspoon salt

¼ teaspoon pepper

1 cup Panko bread crumbs

1 tablespoon paprika

¼ teaspoon ground red pepper

1 egg

1 tablespoon lemon juice

Method:

With flour, combine garlic and onion powders and salt and pepper on a plate for dredging.

Mix together Panko, paprika and red pepper on another plate.

In a bowl, whisk the egg and lemon juice well.

Pat filets with a paper towel.

Dredge through the flour mixture.

Swipe through the egg mixture.

Coat with the Panko mixture.

Place cod on a baking sheet that has been coated with cooking spray.

Bake at 375 for 30 minutes, turning half way through baking.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 

Italian-Style Cod Fillets and a Foodie Blogroll Contest Winner!

I was surprised on June 14th to find an email from The Foodie BlogRoll saying that I was selected as that week’s winner for the “Mrs. Peacock’s Brittle” giveaway. Then, several days later, I received Mrs. Peacock’s Peanut Brittle in the mail. It is without doubt one of the best I have eaten. The peanuts are delicious ~ encased in a rich, buttery brittle for a great crunchy treat. It is a mouth watering temptation that I find hard to resist!!!

I enrolled with Foodie Blogroll.com shortly after I started blogging. It’s a great site with a huge collection of incredible food blogs by interesting people who are like me with their love of food, cooking and recipes.  I highly recommend that you visit and join this site; while you’re there, enter the contests for a chance to win a great prize!

Thanks again, Foodie Blogroll! 

Now for today’s recipe ~

The local grocery store had cod on sale the other day so I knew immediately what dinner would be that night.  It is a mild flavored fish that is available all year.  Cod is in the monkfish and halibut family, being a deep sea fish of the Arctic waters.

Cod is a tasty fish; it’s so tender, sweet and flaky.  In this recipe, it cooks up in a delicious tomato and mushroom sauce.  This is one of the simplest ways to prepare cod and yet it is full of flavor.  It’s an excellent source of Omega-3’s and is delicious served with salad and brown rice!

Here’s the recipe:

Italian-Style Cod Fillets

Ingredients:

1-1/2 pounds cod fish fillets

2 tablespoons olive oil

8 ounces mushrooms, sliced

½ small onion, diced

2 cans diced tomatoes with basil, garlic and oregano

Salt and pepper

Freshly grated parmesan cheese

Method:

In a large skillet, heat oil.

Add onions and cook for 1 minute.

Add mushrooms and cook on medium-high heat until slightly golden.

Place tomatoes in the mushroom mixture and combine well.

Remove half of the tomato/mushroom mixture to a small bowl.  Set aside.

Place cod fillets on top of the tomatoes in the skillet.

Place remaining tomato mixture over the fish fillets.

Season with salt and pepper.

Bring to a boil, lower heat and simmer until fillets flake easily with a fork.

Sprinkle with parmesan cheese.

Serves 3-4

ENJOY!!!