Search the Community
Showing results for tags 'cod'.
Found 4 results
Hi all, I just concluded another successful fish boil at my house yesterday and thought I'd share how it's done. Here is a video link to it: http://youtu.be/6t1TjWgGCGw The ingredients: whitefish (cod is my favorite) small red potatoes small sweet onions salt butter lemon wedges Directions: Boil a pot of water. add lots of salt. add potatoes for 15 minutes. add onions for 10 minutes. add fish for 10 minutes. drain. grab a plate and load with fish, onions, and potatoes. Pour melted butter all over it. Squeeze lemon juice on top of fish. Eat.
Pan Seared Cod with a Mushroom Fish Velouté Enhanced with White Wine Wild caught cod was on sale at the market and I decided to take this meal uptown and someplace special. The cod was seasoned and pan seared. As a sauce for the fish, I prepared a fish velouté with a white wine addition plus chopped sautéed mushrooms enhanced with egg yolk and whole milk (in place of cream) --- effectively a Sauce Normade with a wine component. It was served with “stewed” eggplant and some potato salad Mrs. Smokehowze had prepared. The Sauce The Fish Velouté was 2 oz of butter, 2 oz of flour and a quart of quality seafood stock. Use the butter and flour to prepare a light blond roux. Slowly add fish stock and cook at low simmer to reduce for about 30 minutes whisking often to develop as smooth sauce. I added a teaspoon of HonDashi granules to further perk up the fish flavor element in the veloute. Season simply with a pinch of salt and a generous measure of ground white pepper. Next I added about ½ cup of a white wine (I used a sauvignon blanc as it was handy and already opened) and cooked for 10 minutes at low simmer to reduce and blend/develop flavors. 16 oz of mushroom were diced and sautéed in a small amount of butter until almost all the liquid was removed from the mushrooms. The pan was deglazed with some white wine and the mushrooms and pan jus was added to the velouté. ½ cup of whole milk and 3 egg yolks were whisked and allowed to come to room temperature. The egg mixture was tempered by slowly adding several ladles of the velouté to the eggs and whisking to warm the egg mixture and avoid curdling the eggs. The tempered mix was then slowly folded into the velouté and brought back to heat with a gentle simmer and allowed to develop flavors and thicken for about 5-10 minutes –whisking occasionally to fully incorporate. This rich “Normande sauce” variant had an amazing flavor and it was difficult to stop going back for “tastings”. For a garnish for the fish and sauce, I sliced several mushrooms and quickly browned them in a minimal amount of olive oil. Stewed Eggplant Two eggplants (one large and one medium) were peeled and diced. I sweated the Cajun trinity along with some chopped mushrooms, green onion, minced garlic and chopped parsley, dried thyme, some Emeril’s Essence, salt and black pepper, splashes of Worcestershire, a few dashes of Tabasco and a pinch of sugar. Then add the eggplant and cook for 30-40 minutes on medium low heat covered until the eggplant is tender. Stir as needed to keep from sticking and burning. The approach here is a flavorful dish that is not highly seasoned to avoid overpowering the fish course. BTW..I often make the same stewed eggplant in a much more seasoned version adding chopped tomatoes and shrimp or seasoned sausage for a heavier side dish. The Fish The cod was rinsed and patted dry and seasoned with Emeril’s Essence . I chose to pan sear the fish as I I wanted some flavor on the fish (as opposed to just poaching it) to build a layer of flavors with the fish and the sauce. Pan sear in a well heated but not smoking skillet the cod in a swirl of olive oil - cooking the fish to the just flaking stage turning once. Do not overcook the fish. You do however want a nice high heat seared effect on the fish with a good toasting of the seasoning on the fish to bring out the flavors in the Essence. The Potato Salad The interesting thing on the potato salad was the dressing. It was half Greek Yoghurt and half mayonnaise along with Dijon mustard. After coating the potatoes and gently mixing cider vinegar was also added to taste. Quite a nice potato salad created by Mrs. Smokehowze. Not as heavy as the typical all mayo version and less calories, too. Plating As the stewed eggplant should have a good moisture component when properly prepared, it was served in its own dish. The seared fish filets were arranged and generously coated with the fish/wine/mushroom (aka wine Normande) sauce and then garnished with the toasted mushroom slices and chopped parsley. Add the potato salad and some sliced cucumbers that were tossed with cider vinegar and you have a meal. Like I said, an “uptown meal”. The stars in this cook were definitely the fish and the sauce. It was an outstanding combination and well worth the effort. The layering of flavors of the seasoned fish and the rich sauce was quite complementary and made you just want to go back for seconds and definitely reach for additional spoonfuls of sauce during the meal. Be sure to have extra sauce available to satisfy the craving. Enjoy!
Hi Gurus, I just wanted to show you an interesting meal form the other night. Wild Cod was rubbed with olive oil and dusted with Kamado Joe Vegetable and cooked to an IT of 140 F. All of the chicken thighs were dusted with Meatchurch Honey Hog. One of the thighs was also dusted with Oakridge Ghost Pepper rub, hey, I like spicy! The chicken was cooked at 300 for 45 minutes. A special thank you goes out to my friend Ricardo for turning me onto the Rubs.
Grilled Cod with Avocado Oil Basting Sauce and a Chia Seed Coating Well as some have noted, I need to change up the diet a bit. I have been experimenting with a variety of the more natural oils and foods that have evidence of being very good for you and also have good flavor to eat/cook with. The latest acquisition today was avocado oil and chia seeds. Hey … what do you know, chia seeds taste good just like they are! Reminds me of a cross between sesame and poppy seeds. The new Sprouts market here had wild caught cod on sale so that became the basis of this meal idea. The cod was rinsed and patted dry. The basting sauce for the cod was avocado oil. Took some finely chopped green onions (white and greens), some chopped parsley, dried thyme and coarse grind black pepper and gently warmed it in the avocado oil until the mixture has come together and the flavors were infused. After removing from the heat some fresh lemon juice to taste was added. Let the oil mixture rest and cool. I did enough oil mixture to coat the cod fish on both sides. I went heavy on the additions to the oil as I wanted the flavors to come forward. When it was time to grill, I put the fish in a grill basket and basted the fish on both sides, sprinkled a bit more black pepper and then using a suitable shaker gave the fish a light coating of the black chia seeds on both sides. Two additional pieces of fish were larger and thicker and since the grill basket was full they went on the grill grate directly. Trying to also reduce salt so the fish got just a dusting. The cod was grilled direct for a total of 8 minutes. Do not covercook. Consider the thickness of the fish. In the cook basket I overlaid the thinner parts. In this cook, unfortunately the direct heat had dropped off on me into the start of cook and it was only around 350 and being such a shirt cook it was not possible to quickly get it back--- I would recommend 400-425 to get a cook that would give a bit more toasting to the seeds to bring out their flavor character (the bits that did toast were much better) and grill the fish with perhaps a slightly shorter cook time. Every cook is a learning experience and this one I had never done before as I was basically inventing it as I went along. However, one does not want go too hot and burn the seeds. I added no smoking wood and the charcoal itself gave just the right grilled flavor kiss to the fish. The salad was a Middle Eastern cucumber, tomato, and onion salad (perfect on a hot summer day) set out as do it yourself style with the usual parsley, mint, lemon juice and olive oil. The meal was rounded out with some of the greek yogurt based potato salad as a left over. All-in-all a good meal. Flavors were good and all the family liked it. While cod is a good fish for grilling it was probably not the best fish to do this particular grill cook in this manner due to the way it easily flakes apart when cooked just enough. And as a mild fish I did not want to overpower the flavor with an excessive seasoning level. I would do this again (grilled) with a different more solid fleshed fish and try for a bit more toasting/mild char on the fish. And with a different fish I would also spice up the flavor profile. My son and I were further critiquing the cook method and we think that alternately cooking this (with cod or a different fish) on a cast iron flat in the Kamaodo might be the preferred way as the chia seeds would toast and the fish might brown better with the avocado oil contributing a bit of a pan fry effect. I bet the pan sauce created would be really good too. Just wanted to share this cooking idea with you (even if it was not precisely the outcome I was looking for). Hope it gives you some new avenues for your cooking! 1-Grilled Cod with Chia Seeds 2-The Avocado Oil Basting and Seasoning Mixture Gently Heating 3-Basting the Fish with the Avocado Oil Seasoning Mixture and Adding the Chia Seeds 4-Fish on Big Joe – Almost Done 5- Middle East Salad Fixins – Everybody Gets to Build Their Own