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1 tablespoon oil
2 carrots, chopped
1 onion, chopped
1/2 cup mushroom, chopped
6 cups water
1 teaspoon salt
2 pounds cod
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
1/4 cup milk
Heat oil in a heavy kettle, add chopped carrots, chopped onion, and chopped
mushrooms. Cook over medium heat for 2 minutes. Add water, salt, and any scraps
from the cod; reserving the filets. Simmer very slowly for 2 hours, skimming
often. Strain the fish stock and season with salt and pepper. Blend together
cornstarch and milk, stir into the sauce, return to the saucepan and cook gently
until thickened. Meanwhile, broil the cod filets 4" from the heat for about
4 minutes, then turn and continue broiling for 8-10 minutes, or until fish flakes
with a fork. Serve with the sauce. Serving Size: 4
Top
2 pounds cod, diced
2 tablespoons lemon juice
1 cup clam juice
1 cup water
6 potatoes, sliced
4 onions, peeled and sliced
4 carrots, sliced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas, thawed
1 cup canned corn, drained
1/2 cup 2% milk
1 teaspoon curry powder
1/4 pound bacon, cooked and crumbled
Sprinkle cod with lemon juice. Cover and refrigerate for several hours. In a
stockpot, combine clam juice, water, potatoes, onions, carrots, bay leaf, salt
and pepper. Cover and simmer for 45 minutes. Stir in fish, peas, corn, milk
and curry. Cover and simmer an additional 10 minutes. Remove bay leaf and sprinkle
with bacon before serving.
Serving Size: 8
Top
1/4 cup olive oil
2 garlic cloves, crushed
4 cups water
1/2 cup white wine
1 package dry onion soup mix
1 tablespoon parsley, chopped
1 teaspoon thyme
14 1/2 ounces whole tomatoes, chopped
1 1/2 pounds lobster tails
1 pound cod
6 whole clams
6 whole mussels
In large saucepan heat olive oil over medium heat and cook crushed garlic cloves
until golden. Add water, white wine, dry onion soup mix, chopped parsley, and
thyme. Blend thoroughly. Stir in chopped whole tomatoes. Bring mixture to a
boil. Reduce heat; simmer covered for 15 minutes. To the saucepan mixture add
lobster tails and cut-up cod; simmer for 10 minutes. Add whole clams and whole
mussels and simmer an additional 5 minutes, or until the mussels open. Discard
any unopened shells. Serve. Serving Size: 5
Top
1/2 cup Italian dressing
1 green bell pepper, sliced
1 onion, sliced
1 pound cod
1 tomato, chopped
In a large skillet, heat Italian salad dressing and cook sliced green bell pepper
and thinly sliced onion over medium heat, stirring occasionally, for 5 minutes
or until tender. Add cod and chopped tomato, then simmer covered for 10 minutes,
or until the fish flakes easily. Serving Size: 4
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Fragrant Ginger Soup with Fish
6 cups chicken broth
2 inches gingerroot, peeled and quartered
2 ounces rice stick noodles, broken into 2-inch pieces
12 ounces sole, cod, halibut or other white fish, cut into chunks
1 cucumber, peeled seeded and thinly sliced
1/4 teaspoon sugar
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine chicken broth and ginger in a medium saucepan. Bring to a boil and gently
simmer for 10 minutes. Stir in rice stick noodles, return to boil and simmer
for 2 minutes. Stir in fish, cucumber and sugar and simmer 3 to 5 minutes, or
until fish is done. Stir in water mixed with cornstarch and cook, stirring constantly,
until soup is slightly thickened. Season with salt and pepper. Serve immediately
(discard ginger pieces, if desired). Serving Size: 4
Top
2 cups dry white wine
2 cloves garlic, crushed
2 chopped trimmed green onions
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod
In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns;
add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes
or until done. Remove from stove; serve hot. Serving Size: 3
Top
4 pounds cod
3 onions, sliced and divided
5 carrots, sliced
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
4 eggs
3 tablespoons matzo meal
3/4 teaspoon white pepper
1 teaspoon sugar
Grind cod and place in a large kettle. Add 2 sliced onions and sliced carrots.
Cover with water and season with 1/2 teaspoon salt and pepper; bring to a boil.
Meanwhile, in a blender, combine 1 sliced onion, eggs, matzo meal, 1 teaspoon
salt, white pepper, and sugar. Blend for 2 minutes. Drain the fish mixture,
reserving the liquid, and add to the egg mixture. Beat with an electric mixture
at low speed for 5 minutes. Form into 1" balls. Bring the reserved fish
liquid to a boil, skim the surface, and carefully add the fish balls. Lower
the heat, cover, and simmer gently for 2 hours. Cool for 15 minutes then remove
the fish balls to a serving platter. Serving Size: 8
Top
1 pound cod
2 tablespoons butter or margarine
1/4 cup lemon juice
1 tablespoon parsley
1 teaspoon dillweed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
1 onion, thinly sliced
Preheat barbecue grill. On 2 large buttered squares of aluminum foil, evenly
divide cod into two portions. In a small saucepan, melt butter, add lemon juice,
parsley, dill weed, salt, and pepper. Pour equal amounts over the fish. Sprinkle
fish with paprika and top with sliced onion. Wrap the foil securely around the
fish, leaving a small space for the fish to expand. Grill for 5-7 minutes on
each side. Serving Size: 2
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Grilled Rockfish with Tomato Relish
1 cup olive oil, divided
2 cloves garlic, crushed
1 teaspoon dried thyme
3/4 teaspoon salt, divided
3/8 teaspoon ground black pepper, divided
2 1/2 pounds whole rockfish*, cleaned and gutted
1 red onion, peeled and diced
1 tomato, diced
2 tablespoons vinegar
Mix together half oil, garlic, thyme, two-thirds salt and two-thirds pepper; rub mixture onto inside and outside of fish. Marinate for 1 hour. In a medium bowl, mix together onion, tomato, remaining olive oil, vinegar, salt and pepper; set aside. Place fish on a hot grill. Cook 5 to 8 minutes on each side, basting frequently with marinade. Serve with tomato/onion mixture.
* Rockfish, also called Pacific ( Red) snapper, is sold whole
in large grocery stores and seafood markets. If rockfish is not available, substitute
trout or other firm-fleshed white fish that is sold whole. Serving Size: 6
Top
4 medium carrots, sliced
1 large onion, sliced
1 stalk celery, sliced
1 pound small red potatoes, quartered
1 jar (8-oz.) clam juice
2 cans (6.5-oz) baby clams
2 envelopes (1.625-oz.) vegetable soup mix
10 1/2 pounds cod fillet, cut into 1 1/2-inch pieces
1 can (14.5-oz) Italian diced tomatoes
Sauté carrots, onion and celery until slightly browned in a little oil.
Add next 4 ingredients along with 2 cups of water; bring to a boil, reduce temperature
and simmer for 10 minutes. Add cod pieces and tomatoes at end of simmering period
and cook for an additional 10 minutes. Serving Size: 4
Top
2 tablespoons extra virgin olive oil
3 tablespoons dry bread crumbs
1 1/2 teaspoons crushed dried basil
1 teaspoon onion powder
1 teaspoon steak seasoning
2 (6-oz.) cod fillets
Preheat oven to 350°F. Pour olive oil into a baking dish just large enough
to hold fish in a single layer. Add bread crumbs, basil, onion powder and steak
seasoning to dish and mix until evenly combined. Dredge fillets in spice mixture
and lay skin-side down in dish. Bake for 15 minutes, or until fish flakes easily
with a fork. Serve with lemon wedges on the side, if desired. Serving Size:
2
Top
1/4 cup peanut oil
1 garlic clove, crushed
1 1/2 pounds cod
4 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry
1/4 cup parsley, chopped
Heat peanut oil in a skillet and cook crushed garlic clove over medium heat.
Add cod. In a small bowl, combine lemon juice, salt, pepper, curry powder, and
chopped parsley; pour over the fish. Cover; reduce the heat. Poach gently until
the fish flakes easily. Remove to a serving platter and chill for 30 minutes.
Serving Size: 6
Top
1 cup shrimp
1 cup crab
1 cup cod, chopped
2 cups soft bread crumbs
1/2 pound cheddar cheese, grated
3 eggs
1 1/2 cups milk
1 can cream of celery soup
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
In a medium bowl mix together peeled, cooked shrimp, cooked crab, and cooked,
chopped cod. Layer 1 cup soft bread crumbs, grated cheddar cheese, and the seafood
mixture in a buttered baking dish. In a small bowl beat eggs and add milk, cream
of celery soup, Italian seasoning, salt, and pepper; mix well. Pour over the
seafood mixture. Top with remaining soft bread crumbs and the cheddar cheese.
Bake in a 325 degree oven for one hour, or until lightly browned. Serving Size:
4
Top
3 cups water
28 ounces spaghetti sauce
1/2 cup onion, chopped
1 garlic clove, crushed
2 tablespoons dried parsley
2 1/2 teaspoons salt
1 tablespoon lemon juice
1/4 teaspoon curry
1/8 teaspoon pepper
1 pound cod, diced
12 ounces shrimp
1/2 pound crab
In a microwave-safe dish, heat water to boiling, about 10 to 12 minutes. Add
spaghetti sauce, chopped onion, crushed garlic clove, dried parsley, salt, lemon
juice, curry, and pepper. Place on top diced cod, cleaned shrimp, and crab.
Cover and microwave for 8 to 10 minutes. Serving Size: 6
Top
Moroccan Baked Rockfish with Red Peppers
5 pounds rockfish
1 cup cilantro, chopped
8 garlic cloves, crushed
4 tomatoes, sliced
1 green bell pepper, sliced
3 lemons, sliced
1/2 teaspoon saffron
1/2 cup boiling water
1/2 cup oil
Place a rockfish in a baking dish. Stuff with chopped cilantro, crushed garlic
cloves, sliced tomatoes, sliced green bell pepper, and 3 sliced lemons. Dissolve
saffron in boiling water. Sprinkle over the fish with oil. Bake, uncovered,
at 350 degrees or until the fish is done, about 30 minutes. Serving Size: 10
Top
1 1/2 teaspoons butter or margarine
3/4 cup chopped onion
1 clove garlic, crushed
1 1/2 cups water
1/2 cup 2% milk
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 teaspoon crushed dried thyme
1/8 teaspoon ground black pepper
1 pound cod fillets, chopped
In a heavy stockpot over medium heat melt butter. Add onion and garlic; sauté
2 to 3 minutes to soften. Stir in water, milk, parsley, bay leaf, thyme and
pepper; mix well. Add cod. Reduce heat and simmer for 45 minutes or until cod
is thoroughly cooked and tender. Serving Size: 4
Top
1 1/2 tablespoons oil
1 pound cod fillets, 1/2 to 1-inch thick
1/3 cup CARNATION Instant Nonfat Dry Milk
1/2 cup fine dry bread crumbs
Preheat the oven to 550°F. Rub a 15x10x2-inch baking dish with a drizzle
of oil. Rinse the fish and pat dry. Remove any bones, using tweezers or pliers,
if necessary. Cut the fillets into 1x3-inch fingers. Place the milk and bread
crumbs in separate shallow bowls. Dip each piece of fish in milk, then roll
in the bread crumbs. Arrange in the baking dish, leaving an inch between them.
With a pastry brush, dab the remaining oil evenly onto the fish sticks. Place
the dish in the upper third of the oven and bake 12 to 15 minutes. They are
done when the fish flakes easily with a fork and the crumbs are golden brown.
Serve hot. Serving Size: 4
Top
Oven-Roasted Cod With Sweet Peppers and Tomatoes
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
2 cloves garlic, peeled and minced
1 can (14.5-oz.) stewed tomatoes
4 (4-6-oz.) cod fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 green bell pepper, seeded and julienned
Preheat oven to 425°F. Heat 1 tablespoon oil in a medium skillet over medium-high
heat. Add onion and sauté for 3 minutes. Add garlic and sauté
for 1 more minute. Add tomatoes to skillet and bring to a boil. Reduce heat
and simmer for 10 to 12 minutes, or until liquid has evaporated and sauce becomes
chunky. Coarsely chop tomatoes with the flat edge of a spatula. Brush remaining
teaspoon oil over the bottom of a shallow baking dish just large enough to hold
cod in a single layer. Place cod in dish, season with salt and pepper and top
with green pepper strips. Spoon tomato sauce over the top and bake for 12 to
15 minutes or until fish flakes easily with a fork. Serve immediately. Serving
Size: 4
Top
1 cup water
1 cup potato, diced
3 strips of bacon, chopped
1 onion, chopped
1/2 pound cod, chopped
1 cup half and half
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley, chopped
In a kettle bring water to a boil and add diced potatoes. Cover and cook for
10 minutes. Meanwhile, in a skillet fry chopped bacon until transparent; add
chopped onion, and cook until the onion is soft and the bacon is lightly browned.
To the kettle, add the bacon mixture along with chopped cod. Simmer for 10 minutes,
or until the potatoes are tender. Stir in half and half, salt, and pepper; simmer
for 5 minutes. Sprinkle with chopped parsley. Serving Size: 2
Top
11/4 pound fresh or frozen cod fillets
1 tin (10 oz) cream of celery soup
1/4 cup milk
1/2 tsp mace
2 tbsp chopped green onion tops
4 slices cooked crisp bacon, crumbled
Grated cheddar cheese to suit
Thaw cod fillets if frozen. Cut into serving-size portions. Place
in single layer in bottom of buttered casserole dish. Blend soup, milk, mace,
green onion tops, and bacon. Pour over fish. Sprinkle cheese on tip to taste.
Bake at 350 for 25-30 minutes, or until fish flakes easily with a fork. Serves
4.
Top
1 1/2 pounds red snapper
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup lime juice
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano leaves or 1 teaspoon dried
3/4 teaspoon garlic, crushed
1 1/2 pounds tomatoes, sliced
Preheat oven to 400°F.
Season red snapper filets on both sides with salt and pepper. In a 13x9x2-inch
baking dish, place the filets in a single layer skin side down.
In a small bowl, combine lime juice, parsley, olive oil, oregano and garlic;
pour over the fish. Turn the fish skin side up; arrange tomatoes on top.
Bake 12 to 15 minutes or until fish flakes easily with a fork. Serve immediately.
Makes 4 servings.
Top
Roasted Yellowtail Snapper and Potatoes
2 1/2 pounds baking potatoes, peeled and cut in 1/2-inch slices
1 (3-lb.) yellowtail snapper, butterflied
1 teaspoon salt
3 tomatoes, chopped
1 cup imported black olives, pitted
1/4 cup olive oil
1/4 cup dry sherry
4 cloves garlic, peeled and sliced
1 teaspoon crushed dried oregano
2 tablespoons chopped fresh parsley
Preheat oven to 450°F. Place potatoes in a saucepan and cover with water.
Bring to a boil and cook until just tender, about 12 minutes; drain. Meanwhile,
make 3 evenly spaced, 4-inch long slits on each side of fish. Sprinkle flesh
with salt and place in deep-sided baking dish. Place potatoes, tomatoes, olives,
olive oil, sherry, garlic and oregano in a large bowl; mix well. Place in baking
dish around fish. Bake until fish flakes easily about 30 minutes. Remove dish
from oven and serve fish whole at table, or transfer fish and vegetables to
individual serving plates. Garnish with parsley and serve.
Serving Size: 4
Top
2 tablespoons oil
8 ounces cod
1 tablespoon oil
1 tablespoon ketchup
1 tablespoon Worcestershire Sauce
1 teaspoon lemon juice
1/8 teaspoon pepper
1/8 teaspoon parsley, chopped
Place cod in a single layer in a greased 9' baking pan. In a bowl, combine oil,
ketchup, Worcestershire sauce, lemon juice, pepper, and chopped parsley; pour
over the fish. Bake at 350 degrees for 20 to 25 minutes, or until the fish flakes
easily. Serving Size: 2
Top
1/4 pound beet
1 tablespoon butter
1 pound cod
1/2 cup hot water
4 eggs, hard-cooked, sliced
2 dill pickles
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Capers, chopped
In a medium saucepan over medium heat, cook beets, covered, in boiling salted
water for 40-50 minutes or until tender, drain, cool, slip off the skins, and
slice. In a large skillet over medium heat, melt butter, add cod and pour hot
water on top. Bring to a boil, cover, reduce the heat, and simmer gently for
10 minutes. Drain the fish, cool, and dice. Set aside. In a medium bowl gently
mix the diced fish with slice hard-boiled eggs and sliced dill pickles, and
chopped capers. In another bowl stir together mayonnaise, sour cream, lemon
juice, prepared brown mustard, salt, and white pepper. Spoon the sauce over
the fish and chill for 30 minutes. Garnish with the sliced beets. Serving Size:
4
Top
2 tablespoons extra-virgin oil
4 garlic cloves, sliced paper-thin
Salt and pepper
4 (6-ounce) fillets red snapper
1 large round tomato, chopped
1 red onion, sliced in thin rounds
1/4 jalapeno, seeded, minced
2 tablespoons tequila
2 limes, juiced
1/4 cup picked cilantro leaves
4 (8-inch square) pieces parchment paper
Butcher's twine, for securing
Preheat oven to 325*F (160*C).
Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the
garlic, shaking the pan constantly. When the garlic begins to turn a golden
color, remove instantly from the heat. Pour the garlic and oil into another
container to stop the cooking process. Set aside. Place an 8-inch square piece
of parchment paper on a flat surface, in a diamond pattern. Salt and pepper
the snapper and place in the lower third of the paper. Top the fish with 1/2
tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno.
Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro.
Season again. Fold the paper over the fish and fold the edges over, forming
an envelope. Making sure there are no openings. Repeat with the rest of the
ingredients to create 4 packages.
Tie the package with butcher's twine, and bake for 15 minutes.
Makes 4 servings.
Top
1 lb Salt Cod
1/4 c Onion; Chopped, 1 sm.
1 Clove Garlic; Minced
1/4 c Vegetable Oil
8 oz Tomatoes; Cut Up, (or 1 can)
2 tb Pimentos; Chopped
1 dash Pepper
2 tb Sherry; Dry
1/4 c Pimento Stuffed Olives (pimento-stuffed olives should be sliced. )
Rinse the excess salt from the cod, then soak cod overnight in
cold water, changing several times. Drain and cut into serving size pieces.
Cook the onion and garlic in oil until the onion is tender but not brown. Add
the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes,
pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through. Garnish with the sliced olives. Makes 4 servings.
Top
1/4 cup olive oil
1 onion, chopped
1/2 cup almonds
1/2 cup white cooking wine
4 cloves garlic, peeled
1 tablespoon chopped fresh parsley
1 teaspoon pimiento
1 1/2 cups green olives, divided
1 pound tomatoes, cored and quartered
2 cans 6.5-oz. clams, undrained
1 can 6-oz. crabmeat, drained
1/2 pound shrimp, shelled and deveined
1/2 pound scallops, well-rinsed
1 pound cod, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper, or to taste
Combine olive oil and chopped onion in a microwaveable dish that has a lid.
Microwave for 3 to 4 minutes on HIGH. In a blender or food processor,
combine almonds, white wine, garlic cloves, parsley, pimiento, and about 1/3
of the olives. Process until smooth. Add to the onion mixture, then add tomatoes,
cover and microwave on HIGH for 6 minutes or until boiling. Slice remaining
olives and add to the onion mixture with clams (undrained), crab, shrimp, scallops,
cod, salt and pepper. Cover and microwave on HIGH for 10 minutes or until
the seafood is done. Serving Size: 6
Top
4 6-ounce red snapper fillets
1 ½ teaspoons fresh lemon juice
1 Tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 Tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon cayenne pepper
Fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese
1/8 teaspoon favorite hot pepper sauce (such as Tabasco)
Prepared cooked rice to serve on the side.
Preheat oven to 350’F. Sprinkle the fillets with lemon juice. Heat oil in a skillet over med-low heat. Stir in the bell peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish. Spoon tomatoes over
the fish. Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until
fish is opaque, about 8 minutes. Serve immediately with rice. Makes 4 servings
Top
2 pounds cod
1 ounce ginger root
5 green onions, sliced
1 tablespoon soy sauce
5 tablespoons sherry
2 teaspoons peanut oil
Rinse cod in cold water and pat dry. Place in a steamer dish. Peel ginger root
and slice into julienne strips. Sprinkle the ginger over the fish with sliced
green onions. Combine soy sauce, sherry, and peanut oil; pour over the fish.
Marinate for 10 minutes. Add water to the steamer and bring to a boil. Cover
tightly and steam for 10 to 15 minutes, or until the fish flakes easily. Do
not overcook. Serving Size: 8
Top
Steamed Pungent Cod With Cabbage
1 1/2 cups water
1 tablespoon sugar
1/4 cup pickle juice
1/2 tablespoon soy sauce
1 tablespoon vinegar
1/2 cup dill pickle, diced
1 tablespoon cornstarch
3/4 pound cod
1 cabbage, sliced
1/2 tablespoon ginger root, grated
1 teaspoon sesame oil
2 green onions, chopped
In a saucepan, heat water and sugar stirring until the sugar is dissolved. Add
pickle juice, soy sauce, vinegar, and diced dill pickles. Bring to a boil, stirring
constantly. Stir together cornstarch and some of the liquid from the saucepan
then return to the saucepan slowly. Remove from the heat and set aside. Slice
cod across the grain about 1/2' thick, keeping the slices in position. Insert
slices from cabbage between the fish slices and holding together lift into a
baking dish, Sprinkle with grated ginger root and sesame oil. Place the baking
dish in a steamer or larger dish, cover, and steam for about 10 minutes, or
until the cod turns milky white. Heat the sauce and pour over the fish. Garnish
with chopped green onions. Serving Size: 4
Top
12 ounces dry stuffing mix
1 cup canned corn, drained
1/2 cup golden raisins
1/2 cup chopped walnuts
1/2 cup white wine
2 tablespoons rum
2 pounds whole rockfish*, cleaned and gutted
2 onion, peeled and sliced
2 orange, sliced
Combine stuffing mix, corn, raisins, walnuts, wine and rum in a bowl; mix well. Let stand for 1 hour. Rinse fish and pat dry; place on a large sheet of aluminum foil. Spoon stuffing into cavity of fish. Layer half the onion and orange over stuffing; close fish and secure with skewers. Arrange remaining onion and orange over fish. Seal aluminum foil and make a slit to vent. Heat grill. Cook fish over hot coals for 45 minutes or until fish flakes easily with a fork. Serve hot.
* Buy rockfish in a large grocery store or seafood market. If
not available, substitute trout or other firm-fleshed fish that is sold whole.
Serving Size: 8
Top
2 onions, sliced
2 tablespoons butter
2 tablespoons olive oil
2 pounds cod, diced
1/4 cup butter
1/4 cup flour
1 teaspoon salt, divided
1/8 teaspoon pepper
1 cup chicken broth
1 cup milk
2 tablespoons brown mustard
2 pounds potatoes, sliced
2 eggs, sliced
1/4 cup parsley, chopped
1/2 teaspoon lemon pepper
Preheat oven to 350 degrees. Cook and stir thinly sliced onions in 2 tablespoons
butter and olive oil in a skillet until tender. Stir in diced cod. Cook, uncovered,
over low heat for 30 minutes. In a saucepan, combine 1/4 cup butter, flour,
1/2 teaspoon salt, and pepper. Heat until the mixture is smooth and bubbly,
about 2 minutes. Stir in chicken broth, milk, and ketchup. Heat to boiling,
stirring constantly for 1 minute. Remove from the heat. Layer half each of the
cod, the onions, sliced potatoes, sliced hard-boiled eggs and the broth mixture
in an ungreased baking dish. Sprinkle each half with part of the chopped parsley,
1/2 teaspoon salt, and lemon pepper. Repeat the layers. Bake uncovered until
light brown and bubbly, about 45 minutes. Serving Size: 8
Top
4 ounces cod
1/2 cup tofu, crumbled
1/4 cup wheat germ
1/2 cup frozen mixed vegetables
1 egg
1/4 cup dry bread crumbs
1 cup oil
1 cup Salsa - Thick & Chunky (Medium)
Preheat oven to 350 degrees.
Bake cod until tender and easily flakes, or you may use any leftover seafood.
Combine the cod, drained crumbled tofu, wheat germ, frozen mixed vegetables,
and egg. Stir in dry bread crumbs and mix well. Form into patties and fry in
oil in a skillet over medium heat until browned on both sides. Serve with salsa.
Serving Size: 4
Top
1 can 14.5-oz. diced or ready-cut tomatoes
2 1/2 tablespoons lemon juice
2 teaspoons garlic salt
2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 1/2 pounds cod fillets
2 tablespoons pine nuts, toasted
Heat oven to 425°F. In a 13x9x2-inch baking dish, combine tomatoes, lemon
juice, garlic salt, olive oil and pepper; mix well. Top with fish fillets in
a single layer; spoon some tomato mixture over fish. Bake 15 minutes or until
sauce is bubbling and fish flakes easily with a fork. Garnish with pine nuts.
Serving Size: 4
Top
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