Cod

Mickey

Looked up on forum and nothing on cod.
Picked up at Costco and want to egg tonight.
Thoughs

Little Steven

Mickey,

Cod is pretty firm and will stand up to direct grilling, specially if it has skin.

Steve

Mickey

Thanks, no skin...

Little Steven

They will still hold together if you just oil the grid and wait til they come off easily to flip. You can do cod any other way too but it doesn't really have a strong enough flavour to stand up to planking IMHO.

Steve

AZRP

I like to blacken it in a cast iron pan. -RP

AZRP

I like to blacken it in a cast iron pan. -RP

fishlessman

i like it cooked with tomatoes, beli has a recipe called something like velacruizana or something but im not finding it, spicey but nice, made some great subs with it

Weekend Warrior

I made this http://www.foodnetwork.com/recipes/emeril-lagasse/oven-baked-crabmeat-stuffed-sole-with-meuniere-sauce-recipe/index.html with fresh Alaskan cod fillets last Friday with some variations.(I had 2# of cod so I almost doubled some of the quantities and I baked it all in one roll tied with several pieces of butcher's twine) It was about 3 1/2 lbs. pre-cooked weight. It was very good. A nice lenten meal.

ETA: Tomorrow night will be "Dwell in Hell" lobsters. :laugh:

Unknown

I tried Cod using Paula's recipe for "Grouper Fromage". Did it under the broiler and it was fantastic!!

Little Steven

Mark,

Was that sablefish or black cod? Pretty pricy stuff eh?

Steve

Weekend Warrior

I honestly don't know exactly what kind of fish it was. My understanding of the definition of cod is that it could be any number of different white fishes. It wasn't really that pricey. Like $8.99/lb., but 2 lbs. of that, a $10.00 can of crabmeat and the other ingredients and side dishes and it ended up being kinda a pricey meal for us for a Friday night meal at home.

fishlessman

cod is usually cod fish now scrod could be cod, pollock haddock

Little Steven

fishlessman,

The sablefish/alaskan black cod or BC black cod is a little differrent it sells for near $20 bucks a pound around here. Worth every penny though.

Steve

fishlessman

just saw that :laugh: im sticking with catching my own cheap codfish

reelgem

I would grill it as Little Steven said above and serve it with a tequilla cream sacue. The recipe is from Kenny Baker "Hatch" and it's fantastic.

Tequila Cream Sauce
One cup tequila and 2-3 shallots, 10 -or so green peppercorns if you can find them. Simmer to reduce this by half. Add 2/3 cup heavy cream and reduce til mixture is thick enough to coat the back of a spoon. At this point you can strain the sauce if you like. Finish with a couple tbsp's butter, salt and white pepper to taste.

reelgem

Mickey, I would grill it as Little Steven said above and serve it with a tequilla cream sacue. The recipe is from Kenny Baker "Hatch" and it's fantastic.

Tequila Cream Sauce
One cup tequila and 2-3 shallots, 10 -or so green peppercorns if you can find them. Simmer to reduce this by half. Add 2/3 cup heavy cream and reduce til mixture is thick enough to coat the back of a spoon. At this point you can strain the sauce if you like. Finish with a couple tbsp's of butter, then salt and white pepper to taste.

Mickey

Friend sent a note and I ended up putting it in a foil boat with canned crushed tomatoes, onions, peppers on at 400 indirect and WOW...
My new best friend "MY DOCTOR" would have a fit with the very good looking idea that Little Steven sent (thanks for sending).

emilluca

Fish Tacos WOW

emilluca

I watch Rick Bayliss on PBS "Mexico one plate at a time" and I guess salt cod tacos are a big hit.