Cod Poached in Spicy Tomato Broth
Recipe adapted from MyRecipes.com. Serves 4. This recipe is as easy as it is delicious…and healthy! Ingredients 1 tablespoon olive oil 1 1/2 teaspoons bottled minced garlic 1 cup water 3/4 cup dry white wine 2 tablespoons capers 3/4 teaspoon crushed red pepper 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano 4 (6-ounce) cod fillets 10 Kalamata olives, pitted and chopped Crusty bread, for serving and dipping Method Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4...
Read MoreCoriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves
Recipe courtesy of Anne Burrell, The Food Network. Serves 4 Ingredients 1 (3 to 3 1/2-pound) spaghetti squash Extra-virgin olive oil Kosher salt 1 teaspoon cayenne pepper 4 boneless skinless skate wing fillets 1 tbsp toasted/ground coriander seeds Flour, for dusting 3 cloves garlic, smashed Pinch crushed red pepper flakes 1 pint Brussels sprouts, pulled apart into leaves 1 bunch cilantro, coarsely chopped 1 lemon, cut into wedges Method Preheat oven to 375. Cut squash in half & scoop out seeds. Brush with olive oil & sprinkle with salt & cayenne pepper. Roast on a sheet...
Read MoreSear-Roasted Haddock with Horseradish Aïoli & Lemon-Zest Breadcrumbs
Recipe adapted from RecipeBridge.com. Serves 4. Sear-roasting is a restaurant secret…but it doesn’t have to be! This recipe is great with cod, too. Ingredients For the lemon-zest breadcrumbs: 3 tbsp olive oil, 1 cup coarse fresh breadcrumbs, 1 tbsp finely grated lemon zest, salt & pepper For the horseradish aïoli: 5 tbsp. mayonnaise, 2 tsp. prepared horseradish, 3/4 tsp. fresh lemon juice, 1/2 tsp. minced garlic 1/2 tsp. tomato paste, salt & pepper For the fish: 3 tbsp olive oil, 4 haddock fillets, about 6 oz. each, salt & pepper, 2 cups fresh flat-leaf parsley...
Read MoreMonkfish Stew with Saffron Broth and Wild Mushrooms
Recipe adapted from Emeril Lagasse, Food Network. Serves 4. Easy to prepare and good for you! If you happen to have lobster stock in the freezer from a previous share recipe, go ahead and use it in place of the fish stock. Ingredients 2 cups fish stock 1 tsp saffron threads 18 oz. monkfish, cut into 2-inch pieces Essence, recipe follows 2 tbsp olive oil 1 cup assorted wild mushrooms, stemmed and sliced 2 tbsp chopped tomatoes 2 tbsp chopped fresh basil 1/4 cup chopped green onions 1 tsp minced garlic 1 cup cleaned spinach leaves Salt and pepper Method Combine the stock and saffron...
Read MoreAtlantic Cod “Baccalà” with Clams, Prosciutto and Porcini Mushrooms
Recipe courtesy of Chef Craig Hopson. Le Cirque, New York. Serves 4. A “star chef” recipe that is sure to impress! Ingredients 4 4-ounce portions fresh Atlantic cod Kosher salt 1 cup olive oil 2 shallots, minced 4 garlic cloves, minced ½ cup white wine 8 razor clams or littlenecks 6 Porcini mushrooms, washed and trimmed ½ ounce parsley leaves, washed and trimmed 4 slices Prosciutto di Parma Method Liberally sprinkle the cod with salt and allow to rest for 20 minutes before rinsing well under cold water. Heat a wide, shallow pot, and add ½ of the olive oil. Add the...
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