David Pasternack shows a great way to use up portions of fish that are often overlooked.
Hi all, I've been cooking for 17 years and I've had my fair share of fish recipes to offer. My favorite would have to be Nantucket cod. I will share with you a recipe for 2. Ingredients: Spinach fresh and sliced..... 8 Oz Garlic chopped.... Tblsp Olive oil..... 2 tblsp lump crab meat.... 4 Oz Ritz Crackers.... 1 sleeve Shredded Cheddar..... 2 Oz
TASK 13: Fish Recipe I love Eating Fish! I love Grilling Fish! Here is the easiest and tastiest fish recipe ever! You need to marinate your fish for about an hour in the following mixture. Lemon Sea Salt Garlic Coca-Cola Then when you grill or bake the fish you can add your favorite rub or sauce. Some suggestions are Hosin or Gyoza Dipping Sauces. I usually skin the fish
Leinenkugel's Honey cajun Fish
fryed cod smoked bluefish
There are two main species of cod that are sold in markets. Atlantic cod is lean and mild with a slightly sweeter taste and large flakes. Pacific cod is lean and mild, but slightly less firm. Both are ideal for frying, baking, broiling, poaching and braising. Both fresh and salted cod are popular.
Pacific cod should be opaque white, while Atlantic cod should be translucent and ranges from white to pale pink. Both should be without any dry or brown spots. The thickest parts of the fillets taste the best.
Cod is very lean and flaky, which can make it difficult to cook. Use a high heat and cook with lots of moisture. Also, try leaving the skin on while cooking - it can easily be removed afterwards.
Due to its lean meat and flakiness, cod makes an ideal fish to use in chowder or soup.
Salted cod needs to be soaked in water for at least 12 hours, changing the water regularly.