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#10163
10/27/2009 09:58 AM
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We are going to try this tonite... supposed to taste like lobster...
With Cod at $2.99/pound around here now... it sounds good...
Let you all know how it turns out...
[color:"blue"]Lobstah Cod[/color]
INGREDIENTS
• 6 (6 ounce) fillets cod
• 6 cups water
• 1 cup white sugar
• 2 tablespoons salt
• 1/2 cup butter, melted
• 1 dash paprika
DIRECTIONS
1. Preheat broiler. Lightly grease a cookie sheet.
2. Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
3. Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika.
4. Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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If anyone has any good cod recipes... Please post them...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Brian, I hate you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Cod $2.99 lb. up there. Cheapest down here that I could find was $11.95.
Annie ![[Linked Image]](http://tickers.TickerFactory.com/ezt/d/4;10731;0/st/20121026/e/Back+in+SXM%21%21%21/k/3e49/event.png)
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I can't get fresh cod here at all, only frozen. The texture really suffers when it's frozen.
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You will RARELY ever find fresh Cod anywhere, unless you live near the docks... and get it before freezing... Most cod is taken to Fish Processing Ships where it is fileted, skinned and frozen at sea... If you find it thawed at the supermarket, it has been "previously frozen"... If you freeze it again, it will suffer...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Maybe that's what's happened to me!
Two comments:
I'm sure you know this, but I wouldn't actually boil the fish in your recipe. Protein gets really tough when boiled. A low simmer is best.
Second, as far as recipes, you might want to try my baked cod with lima beans. The recipe's on the lima bean thread.
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When I buy Cod... I buy it vacuum sealed and frozen, if I can find it... that's the best way... same with swordfish...
Otherwise, we eat it the same day as purchase...
when fish is frozen at sea, it is flash frozen... which does the least amount of damage to the flesh...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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One of my favorites. I prefer poaching the fish to boiling it. I think boiling takes the flavor out. Haddock/Cod Puttanesca 1 lb. fresh or frozen skinless Haddock/Cod fillets 1/8 tsp. salt (approx.) 1/2 medium onion, cut in wedges 1 Tbsp. olive oil 2 cloves garlic, minced 1 14.5-oz. can diced tomatoes 2 tsp. dried oregano, crushed (if fresh, all the better) 1/4 tsp. crushed red pepper 1/4 cup pitted kalamata olives 1 Tbsp. capers, drained 2 Tbsp. coarsely chopped fresh (flat-leaf) parsley Directions1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside. 2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 3. Add olives and capers to sauce. Top with fish fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings. Easy, fast and Delicious! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa BTW.....Only LOBSTAH tastes like LOBSTAH! Don't care what anyone says! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
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You have to remember, this is only boiled for 3-5 minutes to infuse the sugar, I would only boil for 3 minutes... It is really cooked under the broiler... Poaching it would probably add too much sugar to the cod... Unless, of course, you are looking for a desert dish! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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So Brian, how did this turn out? I just can't imagine it tasting exactly like lobster as I am a great lobster lover! Cod is not my preference as I prefer halibut, haddock or even pollock to cod, but I certainly will eat it.
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It was very good...
but no... it has a flavor "similar" to lobster"... but it realy is cod...
which is fine for us... we love the light, flaky texture and mild flavor of cod...
It's just a sweetened version of cod...
we also used 1 pound of cod (not 6 ounces), but kept the rest of the amounts the same...
6 cups water, 1 cup sugar...
I cut the butter way down too... and used margarine for the broiling part...
added fresh chopped chives for garnish after it came out of the broiler...
just used real melted unsalted butter for dipping...
I also cut down on the cooking times from the original recipe... about 2 mins in the boiling water...
I'll definately make it again...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Brian...hmmm...now when are you going to come and cook for me???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
Annie
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Name the day and we'll get on the plane sweetheart! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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I got an extra bedroom for two weeks in SXM!
Annie
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Joined: Aug 2000
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Hey, I'm there!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/circle.gif" alt="" />
Carol Hill
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Annie
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I wish! Eric would divorce me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Carol Hill
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Would he really???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Annie
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don't tempt me! Man If I had frequent flyer miles left--except on Delta, that one can never use!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Mad.gif" alt="" />--I might find out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Carol Hill
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Would it be worth it to find out??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
Annie
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