Best Pan Seared Cilantro Crusted Cod With Horseradish Mashed Potatoes With Caramelized Onions And Sauteed Pattypan Squash Recipes

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PAN-SEARED COD



Pan-Seared Cod image

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

Steps:

  • Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN



Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn image

Provided by Kelsey Nixon

Time 47m

Yield 4 servings

Number Of Ingredients 15

2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
1 to 2 tablespoons olive oil
4 (6-ounce) Pacific cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn, for serving, recipe follows
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

Steps:

  • For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
  • For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
  • To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
  • In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

CARAMELIZED-ONION MASHED POTATOES



Caramelized-Onion Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 0

Steps:

  • Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE



North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 22

4 slices pre-cooked bacon
1/2 cup sweetened dried cranberries
1 (15.5-ounce) can navy beans
2 cups fresh, canned or frozen corn kernels, defrosted
3 tablespoons butter
1/2 cup milk or light cream
Salt and freshly ground black pepper
1 cup whole berry cranberry sauce
1 tablespoon prepared horseradish
1/4 cup cranberry juice
2 tablespoons honey
1/4 cup olive oil
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
5 (6-ounce) Atlantic cod fillets, preferably from the thick head end
1/3 cup all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
15 grape tomatoes
8 cups baby arugula

Steps:

  • Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
  • In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
  • While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
  • In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
  • Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
  • In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
  • While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
  • Enjoy!

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