Recipe: 8 Recipes Using Fresh Cod Fish for Linda.

FRESH CODFISH WITH TOMATOES

This recipe is a variation of a dish served by many Italian-Americans on Christmas Eve as part of the Feast of the Seven Fishes. Traditionally it's prepared using baccal (dried salt cod) that has been soaked in water or milk for several days. A substitute for the codfish may be made, but you would want to stick to a fish that is boneless and light in taste when cooked.

FOR THE TOMATO SAUCE:
3 gloves garlic, finely chopped
1/4 cup Colavita Extra Virgin Olive Oil
1 can imported Italian whole plum tomatoes - crushed
1/4 cup clam juice
Red pepper flakes to taste
1/4 cup white wine
Salt & pepper to taste
Fresh nutmeg to taste (optional)

In a medium saucepan over medium heat, sweat the garlic in the olive oil for 3 to 5 minutes. Add the tomatoes, clam juice, red pepper flakes, wine, salt and pepper. Cook until the sauce comes to a simmer, stirring frequently to blend the flavors. Grate in some nutmeg to taste. Reduce heat to low/warm and cover.

CODFISH:
2 lbs. fresh codfish filets
1 large sweet onion, sliced
Red pepper flakes to taste
Fresh rosemary - two six-inch sprigs
1/4 cup Colavita Extra Virgin Olive Oil
Heavy-duty aluminum foil - piece large enough to cover your grill

Light your charcoal or gas grill. When coals are ready or, for gas grills, when the temperature reaches 375 degrees, place the foil, shiny side down, on your grill. Pour the olive oil into the center of the foil and saute the onion with the red pepper flakes until the onions are soft.

Spoon a little of the tomato sauce on the onions and place the codfish filets in a single layer on top. Cover the cod with the remaining sauce and sprinkle with the rosemary needles. Fold the sides of the foil to the center to create a covered pouch (try not to press against the fish). Check frequently for doneness. When the pouch is bubbling and the codfish becomes flaky, the dish is done. Remove to a serving platter and enjoy.

Servings: 4
adapted from source: Dave Piccerelli

---

FRESH PACIFIC COD FISH WITH CRAWFISH BAYOU SAUCE RECIPE

Nonstick cooking spray
4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod)
Salt and freshly ground pepper
1 tablespoon butter
1/3 cup chopped green onions
1 teaspoon chopped garlic
1 tablespoon Creole seasoning
3/4 cup heavy cream
3/4 cup crawfish, cooked (can substitute cooked shrimp)
Chopped fresh parsley leaves, for garnish

Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.

MEANWHILE, MAKE SAUCE:
Melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes.

Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste.

TO SERVE:
Plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley.

Yield: 4 servings
adapted from a recipe by Chef Michael Robbins, Oyster Cove

---

CODFISH "OREGANATTO"

2 lbs. Codfish Fillets (cut into 8 oz. portions)
1 cup Seasoned Bread Crumbs
2 tbs. dried Oregano
1 tbs. Garlic Powder
3 tbs. Grated Parmesan or Romano Cheese
3 tbs. Olive Oil

Rinse Codfish fillets under cold water and let drain.

Preheat oven to 325 degrees F.

Blend all other remaining ingredients together until you have semi-moist seasoned bread crumb mixture.

Place Codfish fillets in lightly oiled baking dish. Cover generously with bread crumb mixture.

Bake at 325 degrees F until fish flakes easily, being careful not to burn breadcrumbs.

Servings: 4
adapted from a recipe by: Always Fresh Fish

---

COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST

Few dishes are as easy-or delicious-as fresh fish paired with a crispy coating.

4 Tablespoons coarse fresh breadcrumbs
1 Tablespoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
2 teaspoons melted butter
Salt and freshly ground black pepper
2 cod fillets, about 6 ounces each and 1 inch thick
1/2 teaspoon Dijon mustard

Heat the oven to 450 degrees F.

In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.

Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.

Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan).

Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes. If the topping seems like it's going to burn before the fish is done, turn the heat down to 375 degrees F. Serve immediately.

Servings: 2
Adapted from a recipe appearing in Cooking New American, Fine Cooking Magazine ed. Martha Holmberg

---

FRESH CODFISH DAUDET

2 pounds cod fillets
2 cups milk
2 cups water
2 bay leaves
5 cloves garlic, peeled
3 sprigs fresh thyme (or 1/8 tsp. dried)
1 pound boiling potatoes
2 cups virgin olive oil
salt and freshly ground white pepper
2 tablespoons nicoise olives

Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.

Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon.

Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise.

After all the oil is incorporated, season to taste with salt and pepper.

Arrange on a serving platter or in individual bowls and decorate with olives.

Serves 4
Source: unknown

---

BAKED CODFISH CASSEROLE

This baked cod, with its showy 'scales' of tomato and zucchini, would be a great addition to your cookbook, it's healthful, flavorful and simple to make.

3 pounds fresh cod
1 medium onion, thinly sliced
1 tablespoon crushed dried basil
1 clove garlic, peeled and chopped
6 Roma tomatoes, halved lengthwise, seeded and sliced
3 zucchini, peeled and sliced
2 tablespoons extra virgin olive oil
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Lightly oil a 13x9x2-inch baking dish. Arrange cod in dish with the thicker parts to the outside. Place onion, basil and garlic over cod. Top with tomato slices arranged alternately with zucchini slices. Brush with olive oil.

Bake for 20 minutes or until fish flakes when tested with fork. Sprinkle salt, pepper and additional basil on top before serving.

Servings: 6
Source: unknown

---

COD AMANDINE

1/4 cup slivered almonds
1/4 cup butter
1 pound fresh cod
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons lemon juice

Saute slivered almonds in butter until light brown; remove and set aside.

Place cod in the skillet and cook until golden brown and easily flaked, turning once. Sprinkle with salt and pepper. Remove to a warm serving dish.

Add lemon juice to the skillet and stir to mix well. Cook until heated through and pour over the fish; sprinkle with the almonds.

Servings: 4
Source: unknown

---

COD BAKED WITH GREEN BELL PEPPER AND TOMATOES

Fish fillets are baked in a tomato sauce flavored with onions and garlic. This dish is topped with a layer of fresh green peppers for color and crunch.

1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup minced white onion
1 (14.5-ounce) can diced tomatoes, drained
1 1/4 pounds cod fillets, rinsed and patted dry
1 green bell pepper, seeded and julienned

Preheat the oven to 425 degrees F.

In a large skillet heat olive oil over medium heat and saut garlic and onion for 2 minutes. Add tomatoes and continue to cook for 12 minutes or until liquid has evaporated and a chunky sauce develops.

Trim cod fillets by taking off any skin and removing any bones with tweezers or pliers, if necessary.

Coat the bottom of a 3-quart baking dish with vegetable cooking spray and arrange fillets in a single layer. Spoon tomato mixture over fish and top with bell pepper.

Bake, covered, for 15 minutes or, until fish is opaque all the way through and flakes easily with a fork. Serve immediately.

Servings: 4
Source: unknown