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Broiled Cod with Sun-Dried Tomatoes Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Broiled Cod Recipe - recipe how to broil cod fillets with sun-dried tomato halves, salad dressing, and fresh parsley. Could be ready in 20 minutes.
Ingredients:
- 1 pound fresh Cod fillets, about 3/4 inch thick
- 8 sun-dried tomato halves (not oil-packed)
- 1/4 cup salad dressing
- 2 tablespoons chopped fresh parsley
- Freshly-ground black pepper to taste
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Serves/Makes: 3-4
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How to cook Broiled Cod with Sun-Dried Tomatoes:
- Grease rack of broiler pan and place fish on rack about 4 inches from heat source.
- Broil for 8 minutes.
- Soak tomato halves in 1 cup very hot water about 5 minutes or until softened drain and finely chop.
- Mix with remaining ingredients and spread mixture on fish.
- Broil 1-2 minutes longer or until topping is light brown and fish flakes easily with fork.
Notes:
This recipe for Broiled Cod with Sun-Dried Tomatoes serves/makes: 3-4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Broiled/Grilled
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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