|
|
Broiled Spicy Cod Steaks 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 Steaks Recipe - recipe how to broil cod steaks with cumin, spicy brown mustard, butter, and lemon. Could be ready in 15 minutes.
Ingredients:
- 4 fresh Cod steaks
- 1 teaspoon (5 mL) cumin
- Salt and pepper, to taste
- 2 tablespoons (30 mL) spicy brown mustard
- 1 tablespoon (15 g) butter
- 1 lemon, into wedges
|
Serves/Makes: 4
|
How to cook Broiled Spicy Cod Steaks:
- Dust cod steaks with cumin, salt and pepper.
- Spread fish steaks with spicy brown mustard.
- If barbecueing, use butter to baste fish steaks while grilling.
- Grill fish steaks for about 3 minutes per side.
or
- Dot fish steaks with butter and broil fish steaks under broiler for about 3 to 4 minutes per side.
- Serve fish steaks along with lemon wedges.
Notes:
This recipe for Broiled Spicy Cod Steaks serves/makes: 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.
Back to top
Cod Recepies
Fish Recepies
|
|
|
