Time 25m Number Of Ingredients 11 Steps:
For the compound butter, cut the butter into large chunks and add it to a bowl. Add in the jalapeno, lime zest, lime juice, cilantro, and a pinch of salt. Stir together well using a spatula until the ingredients are fully incorporated. Taste and adjust the salt or other mix-ins to your preference. Transfer the butter mixture to a piece of plastic wrap and shape into a log. Roll the plastic wrap around it, and twist the ends to seal. Refrigerate for at least an hour or until hardened. For the cod, season both sides of the fish with salt and pepper. Heat the oil in a well-seasoned cast-iron or nonstick skillet set over medium heat. Add the cod, and cook for 3-5 minutes on each side (depending on the thickness of the cod). Transfer to a serving platter or plates and top with fresh cilantro and Cilantro-Lime Compound Butter. Serve with lime wedges and enjoy!
Yield 4 Number Of Ingredients 1 Steps:
In medium bowl, combine mayonnaise, chopped cilantro and lime juice. Transfer 1/4 cup to a small bowl and set aside to serve as sauce with fish. Brush fish with remaining mayonnaise mixture. Spray a large skillet with cooking spray and heat over medium-high heat. Add cod fillets and cook turning once, for 8 minutes or until fish is firm but moist. Serve with cilantro-lime sauce.
Time 50m Yield 8 servings. Number Of Ingredients 9 Steps:
Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.
Time 50m Yield 8 servings. Number Of Ingredients 9 Steps:
Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.
Time 47m Yield 4 servings Number Of Ingredients 15 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.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F. Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes. For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil. Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes. For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes. Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.
Yield Makes 4 servings Number Of Ingredients 26 Steps:
Preheat the oven to 400°F. To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside. Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes. In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color. To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel. Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.
Time 55m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Place each fillet on a piece of heavy-duty foil; sprinkle with pepper. In a saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with margarine. Fold foil around fish and seal tightly; place on a baking sheet. Bake for 35-40 minutes or until fish flakes easily with a fork.
Time 17m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 450°F. Coat oven safe pan with oil or cooking spray. Place cod in pan. Sprinkle chili powder, herb and salt. Roast 5-7 minutes until opaque. Melt butter in small saucepan. Add cumin and lime juice and cook for 1 more minute. Before serving drizzle butter mixture over cod.
Time 40m Yield 4 servings (you’ll have sauce left over) Number Of Ingredients 9 Steps:
To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl. Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.
Time 8h15m Yield 4 Number Of Ingredients 15 Steps:
Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight. At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes. Serve fish on warmed tortillas with dressing.
