Spicy Baked Cod

 Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Spicy Baked Cod
Feb 022015
 
Spicy Baked Cod
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spicy-Baked-Cod-225×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spicy-Baked-Cod-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Spicy Baked Cod”][/url]
Ingredients
  • -1 lb cod fillet, cut in half (2 pieces)
  • -salt & pepper, for seasoning
  • -2 Tablespoons olive oil
  • -1 or 2 large cloves of garlic, finely chopped (i grate mine with a hand grater, works great!)
  • -1 teaspoon lemon juice
  • -1 tablespoon Delallo Hot Pepper Bruschetta OR 1 teaspoon Sriracha Sauce (adjust according to taste)
Instructions
  1. Preheat oven to 400ºF
  2. Rinse cod with cold water and pat dry; set aside
  3. In a medium bowl, add olive oil, garlic, lemon juice, & hot sauce; stir together
  4. In a shallow dish, season cod with salt and pepper on both sides and pour the marinade over it
  5. Marinate for about 20 minutes, turning once
  6. Transfer marinated cod to baking dish sprayed with non-stick cooking spray; pour any remaining marinade over fish
  7. Bake for about 25-30 minutes or until it flakes easily

 

Bacalao with Capers and Cilantro

 Easy Recipes, Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Bacalao with Capers and Cilantro
Feb 022015
 
Bacalao with Capers and Cilantro
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-bacalao-with-capers-and-cilantro.png”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-bacalao-with-capers-and-cilantro.png” width=”216″ height=”299″ class=”alignnone size-full” title=”CQ- bacalao-with-capers-and-cilantro”][/url]
Ingredients
  • 4 fresh, skinless, boned cod fish fillets, about one inch thick
  • Kosher salt
  • Fresh ground pepper
  • 1/4 cup flour, for dredging
  • 1/4 tsp paprika
  • 3 T butter
  • 3 T olive oil
  • 2 T capers
  • 2 limes, one thinly sliced, 1 sliced in half and juiced
  • 1 T finely chopped fresh cilantro, plus more for garnish
  • 1 T finely chopped fresh parsley, plus more for garnish
Instructions
  1. Dry the fish fillets with a paper towel and season with salt and pepper.
  2. In a large, shallow bowl, whisk the flour and the paprika to combine well.
  3. Lightly dredge the fillets in the flour, shaking off excess flour.
  4. In a large frying pan over medium-high heat, heat the olive oil and butter.
  5. Just before the butter starts to brown, add the fillets.
  6. Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes.
  7. Reduce heat if butter starts to brown too much or burn.
  8. When the fillets are done (they should be opaque and flaky), remove to a warm platter.
  9. Add the capers to the pan and cook for another minutes.
  10. Add the lime juice, parsley and cilantro and stir to combine.
  11. Pour the sauce over the fish fillets.
  12. Garnish with sliced lime and more cilantro and parsley.
  13. Serve immediately.
  14. Makes 4 servings.

 

Garlic and Lemon Shrimp

 Easy Recipes, Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Garlic and Lemon Shrimp
Feb 022015
 
Garlic and Lemon Shrimp
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Garlic-Lemon-shrimp-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Garlic-Lemon-shrimp-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ- Garlic Lemon shrimp”][/url]
Ingredients
  • 1 lb. jumbo shrimp, thawed if frozen
  • (I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
  • 2 T olive oil
  • 1 T butter
  • 2 T finely minced garlic
  • 2 T fresh-squeezed lemon juice
  • 1 T lemon zest (or a little less if you’re not that fond of lemon zest)
  • Sea salt to taste (I did not use much salt)
Instructions
  1. If using frozen shrimp thaw them over night in the refrigerator.
  2. Drain shrimp and pat dry.
  3. Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest.
  4. Finely mince garlic cloves to make 2 T minced garlic.
  5. Heat the oil over medium high heat and then melt the butter, using a large heavy pan.
  6. (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.)
  7. Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.
  8. Turn shrimp over quickly and add the minced garlic.
  9. Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more.
  10. (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)
  11. Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp. Serve immediately.