My mother used to cook cod fish every Friday night and it
was awesome. She would buy a square of cod fish and bake it in the oven with
lemon, garlic and dill and it was so scrumptious. It reminded me of scampi but
with Cod Fish and not shrimp. Either way it was good. Every time I make cod fish
I think of her and have to smile at the lovely memories that come to mind.
Ingredients
1 6-ounce cod fillets or halibut, bass,
salmon, or similar firm-bodied fish
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons of olive oil
1 tablespoon salted butter
2 tablespoons chopped herbs of choice* parsley,
basil, dill, and thyme are all delicious
1 small lemon cut into wedges
Blackening Spice Rub: (I have this made up well in
advance and save in an airtight container)
1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ tablespoon brown sugar
Instructions
Pat the cod fillet very dry. Season both sides with salt and
pepper or use the blackened spice rub
Heat the oil a 10-inch or similar cast-iron or heavy-bottom
skillet over medium-high heat. Melt the butter but do not brown it completely,
just melt it enough to coat the garlic and Cod filet. Coat both sides of the
cod filet in the butter mixture then leave it alone. Lower the heat to medium.
Let the fish cook undisturbed on the first side for 3
minutes, until the underside is nicely golden.
Gently flip the cod over. A flexible, thin metal spatula
(such as a fish spatula) works best. The cod might stick a bit at first but
work gently and firmly and you'll get it. Place more butter in the pan. With a
spoon, spread the butter around the fish. Tilt the pan away from you so that
the butter pools, then baste the fish with the butter a few times.
Continue cooking on the other side until the fish is opaque,
flakes easily with a fork, and reaches 145 degrees F on an instant read
thermometer, about 2 additional minutes.
Sprinkle with fresh herbs and squeeze the lemon over the
top. Enjoy immediately, with an extra squeeze of lemon if desired.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Meals for One, Potpourri of Frugality. Kilbride
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