Cod Recipes

Species Name: Atlantic Cod (Gadeus morhua). Regional names include Rock Cod, Codling and Scrod Cod (scrod refers to cod under 2.5 lbs.)

Geography: Arctic (Greenland) to North Carolina (US), concentration on Georges Bank east of Massachusetts and the Grand Banks.

Seasonality: Year round. New England season is late autumn and early spring; Canada’s fishery is most active in summer, and winter is peak season for Iceland and Norway.

Appearance/Flavor: Translucent white meat, which becomes opaque when cooked. Very large flakes with delicate, mild flavor.

Buying/Handling/Storing: Keep fresh cod at 32F and frozen at –20F. Storage – commercially frozen, 10-12 months; purchased fresh and home frozen, 6-8 months; thawed, never frozen or previously frozen and home refrigerated, 36 hours.

Cooking Methods: Boiling, baking, broiling, sauteeing, steaming, deep frying. Structure is too delicate for grilling or stir-frying, but excellent for chowders.

Lore: By the time Cape Cod was named by Bartholomew Gosnold in 1602, the English, French and Portuguese were already harvesting cod and other groundfish on the Grand Banks. In New England, the fishery began with the settlement of Gloucester (MA) in 1623. For centuries, cod was a strong symbol of commerce and the fish was shown on coins, stamps, legal documents, corporate seals, heraldic crests and weather vanes. The "Sacred Cod," carved in white pine in 1784, still hangs in the Massachusetts Hall of Representatives.

Harvesting Method: Bottom (otter) trawls, gill nets, longlines.

Source: AboutSeafood.com

Lemon-Baked Cod

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod
1/4 cup butter or margarine,
   melted
2 tbsp. lemon juice

Makes 2 servings

1/4 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
paprika
parsley sprigs and lemon slices
  for garnish (optional)

Directions:

Thaw seafood per instructions. Preheat oven to 350°F. Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture, then dredge fish in flour mixture. Place fish in ungreased 8x8x2" baking dish. Pour remaining butter mixture over fish and sprinkle with paprika. Cook uncovered in oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Download a printable copy (Acrobat PDF - 182k)

Seafood Almondine

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod*
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
1 tablespoon margarine

Makes 2 servings

2 tablespoons sliced
   almonds (optional)
Lemon wedges and parsley
   for garnish

Directions:

Thaw seafood per instructions and pat dry; sprinkle with lemon pepper and lemon juice. Arrange fish on a lightly non-stick sprayed baking sheet; preheat oven to 400°F and cook 12-14 minutes or until fish flakes easily with a fork. Sauté almonds in a pan with margarine and pour over fish. Serve immediately with lemon wedges and parsley garnish.

*Also delicious with Flounder, Orange Roughy, Rainbow Trout and Tilapia

Download a printable copy (Acrobat PDF - 89k)

Grilled Lemon Cod

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod
1/3 cup melted butter

Makes 2 servings

1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
2 lemons, thinly sliced

Directions:

Thaw seafood per instructions. Combine butter, Worcestershire, and garlic powder. Brush on both sides of fish. Grease a wire hinged broiler rack. Arrange half of the lemon slices on one side of rack. Place fish over the lemon slices, arrange more slices over top of fish. Close rack and cook 4 inches from coals for 4 to 5 minutes. Turn over, cook until fish flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Cuban Style Braised Cod

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod
1 tsp. olive oil
1 small onion, chopped
1 medium garlic clove, chopped
1/4 cup chicken broth

Makes 2 servings

1 cup canned tomatoes with
   green chilies
5 green olives with pimientos,
   thinly sliced
1 tbsp. slivered almonds,
   toasted

Directions:

Thaw seafood per instructions. In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more. Stir tomatoes, broth and olives into onion mixture and heat to simmer. Arrange fish in skillet. Cover and cook until fish flakes with a fork, 8-10 minutes. To serve, spoon tomato and olive mixture over fish and top each serving with a sprinkle of slivered almonds.

Download a printable copy (Acrobat PDF - 182k)

Seafood Piccata

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod*
1 tablespoon flour
1 tablespoon butter
   or margarine

Makes 2 servings

2 tablespoons lemon juice
2 tablespoons minced parsley
4 thin slices lemon for garnish
Salt and pepper to taste

Directions:

Thaw seafood per instructions and pat dry. Season lightly with salt, pepper and flour. Heat butter in a non-stick skillet over medium heat until it bubbles. Add fish and cook for 3-5 minutes, turn and add lemon juice and parsley. Cook another 30 seconds or until fish flakes easily with a fork.

*Also delicious with Catfish, Flounder and Orange Roughy

Download a printable copy (Acrobat PDF - 89k)

Seafood Skillet

Ingredients:

1 (12 oz.) package
   Beacon Light^® Cod*
1 tablespoon butter
  or margarine
2 tablespoons onion, minced
4 medium potatoes, sliced
   and boiled

Makes 2 servings

1 can light mushroom soup
1 1/2 cups lowfat milk
1 tablespoon Worcestershire
   sauce
1/2 cup frozen green peas

Directions:

Thaw seafood per instructions and pat dry. Mix potatoes, soup, milk, Worcestershire sauce and peas in a large bowl; set aside. In a large skillet over medium heat, melt butter; add onion and sauté for about 1 minute. Add fish and cook for another 2 minutes. Turn fish and add potato mixture. Cover and heat for about 8 minutes. Fish is done when it flakes easily with a fork.

*Also delicious with Flounder, Orange Roughy and Tilapia

Download a printable copy (Acrobat PDF - 89k)