A friend is giving us some cod and halibut that he brought back from Alaska.
How does the wife prepare it? I don't do deep fried fish.

You can bake either one with a variety of spices and sauces but to me cod is best fried. Halibut on the other hand is a much drier fish that seems to dry out even more when frying. Two of my favorite ways to cook halibut are boiling and halibut enchiladas. For boiling. Put half a cup of sugar in a gallon of water with about a quarter cup of sea salt. Bring the water mix to a boil and throw one inch cubes of halibut in for two to three minutes. We make up a little garlic butter to dip them in for a starter. You can use leftovers for a really nice fish chowder.

For the enchiladas I cut up an onion and get it sautéing and then throw in a can of green chilies and some cubed halibut. I usually put in a little green enchilada sauce to moistened it up a bit. Then I dip my corn tortillas in the enchilada sauce and roll them up with the halibut mix and a little cheese. After I roll them all up and have them in the pan I put a little more sauce and cheese along with some sliced green onion on top and throw them in the oven for twenty or thirty minutes.

Halibut is pretty versatile, just about anything you can do with chicken you can do with halibut.

A good cook book will tell you that the best source of a fish stock is the head of a cod .
You can use this for a fine fish soup by adding sour cream to the stock and for a bit of color add thinly sliced carrots boiled in water. Add chopped parsley.
The fish itself is best poached .Norwegians take fish very seriously ! Don't over cook it .

In Texas, it ain't fish unless it is fried.

If it ain't rolled in corn meal and dropped in hot grease, it ain't fish.

Cod??? . . . Fish and Chips

Sorry you don't like deep fried, but that is proper handling for Cod, unless you bake with butter and dill or any other herb you feel goes with fish. Done right the fish is flaky and the flavor(mild that is)of the Cod comes through. Don't over cook.

Go to the online sight of Fish Alaska magazine. Go to their recipes index and there are some good ones there. Enjoy.

Halibut is like tofu or a sponge. It needs broth or a sauce to impart flavor. I like it seared hot in a pan basted with olive oil, butter and fresh herbs. Serve it over a flavorful risotto with a side of sautéed spinach with garlic.

Just convinced myself to pull some halibut out of the freezer.

Note: I do my halibut searing outside on my gas side burner. Otherwise your house will smell for a week.

She lightly pan fried it with spices last night with spices? and we had chopped asparagus and mushrooms.
Great taste, but a little dry. Yelloweye Rockfish will come next.

I use a smoked paprika-based rub, super hot cast iron (outside on the grill), and cook very fast. Outside gets a little crisp and black, but it's delicious.

And make sure you start with ROOM TEMP fish. If it's cold, you'll way overcook the outside to get the inside done. That's a method you CAN use on heart though. HEart cooks fast so starting with it fridge temp helps keep the inside medium.

Butch,

I grew up on the Maine coast. Go simple with both fish. The trick is not to over cook either one. When the flakes of the flesh will separate easily with a fork the fish is done. The cod I would bake at about 400 degrees. Salt, pepper and dill will be all you need. Baste with butter just before serving. With the halibut steam/poach it with the same salt, pepper and dill. Drizzle with melted butter just before serving.

Mark

Mark has the right recipe. Don't kill the taste with too much extras.

Sorry guys but no better way waste PNW caught fish than cornmeal, grease and over cooking. Leave that to the Texans.

quote:

Originally posted by Cougarz:
Mark has the right recipe. Don't kill the taste with too much extras.

Sorry guys but no better way waste PNW caught fish than cornmeal, grease and over cooking. Leave that to the Texans.

I'm not a Texan, but that is kinda smartass post.

quote:

Originally posted by Cougarz:Mark has the right recipe. Don't kill the taste with too much extras. Sorry guys but no better way waste PNW caught fish than cornmeal, grease and over cooking. Leave that to the Texans.

It is kind of funny.

Dave

No better way to ruffle a few feathers than commenting on someones cooking!
It was meant to be in jest........

quote:

Originally posted by Cougarz:
No better way to ruffle a few feathers than commenting on someones cooking!
It was meant to be in jest........

So was my post, did you see the emoticon?

https://www.youtube.com/watch?v=nLJXW68X1gI

Put in the Fish seasonings you like and some Lemon. I double wrap the Fish in Tin Foil and after the wash cycle is done so is the fish!!! Don't let it go into the Dry cycle. Make one serving per packet.

Was poking around over on youtube today and stumbled on several Cod cooking videos.

You may just want to put Cod in the search block.

After typing that I had a bit of a chuckle when I thought of some findings that may have NOTHING to do with fish.

Cod is my favorite fish, next to Halibut and I have it about once a week.. Plus I spent a fortune sending my daughter to Culinary school and she is now an executive chef..

cut into equally sized serving size pieces.

get some Mayonaise, panko bread crumbs, or seassoned bread crumbs, fresh garlic, or garlic powder, fresh or dried parsley, Cayenne or pepper flakes to taste, butter and olive oil.

If your using dry spices, mix them in with the panko bread crumbs. If fresh, add after breading.

coat the fish pieces generously in mayo then roll it in the breadcrumbs. place in a lightly oiled baking pan and bake at 350 for 15-20 min..

drizzle with melted butter and lemon and enjoy..

add Cayenne, pepper flakes, or tartar sauce to taste..