Best 9 Broiled Cod Recipes

BROILED COD

Steps:

• Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

BLACK COD BROILED WITH MISO

Steps:

• Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
• Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

BROILED SESAME COD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
• Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

BROILED COD WITH HERB SAUCE

Steps:

• Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, melt butter. Stir in the flour, herbs and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over cod; sprinkle with pine nuts.

BROILED COD WITH MUSTARD SAUCE

Steps:

• Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
• Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
• Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
• Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.

CRUSTY BROILED COD WITH LITTLENECKS AND CHOURIçO

Steps:

• Heat broiler (to high if you have the option).
• Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
• Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
• Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
• Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

BROILED BLACK COD WITH MISO

Steps:

• Bring sake and mirin to a boil in a saucepan. Boil for 20 seconds over a high heat to evaporate alcohol. Turn heat down to low and add miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Allow to cool to room temperature. Pat fillets thoroughly dry with paper towels. Slather the fish with miso sauce, place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2-3 days. Preheat oven to 400 degrees and preheat grill or broiler. Lightly wipe off any excess miso clinging to the fillets, but don't rinse off. Place fish on the grill or in a broiler pan and grill or broil until surface turns brown. Then bake for 10-15 minutes. Arrange the black cod fillets on individual plates and add a few extra drops of miso glaze.

BROILED GINGER COD

Steps:

• In a small bowl, combine the first seven ingredients. Pour a third of the mixture into an 11x7-in. dish. Arrange cod fillets in a single layer over top. Spoon remaining yogurt mixture over fillets. Cover and refrigerate for 1-2 hours., Using a slotted spoon, transfer fillets to a broiler pan coated with cooking spray. Drizzle with 1 tablespoon butter. Broil 4 in. from the heat for 6 minutes. Carefully turn fillets; brush with remaining butter. broil 6-8 minutes longer or until fish flakes easily with a fork.

BROILED COD WITH HERBED TOMATO, GARLIC AND LEMON SAUCE

Steps:

• One hour in advance of cooking the cod, stir tog. tomatoes, olive oil, lemon juice, garlic, your choice of herbs and salt. Cover and stand for 1 hour. Cut cod into 3 portions. In a saucepan over medium heat, melt butter until just brown. Add parsley (optional). Place fish on greased baking pan and brush with browned butter. Sprinkle with salt and pepper and garlic powder. Place in over aprox. 4 to 6 inch. from top of stove. Cook for 10 mins @ 400. F. Remove from baking sheet and place in frying pan on med - high heat. Add tomato mix for 2-3 mins or until slightly warmed. Sprinkle wit paprika (opt.) and serve with fresh parsley and lemon.