Cod » The Saucy Coq

SESAME-CRUSTED COD w ASIAN VINAIGRETTE

There I was again with some Cod in the fridge and no particular plan for cooking it. Luckily, there are so many options for cod! Other than being very inexpensive, you can cook cod 15 different ways (don’t quote me), you can give it any flavors you can think of and it never takes long to cook. Searing this cod with the sesame coating gives it such a nice crisp, flavorful crust with only one ingredient.

This Asian vinaigrette is easy enough to make with one hand while on the phone, but maybe not without spilling vinegar on the floor and hanging up the phone. Whoops. I mean, that didn’t happen to me. Hey, look over there!

Also, I apologize for the lack of breathtaking photos in this post. I actually didn’t think this was going to be blog-worthy, but it turned out to be absolutely delicious! And again, it only took about 15 minutes, start to finish.

Sesame-Crusted Cod w Asian Vinaigrette

Serves 2

2 tbsps canola oil, divided
2 7 oz pieces cod
1 tbsp rice wine vinegar
2 garlic cloves, minced
1 green onion, minced
1 tbsp toasted sesame oil
2 tbsps cilantro leaves, minced
salt & pepper
1/2 c sesame seeds
1 tbsp soy sauce
1 tbsp ginger, grated

In a small bowl combine ginger, rice wine vinegar, green onion, sesame oil, garlic, soy, cilantro, 1 tbsp of canola oil and whisk together. Season the cod with salt & pepper and coat liberally with sesame seeds on both sides. In a saute pan, over medium-high heat add in the remaining tbsp oil. When oil is hot, add cod and sear for approximately 4 min, or until sesame seeds brown. Turn & sear on other side for 4 more min. The time will of course depend on how thick your pieces of cod are. I got inch thick pieces and 4 minutes per side was perfect.

Spoon vinaigrette on serving plate and place cod on top.

SAUCY CODFISH TACOS

I don’t have a story behind these fish tacos, I just love the flavors in them. And who’s not in to deconstructed meals that you have to piece together yourself? Seriously, who? Give me their name. I won’t say I got it from you. It’s a great family-style meal to serve, and if you have kids for some reason, this will get them in to eating some fish!

It’s always so much more rewarding when you have to work to eat your food. Work up a bit of a sweat; kick your salivary glands in to overdrive as you agonize about how much of each ingredient to pile in to that taco shell. How much can you pile in to that shell?? Oh, wait! Do I even want to fill it as much as I can? Maybe I want to have four smaller tacos instead of two huge tacos.

When I made this, I actually wanted to use Mahi Mahi, but there was none left at the fish counter. On top of that, the cod was super cheap. Really, any flaky white fish will do, but Cod is generally the easiest on the wallet.

I served this with a Peach Radish Salsa.

Cod Fish Tacos

1 lb flaky white fish (mahi mahi, cod)
¼ cup vegetable oil
Juice of 1 lime
1 bunch of cilantro, divided
1 tbsp chili powder
1 Serrano chili
Flour tortillas
Shredded white cabbage
Thinly sliced red onion

Saucy’s Mayonnaise (adapted from Tyler Florence)

1/2 cup sour cream
1/2 cup mayonnaise
2 chipotles in adobo, plus 1 tablespoon of adobo sauce
1 tbsp lemon juice
Kosher salt and freshly ground black pepper

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, cilantro, chili powder and Serrano and pour over the fish. Let marinate for 15 to 20 minutes.

I used a cast iron pan to cook this fish cause I didn’t feel like going up to the roof to use the BBQ. Both would work great, but you might lose some of the flaky fish in the BBQ unless you have a fine grill. And skills. Heat the cast iron pan on medium-high until just barely smoking. Remove the fish from the marinade and get it in the pan. Sear the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Prepare the Mayo:

Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is creamy & saucy. Season with salt and pepper and refrigerate until ready to use.

Warm the tortillas in the pan for 20 seconds, or better yet, over an open flame (I use my gas stove).

I like setting up the tacos “family-style”. Assemble the fish in a pile on a plate, hanging out with the pink chile mayonnaise and peach-radish salsa. Arrange a pile of shredded cabbage, cilantro leaves, chopped red onion and lime wedges next to the fish.

Go to town!