二人份

預備食材:

                                                                 2份鱈魚魚柳                                                       1份菠蘿 (切粒)

                                                                半份洋蔥 (切粒)                                                   3份蕃茄 (切粒)

                                                                 1份青檸檬                                                             1 份燈籠椒 (切粒)

                                                                 1 片薑 (磨碎)                                                         1 湯匙乳酸發酵辣汁

烹調步驟

1. 以中火燒熟橄欖油
2. 加入切粒洋蔥煮至棕色(約2分鐘), 加入切粒菠蘿
3. 煮約8-9分鐘
4. 加入切好的燈籠椒, 煮約4分鐘, 之後加入切碎的蕃茄, 薑, 和青檸汁. 再煮5-6分鐘.
5. 按個人喜好加入適量酸辣汁
6. 在另一個鍋裡, 以中火用橄欖油煮鱈魚魚柳, 約2-3分鐘
7. 將魚柳反轉, 再煮2-3分鐘.
8. 配上菠蘿酸辣汁食用

The post 酸辣菠蘿鱈魚 appeared first on Seafood Society.

A miso marinade is always a crowd pleaser and the beauty of this recipe is that the black cod must be marinated in advance, which means all that is left to be done the day of is to cook it. Ideal for those who want to prep ahead for the week and just want to pop a meal into the oven when they get home.

INGREDIENTS (4 servings)

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons of white miso paste
• 3 tablespoons of sugar
• 4 black cod fillets, about 1/2 pound each
• Sushi ginger (optional)
• Chopped herbs such as parsley or cilantro (optional)

1. One or two nights before serving time, combine the mirin, sake, miso and sugar in a small pan and heat until the sugar is dissolved. Cool to room temperature.
2. Pat the black cod dry with paper towels and place the fish and marinade in a container, making sure the marinade is lathered on. Leave overnight.
3. Heat the oven to 200°C. Remove excess marinade and add oil to a skillet on the stove-top. Cook the fish on high heat for 2 to 3 minutes until slightly charred before transferring it to the oven for another 5 to 10 minutes. Season with chopped herbs and sushi ginger.

The post Recipe: Miso-Marinated Black Cod appeared first on Seafood Society.

INGREDIENTS

• Four 150-200g cod fillets
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon cayenne pepper
• 4 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 orange, halved and thinly sliced
• ¼ cup chopped fresh parsley, plus more for garnish
• 2½ cups chopped Swiss chard
• Orange wedges, for serving

PREPARATION

1. Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.
2. In a large sauté pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.
3. Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and sauté until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.
4. Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.

The post Recipe: Pan-Fried Cod with Orange and Swiss Chard appeared first on Seafood Society.

Made it? Let us know how it went in the comment section below!

The post Recipe: Perfect baked Cod appeared first on Seafood Society.