Charlie, regarding your fish cakes...I have thawed too much cod. The total I

M

Marg CDN

Well-known member
have is about 1 1/2 pounds and we are only 2. Not major fish eaters either.

So I am going to have lots of leftovers tonight. Have you cooked, then frozen these cakes? Wondering how they'd be reheated after freezing.

Someone brought me 10 lb. of frozen Newfoundland cod yesterday, fresh frozen. It was a Maritimer who grew up on fish that brought it to me and who said it is far better than the fresh that we get at the stores. So I have lots.

And lots.

 
Thanks Pat, but because we are not 'fish people', I know I just wouldn't eat the fish the next day.

But soup is a good idea.

 
Yes Marg they freeze well--I usually brown them on one side, flip, then put in a 425 oven for 10 min

 
A couple more cod recipes--REC: Cod Scaloppine with Sweet Peppers & Marjoram...

CODFISH SCALOPPINE WITH SWEET PEPPERS & MARJORAM

Recipe By :Mario Batali
Serving Size : 4

8 tablespoons virgin olive oil
1 medium onion -- chopped into 1/4-inch dice
2 large red bell peppers
2 large yellow peppers
2 large green peppers
1 teaspoon dried marjoram
1 pound cod fillet -- from thickest part of the fish
4 ounces all-purpose flour
Salt and pepper to taste
1 cup dry white wine
4 tablespoons fresh marjoram

In a 12" skillet, heat 4 tablespoons olive oil until smoking.

Remove ribs, seeds, and stem from all peppers and chop into 1/2" dice. Saute onion in smoking oil until wilted. Add peppers and dried marjoram and cook until softened yet still holding individual shape ( about 6 to 7 minutes). Remove from heat and set aside.

Heat 4 tablespoons virgin olive oil in 12" nonstick skillet over moderate heat. Slice codfish into 8 medallions approximately 1/2" thick, season with salt and pepper and dredge in flour. Place in nonstick skillet and saute until golden brown on one side. Without turning fish, add wine and cooked pepper mixture and bring to a boil. Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates. Spoon sauce over each fillet and serve.

 
REC: Parker House Scrod (young cod)...

Parker House Scrod

Recipe By : Omni Parker House Hotel, Boston, MA

6 8-ounce haddock fillets -- or baby cod
1 cup milk
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
Salt
Pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 pound crackers -- buttery, flaky crackers such as Ritz, finely crushed
1/2 pound melted butter
1/2 cup white wine

Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).

Preheat oven to 400 degrees F.

Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.

Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.

Serving Ideas : Serving Suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon, and a dozen Parker House Rolls

 
REC: Roasted Cod with Potatoes & Olives...

Roasted Cod with Potatoes and Olives

2 pounds red new potatoes -- scrubbed and quartered
4 garlic cloves -- halved lengthwise
1/2 teaspoon dried rosemary -- crushed
1 tablespoon olive oil -- plus
1 teaspoon olive oil
Coarse salt and ground pepper
4 8-ounce cod fillets -- (6 to 8 ounces)
1 pint cherry tomatoes -- or grape tomatoes, whole or halved
1/2 cup Kalamata olives -- pitted

Lemon wedges -- for serving (optional)

Preheat oven to 450 degrees.

On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.

Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.

Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes.

Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Source:
"Everyday Food"

 
Good. The mix is in the fridge smelling just heavenly. I'll do a batch to freeze.

And thank you for the extra recipes. I have another 8.5 pounds to go through.

 
Wow, great recipe and no pans to clean up...

that is, if you line the cooking sheet with non-stick Reynolds Wrap! Love it!

 
8.5 lbs? perhaps you could use another? ;o) Rec: Spicy Sauteed Fish with Olives and Cherry Tomatoes

This has become my go-to lately for fish, especially when I'm in a hurry.

Spicy Sauteed Fish with Olives and Cherry Tomatoes

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

Makes 4 servings.

Source: 5/02 Bon Appetit www.epicurious.com/recipes/food/views/106470

Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.

 
Rec: Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers, have used cod and

tilapia with this treatment.

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

Source: Tyler Florence at foodtv.com

http://www.foodnetwork.com/recipes/tyler-florence/pan-roasted-halibut-with-prosciutto-lemon-white-wine-and-capers-recipe/index.html

 
These sound great, Ang. I'd likely use warm corn tortillas over the flour. Love the flavor of corn

tortillas.

 
I thought corn tortillas were traditional with fish tacos too, but I prefer flour. He is one of the

better known chefs in town and puts twists on traditional dishes. His Wed cooking segment leans towards Heart Healthy. I liked the slaw combination---lots of fish tacos I've had use just plain cabbage. I haven't actually tried this yet, but will this summer---with fresh caught halibut(caught by someone else---I get seasick smileys/smile.gif

 
Awaiting fresh fish now smileys/smile.gif

Supermarkets here don't have really fresh fish. But there's a commercial fisherman who offers a very neat service once a week.

On Thursday mornings, he faxes us a list of what he caught that morning. We have a couple hours to decide what we want, fax the order back.

By 2pm, he delivers our fish to workplace.

Today, I'm awaiting some gurnard. Last week it was blue cod, and the week before it was snapper smileys/smile.gif

I LOVE fresh fish smileys/smile.gif

 
The fish cakes were darn good. H is already asking when we're going to eat the frozen ones.

I might try them next time without the mustard. Thanks Charlie.

Lots of alternatives here now. I was not too pleased with my fish tacos last (and the only) time, so maybe I should do that again. I've done the olives and potaoes several times but H is not so fond of it.

So next up will be the proscuitto. Lemon, White Wine and Capers....all things I love.

Thanks to all.

 
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