When you're in the mood for other fish, consider cod, a popular saltwater fish that can be baked, broiled, or fried. These easy seafood recipes slip cod into everything from chowders to tacos, with very little effort.See Popular Cod Fish Recipes
Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.
Cod is a mild, flaky fish. Sound dull? No, this versatile fish happens to be the perfect canvas for a crispy golden crust that bursts with flavor.
A spicy coating gives lots of flavor--but little fat--to this fabulous fish recipe.
At Canlis, chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.
Fish fillets simmer quickly in a delicious tomato sauce that's been seasoned with a blend of Cajun spices that add a flavorful kick to the dish.
Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they're very good with silky black cod fillets.
Fish becomes a family favorite in this tasty baked dish featuring layers of broccoli, fish and a creamy cheese sauce.
You can make the mixture for the fish cakes ahead of time and store it in the refrigerator until dinner the next day.
The flavors in this crispy seafood dish echo those in Grace Parisi's high-end pan roast, but Melissa Rubel Jacobson chose less expensive seafood for her interpretation. "I used only a thin coating of batter -- somewhere between a beer batter and tempura -- so the flavor of the fish doesn't get lost," she says.
Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a supercrispy crust for cod fillets. Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.
You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.
Make the most of fresh, in-season fruit by serving it as part of this protein-packed dinner. You can use fresh or frozen cod or thaw the fish overnight in the refrigerator if starting with frozen.
This recipe brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.
At The Restaurant: $29 per person. This recipe is based on barigoule, a Provencal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.
At Home: $8 per person. Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.
These poached cod dumplings add an elegant note to dinner, making them ideal to serve to guests.
Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod, they are a terrific match for zippy caipirinhas.
This creamy chili-mayonnaise dressed seafood salad is a classic. Here it is served in a bread bowl.