Cod is a workhorse of a fish. Not only is it economical, but it’s suitable for a wide variety of preparations–from deep frying to baking. All delicious, of course.
My mother used to simply boil the cod, then serve with melted butter. But as I researched recipes on the internet, I came up with two interesting alternatives. The first boils the cod in sugared water, then broils.
The second, a simpler alternative, is sprinkled in salt, pepper and paprika, then baked (and served) topped with a melted stick of butter.
Now clearly the second would have the advantage in work effort. But which would be the winner in taste? I decided to make both to see. My husband, oldest daughter and I all judged the results.
In the end the boiled then broiled version (recipe below) did indeed taste more like lobster and edged out the other in flavor. The pre-boil in the sugared water adds a lobster-like sweetness and the subsequent broiling gave it a nice firmness.
But we also really liked the baked version. So on a day with lower energy levels, I wouldn’t hesitate to make that!
- 4-6 cups water
- ¾ cup sugar or equivalent substitute
- 1 Tablespoon salt or lite salt
- 1 ½ lb cod, cut into 4 6-ounce portions (thick is preferable)
- Salt, pepper, paprika for sprinkling
- 2 Tablespoons butter, melted
- Lemon and butter for serving
- In a medium saucepan, bring water to a boil. Dissolve sugar and salt in the water.
- Add cod pieces and boil 3-5 minutes, depending on thicknessof fish.
- Carefully (to avoid breakage) place fish on broiler pan or aluminum foil. Brush with melted butter, then sprinkle liberally with salt, pepper and paprika.
- Broil until fish flakes easily (approx. 145 F), about 5-10 minutes.
- Serve with melted butter and lemon.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 116mgSodium: 2136mgCarbohydrates: 40gFiber: 1gSugar: 38gProtein: 39g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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