Showing posts with label alaskan cod. Show all posts
Showing posts with label alaskan cod. Show all posts

Saturday, June 12, 2010

Not Bobby Flay's Fish

I have always avoided buying cod. There's that association with cod liver oil, which I don't think I've ever tasted, but I know is supposed to be vile. Plus, it's sort of a boring fish. Bland and uninteresting, really. But a few weeks ago, as I studied the fish in my grocery store, there was precious little that was from the US or Canada. Seemed like most of the fish weren't wild-caught, either. Everything considered, I finally went for the Alaskan cod.

What a great fish! Versatile, easy to cook, and with a delicate flavor. I've made this dish three times in the last three weeks and it's been great every time. I grilled it first. If you don't have some kind of special fish grilling gadget, put aluminum foil on the grill, and oil the top side. I made the mistake of putting the fish directly on the grill the first time and it sticks like crazy. You'll find a spatula handy for lifting it since it will fall apart when cooked.

Be forewarned, though. While this fish cooks on the grill in about 10 minutes, this isn't a snazzy, spicy, jalapeno-laced hearty cookout dish. Bobby Flay would faint. If you're afraid of bold spices, this is the dish for you.

One of my personal quirks is that I'm not crazy about tomato sauces and over-powering spices on delicate fish. (With the exception of shrimp cocktail for some odd reason!) Alaskan cod has such a delicate flavor that I wanted to complement it, not hide it. So I made a marinade and then cooked it as a sauce. It's all very light and heart healthy! I recommend it with the Barley Corn Salad that I posted a couple of weeks ago. They both have gentle flavors that go together very well.

The second time I made it, the wind was so strong that I gave up on the grill and cooked it in the oven. It was still great. It releases juices when it's cooking. They tend to run off on the grill, but they're in the pan when you cook the fish indoors.

Marinated Alaskan Cod

3 fillets Alaskan cod

1 1/2 cups chicken broth
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons garlic powder
2 tablespoons Worcestershire sauce
salt (this depends on the saltiness of your broth, you may not need additional salt)

I like to mix things in large glass measuring cups so there's less to wash! Put all the ingredients, except the fish, in a bowl and whisk to combine.

Place the fillets in a ziplock bag and pour the marinade over them. Seal and let rest in the refrigerator for about an hour.

When ready to cook --

Preheat the grill. Spread a little bit of olive oil on one side of a sheet of aluminum foil and place the foil directly on the grill.

Lay the fish on the aluminum foil and close the grill.

Meanwhile, pour the remaining marinade into a small pot, cover and bring to a fast boil. Cook at a rolling boil, uncovered for at least 10 minutes. (If you're worried about a sauce that touched raw fish, reserve part of the marinade to cook before putting it on the fish.)

Keep an eye on the fish. It will separate into flakes to let you know it's done. It takes about 10 minutes on the grill or in a 425 degree oven.

Serve with the sauce and enjoy!

We’re celebrating the upcoming release of

The Long Quiche Goodbye!

Don't miss the fun! Avery is holding a "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!

Wednesday, April 14, 2010

Fish Cakes!

We've been eating more fish at
our house, since you just can't argue with
the health benefits. Fish is low in fat,
high in protein and an excellent source
of omega 3 fatty acids. We've been
trying it in a variety of ways. Our latest
was an Alaskan cod cooked up into
fish cakes.

I have to say, it was delicious! Crunchy on the outside
moist on the inside with a nice flavor that didn't
overwhelm. And the really nice thing is that it's
very simple to make.


6 tblspns butter
2/3 cup chopped green onion
1/2 cup organic flour
1 1/2 cups milk
1/2 chopped parsley
1/4 tspn black pepper
2 cups flaked cooked fish (cod, tuna or flounder)
4 tblspns plain bread crumbs
1/2 tspn Worcestershire sauce
1/4 tspn salt

1 large egg
1 tblspn water
1/2 cup flour
1 cup dry breadcrumbs
Vegetable oil


In a medium saucepan, melt the butter. Add the green onion and cook
until tender. Stir in the flour (should form a paste). Slowly add the milk,
stirring until it is smooth and comes to a boil. Add the parsley and
black pepper. Stir in the fish, the breadcrumbs, the Worcestershire
sauce and the salt. Let it cool.

In a shallow frying pan, pour in the oil until it is 1/8 of an inch deep set on
med-high heat. Mix the large egg with the water in a small bowl. In
another bowl put 1/2 cup of flour. In another bowl put the 1 cup of
bread crumbs.

Now form the fish cake batter into patties (makes 6-8). Coat on both
sides with flour, then with the beaten egg, then with the bread crumbs.
Place in the shallow frying pan and cook until browned, flipping once.
About 2 minutes per side. Serve with lemon or lime wedges.



Jenn McKinlay
Available Now

aka Lucy Lawrence
Available Now

Riley's April Contest


The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy enter! Just send an email to with “Contest” in the subject line.

Grilling Rub   Collection Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!