Comments on: Ask Roni: Cod Help! http://greenlitebites.com/2009/01/06/ask-roni-cod-help/ Healthy ideas for the whole family. Sun, 08 Nov 2009 02:11:30 +0000 http://wordpress.org/?v=2.6.1 By: roni http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-18711 roni Wed, 11 Feb 2009 00:44:26 +0000 http://greenlitebites.com/?p=865#comment-18711 No problem! That may help next time. When all the water drips away the fish should be not as slimy. Hope that helps! No problem! That may help next time. When all the water drips away the fish should be not as slimy. Hope that helps!

]]> By: Michelle http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-18703 Michelle Tue, 10 Feb 2009 20:10:26 +0000 http://greenlitebites.com/?p=865#comment-18703 No roni, I didn't broil it where water can drip away. I used one of those heavy casserole dishes. I never broiled anytihing before and guess I didn't realize I need to use a special surface. Thanks for responding! No roni, I didn’t broil it where water can drip away. I used one of those heavy casserole dishes. I never broiled anytihing before and guess I didn’t realize I need to use a special surface. Thanks for responding!

]]> By: roni http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-18677 roni Tue, 10 Feb 2009 03:17:32 +0000 http://greenlitebites.com/?p=865#comment-18677 Oh! and was it from frozen? Oh! and was it from frozen?

]]> By: roni http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-18676 roni Tue, 10 Feb 2009 03:17:15 +0000 http://greenlitebites.com/?p=865#comment-18676 Seems like too much moister to me. Did you broil it on a surface where the water would drip away? Like a broil pan or even just a rack on top of a cookie sheet?? Seems like too much moister to me. Did you broil it on a surface where the water would drip away? Like a broil pan or even just a rack on top of a cookie sheet??

]]> By: Michelle http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-18495 Michelle Thu, 05 Feb 2009 03:12:33 +0000 http://greenlitebites.com/?p=865#comment-18495 I just made a cod dinner and it was so disgusting. There was milky white slime all over it and underneath. Even after I blotted it with paper towel as soon as I put the cod in my mouth it dissolved. Do you think I overcooked it? It was a frozen bag of cod, and it told me to broil for 5 mins on each side which is exactly what I did :( I just made a cod dinner and it was so disgusting. There was milky white slime all over it and underneath. Even after I blotted it with paper towel as soon as I put the cod in my mouth it dissolved. Do you think I overcooked it? It was a frozen bag of cod, and it told me to broil for 5 mins on each side which is exactly what I did :(

]]> By: superartsy http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17536 superartsy Fri, 09 Jan 2009 02:53:13 +0000 http://greenlitebites.com/?p=865#comment-17536 I have a recipe posted on my blog for cod with balsamic vinegar marinade. http://sowhatsnewtoday.wordpress.com/2008/10/09/cod-with-balsamic-vinegar/ I love fish and salmon is my favorite if trying a flavorful marinade. however if you dont like fishy-fish i think any white fish,tilapia,flounder,cod are great. I have a recipe posted on my blog for cod with balsamic vinegar marinade. http://sowhatsnewtoday.wordpress.com/2008/10/09/cod-with-balsamic-vinegar/
I love fish and salmon is my favorite if trying a flavorful marinade. however if you dont like fishy-fish i think any white fish,tilapia,flounder,cod are great.

]]> By: Debbie http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17464 Debbie Tue, 06 Jan 2009 22:01:39 +0000 http://greenlitebites.com/?p=865#comment-17464 Thank you for all your suggestions....Im afraid it will be awhile before I try it again...bag full in the freezer or not!!! Yeah that bad... we like Tilapia alot and Salmon, so I will stick to those... thanks again Thank you for all your suggestions….Im afraid it will be awhile before I try it again…bag full in the freezer or not!!! Yeah that bad… we like Tilapia alot and Salmon, so I will stick to those… thanks again

]]> By: Kathy http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17460 Kathy Tue, 06 Jan 2009 19:54:23 +0000 http://greenlitebites.com/?p=865#comment-17460 Hungry Girl had a great recipe on her site this morning for baking it with a coating of crushed Fiber One and panko seasoned with garlic powder and onion powder. She dipped the cod in eggbeaters, then the crumbs and baked it at 450 degrees. Hungry Girl had a great recipe on her site this morning for baking it with a coating of crushed Fiber One and panko seasoned with garlic powder and onion powder. She dipped the cod in eggbeaters, then the crumbs and baked it at 450 degrees.

]]> By: Amy Haines http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17459 Amy Haines Tue, 06 Jan 2009 19:45:08 +0000 http://greenlitebites.com/?p=865#comment-17459 My husband goes fishing for cod once or twice a year and we have pounds and pounds of it in our freezer at any given time. I have a few great ways to prepare cod. Roni is correct, cod can easily be overcooked. You only need 20 minutes at 325F for the first inch or so of thickness, and about 2 minutes per inch after that. Most cod filets are not thicker than 2 inches, so 25 minutes is a good amount of time to cook a generously sized filet. Some of my favorite ways to cook it follow: One: leave filets whole, or cut into 4" individual filets. Season lightly with salt and pepper and place in a baking dish. Preheat oven to 325F. Mix together a can of chopped tomatoes seasoned with basil and garlic (del MOnte makes a good canned product for this purpose) with 2T balsamic vinegar. Pour over the fish and place in oven for 20-25 minutes until fish is just cooked through and flakes easily with a fork. I also make cod cakes often. The recipe variations are endless, but I start by poaching the cod filets (about 2 lbs) in water with 2 bay leaves, a few whole peppercorns, and if you have them, 2 or 3 juniper berries. Let cod cool, then flake with your hands. Mix with one egg, one cooked and mashed potato, chopped onion, celery, and red bell pepper, a T or so of prepared dijon mustard, and any other seasonings you desire. Form 1/4 to 1/3 cup quantities into patties and bake on an oven stone for 15 minutes, turning once in the middle of cooking. Serve with steamed green beans and a sauce made with low-fat mayo combined with sweet pickle relish and a dash of Worcestershire sauce. Delicious! My husband goes fishing for cod once or twice a year and we have pounds and pounds of it in our freezer at any given time. I have a few great ways to prepare cod. Roni is correct, cod can easily be overcooked. You only need 20 minutes at 325F for the first inch or so of thickness, and about 2 minutes per inch after that. Most cod filets are not thicker than 2 inches, so 25 minutes is a good amount of time to cook a generously sized filet.

Some of my favorite ways to cook it follow:

One: leave filets whole, or cut into 4″ individual filets. Season lightly with salt and pepper and place in a baking dish. Preheat oven to 325F. Mix together a can of chopped tomatoes seasoned with basil and garlic (del MOnte makes a good canned product for this purpose) with 2T balsamic vinegar. Pour over the fish and place in oven for 20-25 minutes until fish is just cooked through and flakes easily with a fork.

I also make cod cakes often. The recipe variations are endless, but I start by poaching the cod filets (about 2 lbs) in water with 2 bay leaves, a few whole peppercorns, and if you have them, 2 or 3 juniper berries. Let cod cool, then flake with your hands. Mix with one egg, one cooked and mashed potato, chopped onion, celery, and red bell pepper, a T or so of prepared dijon mustard, and any other seasonings you desire. Form 1/4 to 1/3 cup quantities into patties and bake on an oven stone for 15 minutes, turning once in the middle of cooking. Serve with steamed green beans and a sauce made with low-fat mayo combined with sweet pickle relish and a dash of Worcestershire sauce. Delicious!

]]> By: Sarah http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17453 Sarah Tue, 06 Jan 2009 18:08:07 +0000 http://greenlitebites.com/?p=865#comment-17453 Since my BF is an avid fisherman we eat a lot of fresh fish (which needs almost NO help to taste fantastic) however, sometimes he catches too much, and we need to freeze it. My thawing tip: thaw it by immersing it completely in milk with a DASH of cinnamon. The milk draws out all the fishy taste and the cinnamon helps the milk. When it's thawed, rinse in water really really well. You will swear you are eating fresh caught fish!! Since my BF is an avid fisherman we eat a lot of fresh fish (which needs almost NO help to taste fantastic) however, sometimes he catches too much, and we need to freeze it.

My thawing tip: thaw it by immersing it completely in milk with a DASH of cinnamon. The milk draws out all the fishy taste and the cinnamon helps the milk.
When it’s thawed, rinse in water really really well.

You will swear you are eating fresh caught fish!!

]]> By: Dee http://greenlitebites.com/2009/01/06/ask-roni-cod-help/#comment-17452 Dee Tue, 06 Jan 2009 17:59:29 +0000 http://greenlitebites.com/?p=865#comment-17452 I always find with fish that defrosting and them patting dry as thoroughly I can before adding breading/seasoning seems to work the best! I always find with fish that defrosting and them patting dry as thoroughly I can before adding breading/seasoning seems to work the best!

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