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Smells Fishy

May 18, 2011
Red cod

It does – red cod is probably one of the strongest smelling fish I have worked with, however, the taste is superior.  This is a quick and simple way to grill fish – it works with pretty much any white-meat ocean fish (tilapia, hoki, mahi-mahi, etc.)



The ingredients you will need:

  • Red cod (or other fish) fillet, thawed if frozen
  • Butter
  • Lemon juice (about a tablespoon)
  • Garlic salt, white pepper, coriander seeds, paprika, parsley
First, rinse the fish in cold water, and cut it in pieces if you like.  Crush the coriander seeds in a marble or porcelain mortar, or just throw them in a zipper bag and crush them with a meat tenderizer, hammer or other heavy object.  Heat about a tablespoon and a half of butter in a frying pan over medium-high to high heat.  Stir in all spices just as the butter starts to melt.  When it starts to sizzle, add the fish and quickly sear both sides until they become pale white.
Spice the butter

Spice the butter...

Sear the fish

... and sear the fish.

Once one side is nicely seared, turn the fish over and drop the heat to just below medium.  Add the lemon juice to the pan, and cover it.  It usually doesn’t take more than 10 minutes for the fish to cook thoroughly – if a meat thermometer reads 165 degrees in the center, it’s done.

The fish, cooked and ready to brown

Cooked through!

Remove the lid and turn the heat back up – all there’s left to it is to brown the fish, giving it a crispy, brown crust.  The butter will brown and lend a great color to the fish.  Make sure you turn it over often, letting both sides bask evenly in the buttery goodness.  When the fish looks crispy and appetizing, browned to your taste, serve it with a side of your choice.  Cheesy rice or parsley potatoes go great with it, but plain or brown rice or even steakhouse style fries can compliment the flavors.  Put a lemon on the side, so you or your guests can flavor it to taste at the table.

Enjoy your meal!

Red cod

Red Cod - ready to eat!

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