Cod with Sage Garlic Butter

Cod with Sage Garlic Butter

A Cod Fish Recipe with Sage Garlic Butter that is so wickedly delicious it will melt in your mouth! Delicate yet meaty cod fillets are pan-fried and a decadent compound butter made with butter-fried sage leaves, parsley, garlic, shallots, Dijon and lemon is melted over top.

If you’ve never had fried sage leaves before…what are you waiting for? They crisp up with a flavor that is so good it is almost indescribable. I could make a meal out of them! They transform into salty, savory leaves of delight. A true love experience.

This can be made with any herbs like basil, tarragon or just double the parsley (skip the butter frying). The important thing is that you make it! Buttery. Salty. Lemony. Herby. I can’t think of a reason not to!

Cod with Sage Garlic Butter

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Cod with Sage Garlic Butter
(adapted from Coastal Living)

6 large Sage leaves
1/4 cup Butter + 1 tablespoon
1 tablespoon Parsley, chopped
2 teaspoons Shallots, minced
2 cloves Garlic, minced
1/2 teaspoon Dijon Mustard
1 tablespoon All-Purpose or Rice Flour
2 tablespoons Lemon Juice
Sea Salt and Fresh Black Pepper
2 tablespoons Canola Oil
1 + 1/4 pound skinless Cod Fillets
Lemon Wedges, for serving

1. In a deep, large skillet melt 1 tablespoon of butter over medium low heat. Fry the sage leaves on both sides until crispy. Remove to a small bowl and add the rest of the butter, parsley, shallots, garlic, mustard, flour and lemon juice. Stir together crushing the sage leaves into the mixture. Season with salt and pepper.

2. Heat oil in the same skillet over medium-high heat. Season cod with salt and pepper. Cook 5 minutes on first side. Use a thin metal spatula to carefully turn them over. Continue cooking 2-3 more minutes. Split the butter evenly between the fillets and spread over top. Allow to cook for 2-3 more minutes. Cod will turn opaque and begin to flake apart when cooked through.

3. Remove carefully from pan, spoon melted butter in pan over top and serve with lemon wedges.

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Cod with Sage Garlic Butter


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Fish Tacos with Pico De Gallo and Coconut Cole Slaw

Coconut-Almond Crusted Fish Tacos

I’ve only had fish tacos once before. It’s taken me awhile to warm up to the whole idea of fish in a taco. But I love them! They are nothing like the Tex-Mex tacos I’ve known my entire life. But they are every bit as delicious and that’s all that matters.

You can use these recipes to make tacos or you can deconstruct them and eat the fish as is with the pico de gallo on top. Each component works by itself.

The tacos are layered in corn tortillas with smoky, spicy coleslaw that gets a kick of flavor from cayenne, lime juice, fresh cilantro, and toasted coconut flakes. The slaw tastes even better the second day after the flavors have time to develop. The tilapia fillets are crusted with a mixture of chopped almonds, coconut flakes, Chile powder, and panko. I baked them but you could pan fry them in shallow oil. They are finished with a Pico de Gallo speckled with bits of avocado, tomatoes, onion and fresh corn right off the cob seasoned with cilantro.

I was shocked when after eating his first fish taco, ever, my Dad proclaimed it to be just as good as eating a burger. Being a dedicated burger lover it was the ultimate compliment.

Coconut-Almond Crusted Chicken w/ Pico de Gallo

The cold, juicy coleslaw is a nice contrast to the hot and crispy fish and the mild, buttery Pico de Gallo. Insanely good. Yes, there is a fish taco heaven.

Coconut-Almond Crusted Fish Tacos

Toasted Coconut Tilapia Tacos
(by Reeni)
Coconut-Almond Crusted Tilapia
1/3 cup almonds
1/3 cup unsweetened coconut flakes
1/3 cup panko crumbs
1 tablespoon Chile powder
Sea salt and pepper
1 egg, beaten
1 pound tilapia fillets (or other whitefish)
1. Preheat oven to 425 degrees. If pan-frying use a large saute pan or iron skillet. Add a shallow layer of vegetable or canola oil.
2. Use a food processor to chop the almonds into crumbs.
3. In a shallow dish mix the almond crumbs with the coconut flakes, panko, and Chile powder. Season with salt and pepper.
4. Set up a dredging station with egg in a shallow dish with the crumb mixture next to it, then the baking pan.
5. If frying heat your oil over medium heat.
6. Season your fish with salt and pepper. Dredge each fillet in egg than in the crumb mixture. Press the mixture onto the fish to get a good crust.
7. Pan-fry on each side until cooked through and crispy. Or bake for about 15 minutes until cooked through.
Pico de Gallo
1 avocado, diced
2 tomatoes, diced
1/3 cup yellow or red onion, diced
1 ear of corn, cooked, kernels removed
1 jalepeno, diced, seeds and ribs removed(optional)
2 tablespoons cilantro, fresh, chopped
juice of one lime
2 tablespoons extra-virgin olive oil
Sea salt and pepper
Toss everything together, season with salt and pepper.
Refrigerate until ready to serve.
Toasted Coconut Cole Slaw
1/3 cup unsweetened coconut flakes
3 cups cabbage, shredded
1/3 carrot, shredded
1/4 cup Cilantro, fresh, chopped
3/4 cup Mayonnaise(like Hellmann’s or Best Foods)
1 lime
1 teaspoon Dijon mustard
1 tablespoon Honey
1/4 teaspoon Cayenne pepper or Peperoncino(adjust to your own heat preference)
Sea salt and fresh pepper
1. Toast the coconut in a small saute pan on medium heat just until it turns a light golden color. Remove from heat and let cool.
2. In a large bowl add the cabbage, carrots, coconut and cilantro.
3. In a medium bowl whisk together the mayo, the juice of the lime, mustard, honey, and cayenne. Season with salt and pepper.
4. Pour over the cabbage mixture and toss well. Refrigerate until serving.
*To build your tacos use a heated corn tortilla, layer the slaw first then hunks of tilapia topped with the Pico de Gallo.

Coconut-Almond Crusted Fish Tacos