1 1/4lb Cod fillet, cut into four pieces and patted dry 1/3 C Flour Salt and Pepper 4 TB Olive Oil 1 TB Shallot, chopped fine 1/3C Dry White Wine 12 Littleneck Clams ½ C Corn, fresh or frozen 3 TB ...

When people hear the term “convenience food,” all too often their minds turn to something you probably shouldn’t be eating but have to because of limited time. It could be frozen or canned food; or ...

When I want something easy to make for dinner, I always opt for a one-pan meal. Cod is the perfect protein because it easily cooks up in the oven. However, it's a mild fish and needs strong seasonings ...

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy ...

I’ve never had a food allergy or strong aversion to anything edible, but, like everyone, I have preferences and dislikes. I recently noticed that whenever I went shopping for fresh or frozen fish, I ...

Heat the water with half the salt and the kombu. Bring to heavy simmer, not a boil. Gently place the cod fillets in the water and cook on simmer for 3-4 minutes (thin fillet) or 8-10 (thick fillets).

You can substitute red snapper or haddock for the cod. The “skinned” side of a skinless fillet can be identified by its streaky, slightly darker appearance. Why This Recipe Works Butter basting, a ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

If you're a fish lover and regularly turn to salmon, tuna and swordfish for healthy, pescatarian-friendly dinners, then we have another option for you to try: cod fish. White fish doesn't always get ...

Warm the curry powder in a small skillet over medium-high heat until it becomes aromatic, then remove from heat and allow it to cool. Combine with softened butter, and refrigerate in a covered bowl ...