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Best way to cook cod?

Best way to cook cod?
Ive got a piece of fresh cod and was wondering whats the best way to cook it?
Ive got a george foreman and was wondering if it can be done on that?

Answer:

Ive got a piece of fresh cod and was wondering whats the best way to cook it?
Ive got a george foreman and was wondering if it can be done on that? I've used the foreman for cod. It almost always overcooks it and leaves it impossible to remove without making a mess.
Now I pan-fry it with Pam.

Answer:

Season, bake for 15 minutes on 380-400F. Should be 'just' cooked in the center. Do it for 20 mins on 380 if you like it a bit more done. Personally I like it if it is still a bit 'rare' in the center. Keeps it juicy.

Answer:

Thanks for the replies il throw it in the pan and see how it goes :)
Im not good at cooking so will try baking it when i get a bit better :D

Answer:

I think we have a consensus!!
The Foreman Grill is not the best way 2 cook cod.
Cod fillet will most likely stick 2 the Foreman grill, even if u spray it w/ Pam. I would season it w/ some lemon pepper & garlic powder, then bake it.
Pan frying would work as well. Cod also makes an excellent fish chowder.
Just be careful not 2 overcook it, that will make it dry & flavorless. It is done as soon as the flesh flakes.

Answer:

I agree with those above who commented on the Foreman grill. The problem with cod is it's a white meat fish which in general flakes very easily, and that is why the slightest bit of it sticking to the grill will force you to practically destroy it trying to get it off.
Fish is bad for sticking because of the oily fats they have in them. Do not fry fish in a pan! Frying fish will solidify the fats into saturated fat and the process creates free radicals that are carcinogens. An unsat fat that gets solidified through rapid heating is basically like making a presence of trans fat.
Salmon would be good for your Foreman grill because it's much tougher, but bake that cod brother.

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Just be careful not 2 overcook it, that will make it dry & flavorless. It is done as soon as the flesh flakes. x2, that's why I suggest 15 minutes in the oven. If it is not quite done at the temp you choose you can put it back in for 5 mins and will know for next time, or up the temperature by 10-20F.
Pan frying something like cod can be tricky - it can stick really easily, even with quite a bit of oil and be difficult to turn over while keeping in one piece.
Poaching is another option, as is broiling, but really baking allows you to put more flavor on the fish (for cod you can use anything from just ground pepper to hot curry powder) and keep it moist and in one piece and is easy.
BTW I do find covering with aluminum foil helps to keep in the moisture, especially if you add something like lemon juice. On the other hand some people prefer it slightly browned on the outside - you'll have experiment a bit to see how you like it.

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You can make some pretty tasty fish tacos out of cod. I'll post up a recipe when I get home if anyone is interested.

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Again, do not fry it in a pan.
You can steam it which is what I do with all my fish. This can be better than baking because you can just walk up to it and poke at it to tell if it's done, not having to open the oven and reach in to mess with it and letting out heat.

Answer:

Again, do not fry it in a pan.
You can steam it which is what I do with all my fish. This can be better than baking because you can just walk up to it and poke at it to tell if it's done, not having to open the oven and reach in to mess with it and letting out heat. Well f**k me! Reps.
I never thought of that - probably because of the way I like to season/coat my fish, but this could be even easier and quicker with less chance of messing up AND I wouldn't have to turn on the oven when it's nearly 100F outside.
Pus some dill, paper and fresh cilantro on it, steam and make a garlic lemon sauce on the side - Hmmm....
OK, I'm hungry. Tonight I've got Salmon with rhubarb/apple/pineapple sauce. Maybe I should steam the salmon instead of baking it since I won't be cooking it in the sauce?
Can you get the fish smell out of the steamer easily? I guess so because I have done muscles in it without any problem with residual 'flavor'.

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beer batter deep fry it mmmm.....

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beer batter deep fry it mmmm..... LOL. Maybe IF I even owned a deep fryer. I don't think I have enough oil in the house to do that anyway!
Actually halibut is better battered and deep fried IMO - that's used extensively in Alaska for fish and chips. Also personally I like Place (if you're in the UK) rather than cod.
IMO cod needs something with a reasonably strong flavor to go with it.

Answer:

I would bake it in a glass pan and seal with aluminum foil or saran wrap.
Cod will dry out very fast and will taste much better baked. Add salt and pepper, little garlic, little olive oil, sqeeze some lemon juice on fish.
It will taste delicious, full of flavor and juices.

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Steamed or poached in olive oil.

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Sprinkle with olive oil and desired spices, then throw it into an aluminum pouch and pitch it on the grill. The fish steams inside the pouch (you'll want to add some water or wine in the pouch), while still getting a nice crisp bottom.

Answer:

I love Cod. I always have steamed Cod, since its a flaky and moist fish.
Its sooo good





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