Cod Medallions with Penne Rigate

Thanks to http://www.pescetarianjournal.com/cod-medallions-with-penne-rigate-gluten/

Ingredients (Cod Medallions)
2 tablespoons light butter or margarine
Enough panko to put on top of 4-6 half fillets of cod
2-3 six-ounce fillets of cod, thawed and sliced in half
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet paprika

Ingredients (Penne Rigate with Marinara Sauce)
1 12-ounce package Penne Rigate (gluten-free = ok)
1 24-ounce jar Marinara sauce
1 tablespoon all-purpose herb seasoning
Parmigiano cheese, shredded (optional)

Prep:

1. Melt butter in saute pan over medium-low heat. Add panko and mix thoroughly. Remove from heat before it browns. Set aside.
2. Prepare the Penne according to the directions on the box. Keep warm.
3. Heat 4-6 servings of marinara sauce on low in a saucepan.
4. Preheat oven to 400 degrees.
5. Mix salt, pepper, and paprika in a small bowl.

Directions:

1. Place cod on baking pan and season the half-fillets with salt, pepper, and paprika mix. Place in oven and cook for 10 mins. 
2. Remove fish from oven and top each cod piece with a tablespoon of the buttered panko. Return to oven for another 5 minutes or so until the fish flakes easily with a fork and the panko crumbs have browned.
3. Plate a serving of pasta for each person and spoon the heated marinara sauce over the cooked pasta.
4. Use a spatula to place a cod medallion on each serving.
5. Top the panko with the herb seasoning and shredded cheese, if desired, and serve.

Simply Delicious Tartar Sauce

Simple, but delicious tartar sauce. Great for fish!

1/2 cup low-fat Sour Cream
2 tbsp pickled sweet relish
2 tbsp mayonaise
2 tbsp finely chopped onions
2 tbsp lemon juice
1 tsp salt

Mix and serve.

Nobu's Miso-Marinated Black Cod Recipe

Adapted from Nobu: The Cookbook, Serves 4

1/4 cup sake 
1/4 cup mirin 
4 tablespoons white miso paste 
3 tablespoons sugar 
4 black cod fillets, about 1/2 pound each

Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days. 

To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Roy's Misoyaki Butterfish Recipe

Found this great recipe over on the Home and Family section of the Hallmarkchannel.com website. Haven't tried it yet, but it looks about as authentic as it could be. Enjoy!

Tips:
Buy the freshest fish.
Fresh fish is vibrant in color.
Don't overcook! Cook on medium temperature.
Cook each side evenly.

Misoyaki Butterfish
Four 3-7 oz. boneless Black cod fillets or other oily fish.

For Marinade:
1 cup mirin
1 cup sake
1¼ lb shiro miso paste
1½ lb sugar


Method:
Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool.

Once cool, place fish in marinade and leave for 1-3 days.

When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.

For Sauce:
12 oz Red Bell pepper (finely minced)
12 oz Yellow Bell pepper (finely minced)
24 oz Onion (pulverized)
24 oz Daikon (pulverized)
9 cloves Garlic (fine minced)
3 oz Ginger (fine minced)
¼ bunch Cilantro (fine minced)
1 oz Scallion (fine minced)
4 oz Rice wine vinegar
8 oz WHEAT FREE Soy- Kikkoman
8 oz Vegetable stock
30 oz soy bean oil

Baby Bok Choy
½ lb Bok Choy
1 Tbsp Garlic (chopped)
1 Tbsp Ginger (chopped)
To taste Kosher Salt and Black Pepper
1 Tbsp Butter

Method:
Blanch in lightly salted water for thirty seconds, then sauté bok choy in a pan with garlic, ginger, butter, kosher salt, and pepper.

Serve Butterfish with rice and sautéed baby bok choy.

SALMON WITH PINEAPPLE RICE

Salmon

• 1/4 cup packed light-brown sugar
• 1/4 cup olive oil
• 3 tablespoons soy sauce (GF Tamari Sauce)
  
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine, or water
• 2 pounds salmon fillet
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Pineapple Rice

• 2 cups uncooked basmati rice- {or brown}
  
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro, leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

Tilapia with Cucumber Mint Relish

Tilapia with Cucumber Mint Relish

I got this recipe from a blog that I follow. It is really yummy. I only tried the fish but my mom tried it with the relish and really liked it.

Coconut, Mint, and Chive Relish:

1 1/2 cups peeled and chopped English Cucumber
3/4 teaspoon salt
3/4 cup chopped fresh chives
1/2 cup sweetened flaked coconut
2 Tablespoons finely chopped fresh mint
2 Tablespoons finely chopped fresh cilantro
1-2 jalapeno peppers seeded and minced
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 teaspoon mustard seeds

Fish:
2 teaspoons grated lime rind
1 1/2 Tablespoons fresh lime juice
1 teaspoon peanut oil (I used olive oil)
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper (I only used half this because I don't like things very hot)
6 ( 6 ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Cooking spray
lime wedges

I haven't tried this but it sounds good.
Coconut Rice:

1 cup coconut milk
1 1/2 cups water
1 teaspoon salt

1 cup white rice (not instant)

1 Tablespoon sugar

1. Preheat Boiler

2. To prepare Coconut Rice: Combine 1 cup coconut milk, 1 1/2 cups water, and 1 teaspoon salt in a pot over medium-high heat and bring to a boil, stirring OFTEN. Once it is boiling, add the rice and reduce heat to a simmer. Cover and cook 20-25 minutes. Once rice is cooked add 1 Tablespoon of sugar, sprinkle on top and let it soak in for a few minutes.
3. To prepare relish: Combine cucumber, chives, coconut, mint, cilantro, and jalapeno. Stir in 3/4 teaspoon salt, 2 Tablespoons of lime juice, and 1/2 teaspoon cumin. Heat 1 teaspoon peanut oil in a skillet over medium-high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add to cucumber mixture. Set aside
5. To prepare fish: Combine lime rind, lime juice, peanut oil, cumin, and red pepper; rub evenly over fish. Sprinkle fish with 1/4 teaspoon of salt and pepper. Place fish on a baking sheet covered with aluminum foil (easier to clean up) and broil 7-10 minutes or until fish flakes easily when tested with a fork.

6. Serve fish over coconut rice topped with cucumber relish

Okonomiyaki

Here's the YouTube Video of how it's done:



Official Ingredients (If you have a Japanese Store nearby):
(serves 2 people)

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt

200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
2 Eggs
100g Slice Pork (3 1/2 oz)

- Toppings -
Okonomiyaki Sauce
Long Green Onion
Mayonnaise
Dried Bonito Frakes
Aonori (Green Laver)


Kurt's Modified Ingredients (not as tasty, but probably more palatable and definitely easier to find ingredients for):
Serves 2

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
5 oz water
1/4 tsp Baking Powder
A Little Bit of Salt
Chopped 1/2 lb of Chicken, Beef, Seafood or Pork
200g Cabbage & onion (7 oz)
sprinkle in some Panko
2 Eggs
5-6 Slices raw bacon

- Toppings -
Okonomiyaki Sauce
Chopped Green Onion
Mayonnaise

Barbecued Shrimp

2 doz. jumbo shrimp
1/2 lb. butter
1 tsp. salt
1/4 tsp. garlic powder
Juice of 1 lemon (3 TBS)

Shell all but tails of shrimp. Mix all ingredients for marinade, add shrimp and marinade for 1 hour. Place shrimp on skewers and barbecue over hot grill, covered with foil, for about 29 minutes.

Try wrapping bacon around shrimp before grilling.

Shrimp with Snow Peas

2/3 lb. fresh shrimp

Marinade:
1-1/2 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon minced fresh ginger root
1-1/2 teaspoons cornstarch
1 teaspoon sesame oil

Seasoning sauce:
1 tablespoon chicken broth
3 tablespoons water
1/2 teaspoon cornstarch
3 tablespoons oyster sauce

1/2 cup vegetable oil (I have never used this much)
1 garlic clove, crushed
1/4 teaspoon salt
1/2 lb.fresh snow peas

Shell and devein shrimp. Rinse and pat dry with a paper towel. Combined marinade ingredients in a medium bowl. (I use zip lock bags) Add shrimp; mix well. Let stand 30 minutes. Pat dry with a paper towel.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in wok 30 second over high heat. Stir-fry garlic until golden, 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with a slotted spoon, draining well over wok. Add salt and snow peas to oil in wok. stir-fry over high heat 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings
serve with fried rice see recipe under side dishes.