ALASKA COD, ORZO AND CUCUMBER SALAD

  • 1 lb. Alaska cod fillets

  • 2 cucumbers, peeled, seeded and cut on a bias into thin strips

  • 1 cup Orzo, a rice-shaped pasta

  • 1/4 cup green onion, thinly sliced

  • 8 lettuce leaves

  • 4 lemon wedges

  • 1/2 cup blue cheese salad dressing

  • 1 tsp. lemon zest

  • 1/4 tsp. fresh lemon juice

  • 4 tsp. red bell pepper, diced

  • salt and pepper, to taste

Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.

Broil or Saute the Alaska cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4-8 minutes. Set aside to cool.

Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8-10 minutes). Cool by running under cold water. Drain well and set aside.

Flake the cooled Alaska cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.

Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 tsp. of red bell pepper and 1 lemon wedge; serve.

Makes 4 servings.

 
 

ALASKA COD CORN TORTILLA SOUP

  • 1/2 cup onions, chopped

  • 1 clove garlic, minced

  • 1 tbsp. butter

  • 1 tsp. oregano, dried

  • 3/4 tsp. cumin, ground

  • 1/2 tsp. red pepper flakes, or to taste

  • 1 can (14-1/2 oz.) chicken broth, low-salt

  • 1 can (14-1/2 oz.) whole, peeled tomatoes, coarsely chopped

  • 2/3 cup corn kernels, frozen

  • 4 (5 oz. each) Alaska cod fillets

  • cilantro, chopped, to garnish

  • tortilla strips

Saute onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Makes 4 servings.

 

ALASKA COD WITH GREEK WALNUT SALSA

  • 6 (6 oz. each) Alaska cod fillets, thawed

  • oil, as needed

  • Greek Walnut Salsa

Season cod fillets with salt and pepper. Saute in oil in a non-stick or heavy saute pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa.

Makes 6 servings.

 

GREEK WALNUT SALSA

  • 1-1/4 cups tomatoes, finely chopped

  • 1/2 cup cucumbers, finely chopped

  • 2 tbsp. olives, finely chopped

  • 2 tbsp. red onions, finely chopped

  • 1 tbsp. lemon juice

  • 1 tsp. olive oil

  • 1 tsp. parsley, chopped

  • 1/4 tsp. garlic, minced

  • pinch oregano, dried

  • 1/4 cup walnuts, chopped, toasted

Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.å

 

ALASKA QUICK BAKED COD

  • 1/2 lb. Alaska cod fillets, thawed if necessary

  • salt and pepper

  • 1 tomato, peeled and chopped

  • 1-1/2 tsp. green onion, chopped

  • 1/4 tsp. each basil and oregano, crushed

  • 1 tsp. butter or margarine

  • 1/4 cup shredded Monterey Jack cheese

  • 1 tbsp. grated Parmesan cheese

Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle with salt and pepper. Combine tomato, onion and seasonings; spoon over cod. Dot with butter. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Sprinkle with cheeses; bake until melted.

Makes 2 servings.

 

CANTONESE-STYLE ALASKA COD

  • 1 lb. Alaska cod fillets, thawed if necessary

  • 1 tbsp. butter or margarine

  • 2 tsp. lemon juice

  • salt and pepper

  • 1 tbsp. packed brown sugar

  • 1 tsp. cornstarch

  • 2 tbsp. each water and cider vinegar

  • 1 tbsp. soy sauce

  • 1 cup diagonally sliced celery

  • 1/2 cup canned pineapple chunks, drained

Cut cod into serving-sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod.

Makes 4 servings.

 

POACHED ALASKA COD WITH LEMON BUTTER SAUCE

  • 1-1/2 lbs. Alaska cod fillets, thawed if necessary

  • 1 quart water

  • 1/4 cup lemon juice

  • 1 small onion, sliced

  • 1 bay leaf

  • 4 each peppercorns and whole cloves

  • 1 tsp. salt

  • Lemon Butter Sauce

  • minced parsley

Cut cod into serving-size pieces. Combine water, lemon juice, onion and seasonings. Bring to boil; simmer 20 minutes. Add cod. (If necessary, add boiling water to cover cod.) Simmer, covered, 5 to 10 minutes or until cod flakes easily when tested with a fork. Remove cod to platter. Pour Lemon Butter Sauce over cod; garnish with parsley.

Makes 4 to 6 servings. Recipe may be halved.

Lemon Butter Sauce: Melt 1/4 cup butter; add 2 tbsp. lemon juice. Serve warm. Makes about 1/3 cup.

 

HEARTY ALASKA COD CHOWDER

  • 1-1/2 lbs. Alaska cod fillets, thawed if necessary

  • 1 cup each chopped onion and chopped zucchini

  • 1 large clove garlic, minced

  • 1/4 cup oil

  • 1 can (14-1/2 to 16 oz.) tomatoes

  • 2 cups tomato juice

  • 1/3 cup dry white wine or water

  • 3/4 tsp. each salt and basil, crushed

  • generous dash bottled hot pepper sauce

Cut cod into large chunks. Saute onion, zuccini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork.

Makes 6 servings. Recipe may be halved.

 

PORTUGUESE-STYLE ALASKA COD

  • 1 cup sliced mushrooms

  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 2 tbsp. oil

  • 1 can (14-1/2 to 16 oz.) tomatoes, broken up

  • 1/4 cup sliced ripe olives

  • 1 tbsp. minced parsley

  • 1/2 tsp. oregano, crushed

  • 1/8 tsp. salt

  • dash pepper

  • 1 lb. Alaska cod fillets, thawed if necessary

  • hot cooked rice (optional)

Saute mushrooms, onion and garlic in oil. Add remaining ingredients except cod; bring to boil. Cook, uncovered, 10 minutes; stir occasionally. Cut cod into serving-sized pieces; add to tomato mixture. Cover and cook over medium heat 8 to 10 minutes or until cod flakes easily when tested with a fork; baste occasionally. Serve with rice.

Makes 6 servings.

Tip: If desired, remove cod and add a mixture of 2 tsp. flour and 1 tbsp. water to tomato mixture. Cook and stir until slightly thickened.

 

SCANDINAVIAN-STYLE ALASKA COD PLATTER

  • 1-1/2 lbs. Alaska cod fillets, thawed if necessary

  • 1/4 cup chopped onion

  • 3 tbsp. butter or margarine, divided

  • 1/2 cup water

  • 1/4 cup dry white wine

  • salt

  • 6 peppercorns

  • half-and-half

  • 2 tbsp. flour

  • pepper

  • hot cooked new potatoes

  • hot cooked peas

  • minced parsley

Cut cod into serving-sized pieces. Saute onion in 1 tbsp. butter until tender. Add water, wine, 1 tsp. salt and peppercorns; bring to boil. Add cod, reduce heat and simmer about 10 minutes or until cod flakes easily when tested with a fork. Remove cod to platter; keep warm. Strain poaching liquid; add half-and-half to make 1 1/4 cups. Melt 2 tbsp. butter. Stir in flour; cook 1 minute. Gradually add poaching liquid mixture. Cook and stir until thickened. Season to taste with salt and pepper. Arrange potatoes and peas on platter with cod. Pour sauce over cod; garnish with parsley

Makes 4 to 6 servings.

 

CRUMB-TOPPED ALASKA COD

  • 1 lb. Alaska cod fillets, thawed if necessary

  • melted butter or margarine

  • 1/4 cup fine dry bread crumbs

  • 1 tbsp. chopped parsley

  • 1/8 tsp. each salt, pepper and paprika

  • lemon wedges

Cut cod into serving-size pieces. Coat on all sides in about 3 tbsp. melted butter. Place in baking dish. Combine bread crumbs, parsley, seasonings and 1 tbsp. melted butter. Sprinkle crumb mixture over cod. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Serve with lemon wedges.

Makes 4 servings. Recipe may be halved.

 

GRILLED ALASKA COD WITH VEGETABLES
The Reynolds Kitchens

  • 2 sheets (18 x 20-inches each) Reynolds Wrap® heavy-duty aluminum foil

  • 4 (4 to 6 oz. each) Alaska cod fillets, thawed if necessary

  • 2 cups shredded carrots

  • 1 cup shredded zucchini

  • 1 cup sliced mushrooms

  • ¼ cup chopped green onion

  • 1 clove garlic, minced

  • 1 tbsp. sesame seeds

  • 2 tbsp. butter or margarine

  • salt & pepper, to taste

  • lemon slices

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Alaska Cod fillets in center of foil pan. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame sees. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices. Makes 4 servings.

 

MEXICAN-STYLE ALASKA COD

  • 4 sheets (12 x 18" each) Reynolds Wrap® Everyday Heavy Duty Aluminum Foil

  • 4 Alaska cod fillets (4 to 6 oz. each)

  • 2 cups frozen whole kernel corn

  • ½ cup green or red bell pepper, chopped

  • ½ cup salsa

  • ¼ cup fresh cilantro, chopped

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Place on Alaska Cod fillet on each sheet of foil. Top with corn, green pepper, and salsa.

Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 18 to 22 minutes on a cookie sheet in oven. Sprinkle with cilantro before serving. Makes 4 servings.

Grill: 10 to 12 minutes in a covered grill.

 

FOIL-WRAPPED PARMESAN BAKED ALASKA COD

  • 4 (4 to 6 oz. each) Alaska cod fillets

  • 4 sheets (12 x 18" each) Reynolds Wrap heavy-duty aluminum foil

  • ¼ cup grated Parmesan cheese

  • Cayenne pepper

  • 2 medium zucchini, slice

  • ½ medium red bell pepper, cut in strips

Preheat oven to 450°F, spray foil with nonstick cooking spray. Place one Alaska Cod fillet on each sheet of foil. Sprinkle with Parmesan cheese and cayenne pepper. Top with vegetables. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 18 to 22 minutes on a cookie sheet in oven. Makes 4 servings.

Grill: Preheat grill to medium-high and grill 10 to 12 minutes in a covered grill.

LEMON GARLIC ALASKA COD

  • 2 tbsp. butter*

  • 2 tsp. minced garlic

  • 1 tsp. lemon pepper

  • 2 (4 to 6 oz. each) Alaska cod fillets, thawed if necessary

  • Lemon wedges

Melt butter in large skillet over medium-high heat. Stir in garlic. Season cod fillets on both sides with lemon pepper. Place fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Makes 2 servings. Recipe may easily be doubled.

*If desired, olive oil may be substituted for butter.

 
 

GARLIC SESAME ALASKA COD

  • 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil

  • 4 (5 to 6 oz. each) Alaska cod fillets, thawed if necessary

  • ¼ cup soy sauce

  • 2 tsp. dark sesame oil

  • 2 cloves garlic, minced

  • ¼ tsp. red pepper flakes

  • 3 cups fresh sugar snap peas or snow peas

  • 2 cups sliced mushrooms

  • 2 medium carrots, sliced

  • 2 tsp. toasted sesame seeds

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Cod fillet on each sheet or Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Combine soy sauce, oil, garlic and red pepper flakes; spoon one tablespoon over each fillet. Top with vegetables. Spoon remaining sauce over vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 15 to 18 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. Sprinkle with sesame seeds before serving. Makes 4 servings.

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Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603

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