Coleson’s Catch Cod Fillets Archives | Coleson Foods, Inc.

Cod Fillets Cabbage and Dill

Cod Fillets Cabbage and Dill

Cod Fillets

Course

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
Splash of Oil
Flour to coat
Salt and Pepper
1 Tbsp Butter
¼ c Yellow Onion diced
2 c Green Cabbage shredded
2 Tbsp Fresh Dill chopped
½ c Chicken Broth
½ c cream cheese cut into cubes

Course

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
Splash of Oil
Flour to coat
Salt and Pepper
1 Tbsp Butter
¼ c Yellow Onion diced
2 c Green Cabbage shredded
2 Tbsp Fresh Dill chopped
½ c Chicken Broth
½ c cream cheese cut into cubes

Cod Fillets

Instructions

Dry the cod fillets with paper towel, season with salt and pepper and dust with flour. Sauté in oil, set aside.
In a saucepan sauté the onion in butter until clear. Add the cabbage and broth and cover.
Cook until al dente and add the dill and cream cheese turn off heat stir and cover. After a few minutes stir again. The cream cheese should be mostly melted but not all the way.
Place the cod in a shallow bowl and cover with the cabbage.

Cod Fillets with Curry and Ginger

This Cod Fillet Recipe Serves 2

Cod Fillets

Course

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
1 tsp Curry Powder
1 Tbsp Flour
2 tsp Oil
1 Tbsp Fresh Ginger grated
1 tsp garlic minced
¼ c Chicken Broth
½ c Coconut Milk
Salt and Pepper to taste
2 Tbsp Cilantro chopped

Course

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
1 tsp Curry Powder
1 Tbsp Flour
2 tsp Oil
1 Tbsp Fresh Ginger grated
1 tsp garlic minced
¼ c Chicken Broth
½ c Coconut Milk
Salt and Pepper to taste
2 Tbsp Cilantro chopped

Cod Fillets

Instructions

Dry the cod fillets with paper towel. Season fillets with salt and pepper.
Mix the curry powder with the flour and coat the cod with it.
Heat 1½ tsp oil in a sauté pan and cook the fillets letting them turn golden. Set aside.
In a sauté pan cook the ginger and garlic in ½ tsp oil.
Add the chicken broth and coconut milk and simmer until it starts to thicken.
Add the cod fillets and cilantro and simmer 1 minute, shaking the pan to coat the cod.
Serve with rice.

Cod Fillets with Pomegranate and Quince

Cod Fillets with Pomegranate and Quince

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 c Quince peeled, cored, diced
¼ c Sugar
⅓ c Pomegranate Seeds
water

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 c Quince peeled, cored, diced
¼ c Sugar
⅓ c Pomegranate Seeds
water

Instructions

In a saucepan, cover the quince with water then add sugar.
Boil until tender; remove lid to reduce the liquid a bit. It will not fall apart like an apple; it will stay square. Chill.
Poach the cod in salted water and pat dry; serve with the chilled quince and sprinkle with pomegranate seeds.

My Thoughts on Quince

I like the plain quince flavor but other flavors that can be added during the cooking of the quince are orange zest, grated ginger, or raisins. The concept is similar to serving applesauce with a pork chop - if you are a purest, you may like it plain, but many like to doll it up. I find quince fun to play around with. Chopped parsley or a mint sprig is a pretty garnish . Side salad is good side dish.

Cod Fillets with Roasted Pumpkin

Cod Fillets with Roasted Pumpkin

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 Tbsp Butter
2 c Cooking Pumpkin peeled, seeded, diced
2 Tbsp Butter melted
½ tsp Allspice
½ tsp Thyme
½ c Red Onion diced
⅓ c Chicken Stock
Flour
Salt and Pepper to taste

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 Tbsp Butter
2 c Cooking Pumpkin peeled, seeded, diced
2 Tbsp Butter melted
½ tsp Allspice
½ tsp Thyme
½ c Red Onion diced
⅓ c Chicken Stock
Flour
Salt and Pepper to taste

Instructions

Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
roast at 400° until golden brown - about 30 minutes. Remove from oven.
Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan. If it needs more liquid add more broth.
Pat the cod dry, season with salt and pepper. Dust with flour.
Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.
The cod will cook quickly- usually the fillets are fairly thin.
Top with the pumpkin.
A salad or fresh vegetable is a nice side dish.

Cod Fillets with Watercress Cream

Cod Fillets with Watercress Cream

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
¼ c Shallots diced
2 tbsp Butter
½ c Chicken Broth
1 c Watercress chopped
2 tbsp Tarragon chopped
½ c Heavy Cream
½ c Tomatoes diced
Salt and Pepper

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
¼ c Shallots diced
2 tbsp Butter
½ c Chicken Broth
1 c Watercress chopped
2 tbsp Tarragon chopped
½ c Heavy Cream
½ c Tomatoes diced
Salt and Pepper

Instructions

Sauté shallots in butter until clear. Add broth, watercress and tarragon. Simmer until tender.
Puree in a blender or food processor. Add the heavy cream and simmer until it starts to thicken.
Season cod with salt and pepper.
Add to the sauce and simmer until cooked depending on the thickness of the cod.
Top with diced tomatoes.