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Belgian Praline Glazed Cod Fish Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Grilled Cod Recipe - easy Belgian recipe how to grill cod fillets with almonds, brown sugar, butter, and lemon juice.
Ingredients:
- 1 1/2 pounds fresh Cod fillets
- 2 ounces almonds, peeled and grated
- 3 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Belgian Praline Glazed Cod Fish:
- Mix almonds, sugar, lemon juice and butter.
- Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
- Turn the fish fillets around and divide the nut-sugar mixture on top of them.
- Grill 3 minutes more.
Notes:
This recipe for Belgian Praline Glazed Cod Fish serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish. Praline is a confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown.
Main Ingredient: Cod
Preparation Method: Broiled/Grilled
Cuisine: Belgian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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