Best 8 Apple Ginger Pan Sauce For Cod Recipes

PAN SEARED COD WITH GINGER SAUCE

Steps:

• Gather all the ingredients.
• Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
• Cut onions into smaller blocks and add to food processor.
• Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
• Zest lemon with a zester and add to food processor. Use the same lemon to add 1/4 tsp lemon juice into the food processor.
• Add sweetener, Soy Sauce and Rice Vinegar into a food processor and pulse until desired consistency is reached (we blend for about 20-30 seconds). Transfer to a serving dipping bowl when done.
• Add neutral cooking oil into a cast iron pan and heat on high and bring oil up to temp.
• When oil is up to temp, reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 1-3 minutes (depends on thickness). When searing, do not move the meat.
• After 1-3 minutes, carefully flip the cod, re-cover and cook for an additional 1-3 minutes.
• Carefully transfer cod to a serving plate and serve with ginger sauce.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.

APPLE-GINGER PAN SAUCE FOR COD

Steps:

• Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.
• Add to hot pan and reduce by half.
• Wisk in cornstarch mixture. place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.
• Turn over and cook a few more minutes or until fish is flakey with a fork.
• You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.

ORIENTAL BAKED COD

Steps:

• Preheat oven to 375°F.
• Spray roasting pan with nonstick cooking spray.
• Combine soy sauce, apple juice, ginger, garlic and Szechuan peppercorns in small bowl; mix well.
• Place cod fillets in prepared pan; pour soy sauce mixture over fish.
• Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
• Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

GINGER APPLESAUCE

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

GINGER-GLAZED COD

Steps:

• Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
• Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
• Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.