Best 6 Cod With Cilantro And Lime Recipes

**Cod with Cilantro and Lime: A Culinary Symphony of Freshness and Flavor**

Indulge in a culinary adventure with our tantalizing cod with cilantro and lime, an exquisite dish that harmonizes vibrant flavors and textures. This delightful recipe is a testament to the magic that can be created when simple, wholesome ingredients are brought together with culinary expertise. The delicate cod is elevated by a vibrant marinade of zesty lime juice, fragrant cilantro, and a hint of heat from red pepper flakes. Pan-seared to perfection, the cod boasts a crispy exterior that yields to a tender, flaky interior, infused with the aromatic essence of the marinade. Accompanying the cod is a medley of fresh, crisp vegetables, tossed in a light vinaigrette dressing that enhances their natural sweetness and crunch. This vibrant dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress even the most discerning palate. With its vibrant colors, tantalizing aromas, and explosion of flavors, cod with cilantro and lime is a culinary symphony that will transport you to a realm of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED COD WITH CILANTRO-LIME COMPOUND BUTTER

Pan-Seared Cod with Cilantro-Lime Compound Butter image

This simple pan-seared cod gets a decadent dose of flavor with simple compound butter. It makes an easy weeknight meal that you can even prep in advance!

Provided by Taryn

Categories Main Course main dish

Time 25m

Number Of Ingredients 11

Ingredients

4 oz unsalted butter (softened)
1 tablespoon finely minced jalapeño ((remove any seeds for less heat))
1 teaspoon lime zest
1 teaspoon freshly squeezed lime juice
1/3 cup finely chopped fresh cilantro
Pinch salt
4 6-8 ounce cod fillets
Salt and pepper
2 Tablespoons olive oil
Chopped fresh cilantro for serving ((optional))
Lime wedges ((optional))

Steps:

For the compound butter, cut the butter into large chunks and add it to a bowl. Add in the jalapeno, lime zest, lime juice, cilantro, and a pinch of salt.
Stir together well using a spatula until the ingredients are fully incorporated.
Taste and adjust the salt or other mix-ins to your preference.
Transfer the butter mixture to a piece of plastic wrap and shape into a log.
Roll the plastic wrap around it, and twist the ends to seal. Refrigerate for at least an hour or until hardened.
For the cod, season both sides of the fish with salt and pepper.
Heat the oil in a well-seasoned cast-iron or nonstick skillet set over medium heat.
Add the cod, and cook for 3-5 minutes on each side (depending on the thickness of the cod).
Transfer to a serving platter or plates and top with fresh cilantro and Cilantro-Lime Compound Butter. Serve with lime wedges and enjoy!

Nutrition Facts : Calories 254 kcal, Carbohydrate 1 g, Protein 30 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 143 mg, ServingSize 1 serving

SEARED COD WITH CILANTRO LIME RICE

Seared Cod with Cilantro Lime Rice image

I'm definitely adding this cilantro lime rice to my menu, it's delicious. It has a fresh flavor that's perfect for summer and complements the southwestern flavors in the rest of the recipe. If you love seafood, you'll love this fresh recipe.

Provided by John Barnes

Categories Seafood

Time 45m

Number Of Ingredients 33

Ingredients

2 c long grain rice, uncooked
4 c water
1 tsp salt
1 small lime, juiced
1/2 small lemon, juiced
1/4 c fresh cilantro, chopped
SEARED COD
4 cod filets
2 Tbsp oil
salt and pepper
SOUTHWESTERN SAUCE
2 c chicken stock
1 Tbsp chili powder
1 pinch cayenne pepper
1 tsp cumin
1 Tbsp water
1 Tbsp cornstarch
salt and pepper
SAUTEED SHRIMP
8 u15 shrimp, peeled and deveined
2 Tbsp oil
SHRIMP MARINADE
1 c v8 juice
1 small lemon, juiced
1 small lime, juiced
2 tsp worcestershire sauce
1 tsp salt
1/2 tsp red pepper sauce
1/2 tsp celery salt
1 pinch fresh ground pepper
GARNISH
3 medium peppers, red, green, yellow
1 small onion, julieanned

Steps:

1. Cilantro lime rice: Bring salted water to a boil. Add rice. Bring to a boil and cover/cook for 12-15 minutes. Remove from pan, stir in lime juice, lemon juice and cilantro.
2. Seared Cod: Season both sides of cod with salt and pepper. Heat oil in pan. Sauté 5 minutes on each side until fish is cooked through and flaky.
3. Southwestern Sauce: Add chicken stock and seasonings to sauce pan, bring to a boil stirring consistently. Thicken with cornstarch slurry. Salt and pepper to taste.
4. Marinade shrimp for at least one hour.
5. Lightly sautee in oil until opaque and cooked through.
6. To assemble the dish: Pack rice tightly into a greased ramekin. Release into center of bowl. Place seared cod on top of rice Put 2 oz southwestern sauce over cod Tie 2 shrimp together and place on top. Garnish bowl around the rice with onions and peppers.

COD WITH CILANTRO AND LIME

Cod with Cilantro and Lime image

My daughter loves to cook and especially likes dishes with Mexican flair. She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cod or haddock fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 91mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn image

Provided by Kelsey Nixon

Time 47m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
1 to 2 tablespoons olive oil
4 (6-ounce) Pacific cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn, for serving, recipe follows
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

Steps:

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE

Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille image

Provided by Sunny Anderson

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) salted butter, at room temperature
1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper
Two 8-ounce bags microwavable white rice
1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving

Steps:

Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

COD FILLETS WITH CILANTRO YOGURT SAUCE

Cod Fillets With Cilantro Yogurt Sauce image

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 40m

Yield 4 servings (you'll have sauce left over)

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves (some stems are O.K. - you don't have to pick off each leaf the way you do with parsley)
1/2 cup flat-leaf parsley leaves
2 garlic cloves
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 cup plain Greek yogurt (low-fat or whole)
1 1/2 pounds Alaskan cod fillets
Lemon wedges for garnish

Steps:

To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams

Tips:

For the freshest flavors, use the highest quality ingredients available, such as fresh cilantro, lime, and cod fillets.
To achieve the best texture for the cod, cook it until it is just opaque in the center. Overcooking can result in dry, tough fish.
If you don't have a grill, you can also cook the cod in a skillet over medium heat. Be sure to adjust the cooking time accordingly.
Serve the cod with your favorite sides, such as grilled vegetables, rice, or quinoa.

Conclusion:

This grilled cod with cilantro and lime is a light and flavorful dish that is perfect for a summer meal. The bright flavors of the cilantro and lime complement the delicate taste of the cod, and the grilled vegetables add a smoky, charred flavor. This dish is easy to make and can be served with a variety of sides, making it a versatile and delicious option for any occasion.