Best 3 Ginger Glazed Cod Recipes

Indulge in a culinary masterpiece with our tantalizing ginger-glazed cod recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features flaky, white cod fillets enveloped in a luscious glaze made from fresh ginger, tangy lemon juice, and a hint of sweetness from honey. Pan-seared to perfection, the cod is crispy on the outside and tender and moist on the inside. Accompanying the cod are three equally delightful recipes: a vibrant green pea puree that adds a pop of color and freshness, sautéed asparagus with garlic and Parmesan cheese for a touch of elegance, and a refreshing mango salsa that brings a burst of tropical flavors to the plate. Each recipe complements the ginger-glazed cod perfectly, creating a harmonious meal that is sure to impress your family and friends.

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

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories dinner, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

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.

GINGER-GLAZED COD

Ginger-Glazed Cod image

This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

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.

TERIYAKI GLAZED COD WITH GINGER SCALLION RAMEN NOODLES RECIPE - (4/5)

Teriyaki Glazed Cod with Ginger Scallion Ramen Noodles Recipe - (4/5) image

Provided by ruhroh

Number Of Ingredients 18

Ingredients

For the Ramen Noodles:
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons fresh lemon or lime juice
2 teaspoons grated fresh ginger
1 teaspoon sugar or honey
4 tablespoons vegetable oil, preferably peanut
1 tablespoon Asian sesame oil
2 3-ounce packages dried Ramen noodles
3 scallions, trimmed, white and green parts thinly sliced
3 tablespoons finely diced red pepper
1-1/2 tablespoons toasted sesame seeds, preferably white and black
For the Cod:
1/2 cup soy sauce
1/2 cup mirin or apple juice
1/4 cup brown sugar
1/4 cup Japanese sake
1-1/2 pounds skinless cod fillets

Steps:

Make the dressing and Ramen: In a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified. In the meantime, cook the Ramen in boiling water according to package directions. Discard or save the seasoning packets for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl. Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed. (If you have leftovers, the dressing is great on sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature. Make the Glaze for the Cod: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside. Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush. Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through-about 5 minutes more- glaze again, then remove from the grill. Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen.

Tips:

Prep ahead: To save time, you can marinate the cod fillets in the ginger-soy sauce mixture up to 24 hours in advance. Just be sure to bring them back to room temperature before cooking.
Choose the right cod: Look for cod fillets that are firm and white, with no brown spots. You can also use frozen cod fillets, just be sure to thaw them completely before cooking.
Cook the cod gently: Cod is a delicate fish, so it's important to cook it gently. Don't overcrowd the pan and cook the fillets over medium heat until they are just cooked through.
Make sure the glaze is thick enough: The ginger-soy glaze should be thick enough to coat the cod fillets. If it's too thin, it will just run off the fish. You can thicken the glaze by simmering it for a few minutes or by adding a cornstarch slurry.
Serve immediately: Ginger-glazed cod is best served immediately after it's cooked. The fish will start to dry out if it sits for too long.

Conclusion:

Ginger-glazed cod is a delicious and easy-to-make dish that's perfect for a weeknight meal. The ginger-soy glaze gives the cod a sweet and savory flavor that's sure to please everyone at the table. Serve it with rice or noodles and your favorite vegetables for a complete meal.