Best 2 Seared Cod With Chive Butter Sauce Recipes

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Embark on a culinary journey with our delectable Seared Cod with Chive Butter Sauce, a symphony of flavors that will tantalize your taste buds. This dish presents a perfectly seared cod fillet, its exterior boasting a golden-brown crust while the interior remains moist and flaky. Nestled atop the cod is a luscious chive butter sauce, a rich and aromatic creation that elevates the fish to new heights. The sauce, a harmonious blend of melted butter, fresh chives, lemon juice, and white wine, infuses the cod with a burst of vibrant flavors. Accompanying the cod are three additional recipes that will complete your meal: Sautéed Garlic Green Beans, Garlic Mashed Potatoes, and a refreshing Fennel and Orange Salad. These recipes, each a culinary masterpiece in its own right, come together to create a feast that will delight your senses and leave you craving more.

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

BROILED COD WITH CHIVE BUTTER



Broiled Cod with Chive Butter image

Wild-caught Pacific cod is low-calorie, low-fat and one of the healthiest fish in the sea! An entrée of Broiled Cod with Chive Butter is an easy weeknight dinner that can be on the table in less than 30 minutes!

Provided by Pat Nyswonger

Categories     Main Dish

Time 13m

Number Of Ingredients 8

4 ounces butter, softened to room temperature
3 tablespoons snipped fresh chives
4 Pacific Cod fillets, 6-oz each, 1-inch thick
1 tablespoon olive oil
Salt and freshly ground black pepper
Paprika
Lemon wedges
Chives and chive blossoms for garnish

Steps:

  • In a small dish add the soft butter and snipped chives. Mix with a spatula to combine well. Set aside while broiling the cod filets.
  • Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil. Allow 5 minutes for the oven to heat. Line a baking sheet with foil and set a wire rack over it.
  • Pat the fillets on both sides with paper towels to remove as much moisture as possible. Brush them with the olive oil and sprinkle with salt and pepper. Dust each fillet lightly on the top side with paprika and place them on the wire rack.
  • Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part.
  • Remove the fillets from the oven, place on serving plates. Top each serving with a dollop of chive butter, garnish with chive blossoms and serve.

Nutrition Facts : Calories 287 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 fillet, Sodium 290 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

COD WITH BROWN BUTTER LEMON SAUCE



Cod With Brown Butter Lemon Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 lemons
12 tablespoons unsalted butter
1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
2 cod fillets, about 1/2-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons capers
2 tablespoons white wine
1/4 cup fresh parsley, finely chopped

Steps:

  • Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
  • Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
  • Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
  • Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

Tips:

  • Choose the freshest cod you can find. Look for fillets that are firm and white, with no brown or yellow spots.
  • Pat the cod fillets dry before searing them. This will help them get a nice crispy crust.
  • Sear the cod fillets over high heat for a few minutes per side. This will help to lock in the flavor and prevent them from becoming dry.
  • Make sure the chive butter sauce is hot before serving. This will help it melt over the cod fillets and add flavor.
  • Serve the seared cod with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

This seared cod with chive butter sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod fillets are cooked to perfection and the chive butter sauce is a flavorful addition. This dish is sure to be a hit with your family and friends.

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