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Oh girlie...I can help you out here, having been in the same spot: Fish-O-Phobic Honey Mustard Cod
Joined: Dec 12, 2005
Posted to Thread #2763 at 2:32 pm on Jul 26, 2006
Edited from an earlier post at "The Site Formerly Known As Gail's Swap"
Date: Tue, 07 Nov 2000 01:47:12 GMT
From: Marilyn in FL
Rec: Easy Honey Mustard Baked Cod (for fish-a-phobics like myself)
My husband has finally reached the age where he worries more about the vagaries of health than whether his Godzilla-size jar of peanuts will suffice for an entire football game.
Somewhere between popping ginko biloba pills and checking his receding hairline, he asked that I serve seafood more often for dinner. Now while I promised to love and honor this man, nowhere was it mentioned that fish would be involved.
[By now, you may have reached the conclusion that I am somewhat aquatically-challenged. And while you would be absolutely right, that would be putting it kindly.]
I live on the Florida coast and firmly believe God placed me here due to proximity to seafood restaurants. Why risk dry, smelly fish when--for the mere price of a kidney or two--you can let a restaurant prepare it for you.
Alas, God did not have the foresight to leave me a trust-fund, so preparing our own meals is infinity cheaper.
Using the old trial and error method (leaning heavily toward the "error" side because Mr. Husband cannot stand undercooked fish and I cannot stand overcooked fish), this recipe has worked out to be easy, tasty, and dependable. It satisfies my husband's current health kick to add more seafood into his diet and I don't have to descale, debone or dehead anything.
Not bad for someone who hasn't enjoyed going into the ocean since "Jaws".
Baked Honey Mustard Cod (serves 3)
Melt 1 tablespoon butter and spread 1 tsp. on the bottom of an 8x8" or 6x10" glass pan.
Cut 1 lb of fresh cod into 3 pieces and lay in pan. (the cod should be about 3/4" thick. Fold very thin end pieces underneath so all fish is the same thickness. You can also use grouper or snapper. And, although I haven't tried it, I'll bet this would also work for halibut, haddock or scrod)
Spread the top of each piece with honey mustard salad dressing (Major edit to original: I currently use a Vermont honey-mustard salad dressing, but my original notes say I used Plochman's Honey Dijon mustard. I guess either will work, although I'd probably use less pure mustard than salad dressing.)
Sprinkle with a few tablespoons of prepared bread crumbs (I used Italian seasoned crumbs--around 2 Tbls for each piece, more or less)
Drizzle the rest of the butter over the top.
Bake 350 degrees for 20 minutes.
Optional treat: If you have them, chop up 1/2
cup of pecans or pistachios and sprinkle over
the top. Bake 3-4 more minutes. Very nice
Please note: I've been baking this in a
counter-top toaster oven. Twenty minutes at
350 degrees in a glass dish may turn out
somewhat different in a regular oven baked in
a different dish. What to look for? The fish
turns solid white and flakes easily when a
fork is gently twisted in it. The crumb
topping doesn't exactly crisp up, but the
fish is moist and not a tad over- or under-
This recipe has turned out perfectly the last
3 or 4 times I made it. (And trust me, I
don't use that word lightly, much less around
Jesus saves. Buddha recycles.
Other messages in this thread:
- 2763. Intro to fish for non-fish eaters? - AndreainDC - 1:20pm on 07/26/06 (21)
- Oh girlie...I can help you out here, having been in the same spot: Fish-O-Phobic Honey Mustard Cod - MarilynFL - 2:32pm on 07/26/06
- And this spicy soy-ginger glaze is delicious on snapper, halibut and cod [NT] [LINK] - MarilynFL - 2:38pm on 07/26/06
- Ponzu sauce will make you an absolute lover of fish--good on "steak" fish or shrimp!! - Durward - 2:49pm on 07/26/06
- Nine times out of ten I simply broil salmon......... - Joe - 3:15pm on 07/26/06
- Easy cucumber sauce: add chopped cukes and onion and dill to ranch dressing. [NT] - AngAk - 8:16pm on 07/26/06
- I made this last night, Ang. Thanks for the tip! It was very... - DawnNYS - 6:43pm on 07/29/06
- Rec: Red Snapper en Papillote. Fun to make as it is to eat. [LINK] - Sandy_in_Philly - 3:16pm on 07/26/06
- Buy from a really good fish monger where it is fresh, fresh, fresh. Frozen fish - Curious1 - 3:26pm on 07/26/06
- Amen. And Amen. [NT] - MarilynFL - 4:08pm on 07/26/06
- "Jimmy Williams Fish Baste" on fresh tuna (in the T&T fish section) [NT] - MarilynFL - 4:10pm on 07/26/06
- this is a great baste. Also, the Incredible chicken marinade is good on fish as well. Just don't - AngAk - 8:14pm on 07/26/06
- Pat in NoCA recommended this....we use it often. Grilled Lime Shrimp [NT] [LINK] - MarilynFL - 4:39pm on 07/26/06
- Link to a good easy halibut olympia(or any other white fish) and AK seafood site with good recipes. [LINK] - AngAk - 8:12pm on 07/26/06
- Some great salmon recipes: Broiled Salmon With Lime Cilantro, - Meryl - 10:24pm on 07/26/06
- Meryl - could you post the ginger butter sauce recipe, please? - AndreainDC - 12:45am on 07/31/06
- REC: Salmon in Ginger Butter Sauce... - Meryl - 5:38am on 07/31/06
- REC: Northwest Sugar-Cured Salmon - cheezz - 11:02pm on 07/26/06
- Simple Salmon from Weber's Big Book of Grilling -- wonderful! - MiainMD - 3:07am on 07/27/06
- You all are awesome! Thanks. Will let you know how the conversion goes... [NT] - AndreainDC - 2:35am on 07/28/06