I used this recipe with halibut and first time out it was an absolute a home run. Your time and temperature directions were completely spot on. This will now be my favorite way to prepare halibut. Thank you Bridget.
День тому
When she's got the time she can get a real nutty flavour.
To be clear and according to ATK , fresh fish , unless sourced locally, usually means "freshly frozen." Most fishing vessels freeze fish immediately upon hauling them in. Most fish markets simply thaw them out . So buying frozen fish can sometimes be fresher than the fresh fish at most markets.
Straight forward and easy to understand instructions. Thankful that I could understand everything you said and it didn't need any translation (from a foreign language). This will be my next fish dish.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
A handy tip to avoid having the fish stick (on a stainless) pan: Take your filets out of the refrigerator and stick them on an unheated pan, about 30 minutes or more before cooking. A paper sheet underneath is fine. This will get the cold filets to room temperature a bit faster. It will help you get a better browning because the inside of the filet will not be cooling off the outer surface so fast as it is browning. I also use this method for other proteins and to help thaw foods. A heavy stainless pan is a great heat sink, so it will warm up the fish without cooking it. You may not need to do this on a non-stick pan, but it will still give you a nicer crust.
Agree, 8638marc! I suggest that you add "of the refrigerator" to your 1st sentence of your tip so everybody understands the point that you are making. This point does not apply to the freezer, however, and I think that adding this additional clarification adds even more value to your great tip. For frozen fish, you need to take the time necessary to completely defrost the fish, and this can take longer than an overnight stint in the refrigerator.
I don't agree because room temperature meat or fish will start to leach (seep out) out the juices faster AND seep into the outer skin, causing the outer skin to absorb the liquid and slow down the browning process. Then the room temperature flesh will begin to cook faster, resulting in more dry on the inside flesh. The same is true with a quality steak. Chefs recommend chilling the meat for 20 or 30 min in the refig FIRST. Then making sure the skillet is HOT before adding the meat to hot oil or butter, SEERING the outer skin. This will brown the outside FIRST, and then you can transfer the entire pan to an open flame broiler or oven to finish cooking the inside to either rare or med well doneness. You can use a meat thermometer to get the exact doneness. Many chefs recommend not cooking the fish or meat to 100% of your desired time, because even after you remove it from the pan, the internal heat is still cooking the meat. I have tried cooking "room temperature" meat ot fish in a SEMI HOT skillet, and the LIMP ROOM TEMPERATURE meat or fish, can easily stick to the pan and or dry out too fast while the inside is too raw ! NO NO NO ! If you notice Asian chefs, they use ice cold seafood, and blazing hot pans and their seafood is cooked to perfection every time ! The Japanese seer fish all the time with their BLAZING HOT Teppan table top grills (like Benihana style) and the fish always has a beautiful "crust" and super juicy inside !
De thawed cod in fridge day prior. Still frozen that evening so Dethawed in water (w cod sealed of course). The fish Stuck to my non stick pan. Think someone might need to take a cooking class. Asking for a friend…🫤
I made it using your instructions. It came out awesome!!!!! Didn’t have thyme, used rosemary. Fish I used was fresh gulf grouper. Thank you, thank you, thank you.
This worked really well. Used the remaining brown butter to whip up a quick pan sauce with a finely chopped shallot and a couple thinly sliced sweet peppers. Served over rice w/ steamed broccoli. Flavorful & reasonably healthy.
I did that last night Cod was so good and we enjoyed it very fast heathy meal 🥘 I added roasted baked sweet potato 🍠 and broccoli 🥦. Thanks it was good
Excellent guidance! Fried up a couple of Cod fillets this evening. No thyme handy so I used fresh chives from the garden. This was my most successful attempt at cooking fish to date! Cheers!
I‘m actually pretty decent at cooking fish, i.e. not overcooking -but this classic brown butter basting wasn’t part of my repertoire. Now it is. Thanks for the clear explanations and demonstration.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Hi Carolyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Thanks Bridget. I used what I had on hand which was Chilean Sea Bass. I used dried oregano which again is what I had on hand. Step by Step, I loved the buttery flavor. I love ATK. ❤❤❤
Another winning and delicious recipe. Thank you ATK for all that you do, You have definitely changed the way I cook. Your recipes are AMAZING. Update-- made this twice, you're absolutely right Bridget, delicious and a game changer... 🙂
I have just made this receipt, it’s easy , simple and delicious. I did exactly you say but I used Kingklip fish .you made me change the way I cook fish . Thank you ❤
Do similar with steak or lamb and if will blow you mind! You can chuck complimentary herbs in there: garlic, thyme, tarrogen, oregano, parsley, chives .. whatever. Just as long as it fits with the flavours you have in mind to fit with your accompaniments.
I had just decided to learn how to cook white fish fillets and, there was your video! Yay! I so look forward to trying this. It looks absolutely delicious.
I love cod fish and this is definitely a must to make! I’d pair it with some spinach or broccoli cooked in the same pan after the fish. I can’t wait to try this! Thank you for sharing!
This is how I cook flathead and basa. I then put the cooked fish on a bed of rice and pour the butter sauce over it to serve. The rice soaks up the butter and tastes sooo goods!
And I made it this recipe for dinner, but I did not have cod so I substituted for Mahi-mahi. I served with asparagus and mashed potatoes. Yummy 😋 delicious. Thanks so much for this divine recipe that it was easy to make.
Hi Suzanne 3 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
OH MY GOSH.... I am 68 years young... and have always been afraid of cooking fish... (Not fish like Catfish or Trout we have caught in the river... if I mess that up... it didn't cost anything) LOL Raised in the country... BEEF... I have even had a little Cafe... made everything from scratch... but never cooked Fish like cod... This is a GREAT video... NOW... I will cook Cod... So Happy to find your video, Thank you for sharing this.
Bridget, that's a beautiful Damascus blade knife that you're using to cook with. Thanks for the recipe, I really appreciate it! It looks wonderful! I can't wait to do it!!
@@nancyoffenhiser4916 It's a KRAMER series knife by Zwilling. All Damascus steel knives are essentially hand made. I have a couple and love them. They do require more care than the average stainless steel knives, however, and they should be sharpened on a whetstone, never in a sharpener or on a honing rod as they can be chipped if mishandled. But they reward you by being razor sharp.
@@nancyoffenhiser4916 I have a Kitchen Aid and a Cuisinart santoku knife, and they have served me very well as my daily knives in the kitchen. I can get them almost as sharp as my Damascus blade when I sharpen them on a whetstone and have no worries of damaging them on a bone or because I mishandled them. I'll never look down on a lower cost knife. 👍 And you can find some excellent deals on Chinese made Damascus steel knives on Amazon today as well. There is no need to pay many hundreds of dollars for a true Japanese made knife today.
Yes and I cringed and swore out loud when she used it to cut the butter in a ceramic dish, use a glass cutting board why don't you....ugh! ATK should lead by example when using kitchen tools, these things are expensive and should be treated with respect. I do love your videos and have cooked a lot of your recipies, but demonstrate good practices.
I've been cooking salmon fillets in much the same manner for many years now. I've found that most thick fish fillets come out beautifully using this method.
@@Rayh423 I've always used this to cook fillets when they are nice and thick. I start with the skinless side down, get a nice brown crust on it, then flip it over skin side down and leave it there for the rest of the time, basting it with butter. If you want to add something to the butter, I find some fresh dill weed goes well with salmon. Another great way to serve salmon, if you cook it under the broiler or simply bake it, or even pan fried, is to top it with a mayonnaise/soy sauce/togarashi spice blend. Take a couple of tablespoons of good mayo, mix with a teaspoon of quality soy sauce and a teaspoon of Japanese togarashi spice blend, adjust quantities to taste. Mix that together and allow the flavours to blend while you cook the salmon. Serve a tablespoon or so of the mixture over the salmon when it is ready. I've been using Togarashi spice blend for years but it was not always easy to find. Now Knorr has a line of international spice blends and they have included a Togarashi blend so it can be found in just about any grocery store today at a really decent price. While it isn't exactly an authentic blend, it has an excellent flavour and I use it on all kinds of things. It is worth a try!
Hi Sung Kim I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Hi Monica I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I was looking for a simple recipe and had fish envy when I saw what you were working with vs. my skinny tilapia from Costco but it was very tasty! Thank you. Easy peasy 🍋 .....
70yrs old and I love learning how to cook what ever thank you going to try
for real???
I fixed this tonight wish I could add a photo.. this fish came out MAGAZINE WORTHY.. and AMAZING FLAVOR!!… #1 on my playlist.. such a fan!!
This is a tried & true way of cooking fish filets. Exactly how we do in the Florida Keys❤(secret is to not over cook)
I used this recipe with halibut and first time out it was an absolute a home run. Your time and temperature directions were completely spot on. This will now be my favorite way to prepare halibut. Thank you Bridget.
When she's got the time she can get a real nutty flavour.
I am totally in love with Bridgette. She is totally awesome and makes cooking look so simple as it should be. Keep up the great work.....
I am enjoying when ATK posts individual segments. So much easier to reference.
I tried this tonight. Holy smokes this is a home run! The whole family loved it! Mom win!
Hello my friend how are you today? nice to meet you
Do you mind if I ask how you cooked for more than two? Did you just make it in batches or were you able to fit more than two fillets in the pan?
@@VillageFoodFactoryAsia q
Did you use butter or ghee? Doesn't butter burn faster?
@@De.D1 I used butter but I bet using ghee would be less stressful. I didn’t cook it long enough to burn at that point.
America’s Test Kitchen is my favorite cooking show, I love Bridget and Julia.
I made this last night as directed and it was just wonderful. Really important to use FRESH fish. Serve with rice and spoon pan juices over it!
To be clear and according to ATK , fresh fish , unless sourced locally, usually means "freshly frozen." Most fishing vessels freeze fish immediately upon hauling them in. Most fish markets simply thaw them out . So buying frozen fish can sometimes be fresher than the fresh fish at most markets.
I spooned juices all over steamed broccoli 🥦 😋
I'm not even a big fish lover but I'm froughting at the mouth looking at this. Looks devine.
Straight forward and easy to understand instructions. Thankful that I could understand everything you said and it didn't need any translation (from a foreign language). This will be my next fish dish.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
A handy tip to avoid having the fish stick (on a stainless) pan: Take your filets out of the refrigerator and stick them on an unheated pan, about 30 minutes or more before cooking. A paper sheet underneath is fine. This will get the cold filets to room temperature a bit faster. It will help you get a better browning because the inside of the filet will not be cooling off the outer surface so fast as it is browning. I also use this method for other proteins and to help thaw foods. A heavy stainless pan is a great heat sink, so it will warm up the fish without cooking it. You may not need to do this on a non-stick pan, but it will still give you a nicer crust.
Thanks for sharing this trick!
Agree, 8638marc! I suggest that you add "of the refrigerator" to your 1st sentence of your tip so everybody understands the point that you are making. This point does not apply to the freezer, however, and I think that adding this additional clarification adds even more value to your great tip. For frozen fish, you need to take the time necessary to completely defrost the fish, and this can take longer than an overnight stint in the refrigerator.
@@michaelsalmon6436 Thanks for your helpful suggestion. Correction made.
I don't agree because room temperature meat or fish will start to leach (seep out) out the juices faster AND seep into the outer skin, causing the outer skin to absorb the liquid and slow down the browning process. Then the room temperature flesh will begin to cook faster, resulting in more dry on the inside flesh. The same is true with a quality steak. Chefs recommend chilling the meat for 20 or 30 min in the refig FIRST. Then making sure the skillet is HOT before adding the meat to hot oil or butter, SEERING the outer skin. This will brown the outside FIRST, and then you can transfer the entire pan to an open flame broiler or oven to finish cooking the inside to either rare or med well doneness. You can use a meat thermometer to get the exact doneness. Many chefs recommend not cooking the fish or meat to 100% of your desired time, because even after you remove it from the pan, the internal heat is still cooking the meat.
I have tried cooking "room temperature" meat ot fish in a SEMI HOT skillet, and the LIMP ROOM TEMPERATURE meat or fish, can easily stick to the pan and or dry out too fast while the inside is too raw ! NO NO NO !
If you notice Asian chefs, they use ice cold seafood, and blazing hot pans and their seafood is cooked to perfection every time ! The Japanese seer fish all the time with their BLAZING HOT Teppan table top grills (like Benihana style) and the fish always has a beautiful "crust" and super juicy inside !
De thawed cod in fridge day prior. Still frozen that evening so Dethawed in water (w cod sealed of course). The fish Stuck to my non stick pan.
Think someone might need to take a cooking class.
Asking for a friend…🫤
That does look absolutely delicious. Beautifully cooked to perfection. Proof that truly good food can be simple and uncomplicated. Thank you so much!!
I made it using your instructions. It came out awesome!!!!! Didn’t have thyme, used rosemary. Fish I used was fresh gulf grouper. Thank you, thank you, thank you.
Great presentation. No bologna, right to it. Clearly described and quite pleasant. Will watch other of her recipes.
Great recipe! Even the particular kids said they liked it! This one is going on the top 10 list. (Works with snapper and trout as well.) 👍
This worked really well. Used the remaining brown butter to whip up a quick pan sauce with a finely chopped shallot and a couple thinly sliced sweet peppers. Served over rice w/ steamed broccoli. Flavorful & reasonably healthy.
First time visitor. Clear and precise professional instructions.
I did that last night Cod was so good and we enjoyed it very fast heathy meal 🥘 I added roasted baked sweet potato 🍠 and broccoli 🥦. Thanks it was good
You made this beautiful butter fish look juicy and tender. Thanks for your receipt 😊
Recipe❤
I Wish I were there too. Would love to add parsley ed potatoes and grill asparagus.
Excellent guidance! Fried up a couple of Cod fillets this evening. No thyme handy so I used fresh chives from the garden. This was my most successful attempt at cooking fish to date! Cheers!
I‘m actually pretty decent at cooking fish, i.e. not overcooking -but this classic brown butter basting wasn’t part of my repertoire. Now it is. Thanks for the clear explanations and demonstration.
I've been butter basting most pan seared meats lately. Try it with chicken, too.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I had better start growing some thyme.
Bridget is the best of the America test kitchen team.
I have been watching Bridget cook for, I don't know, 15 ++years for more. Learned so much and love her presentation.
Hello my friend how are you today? nice to meet you today,i wish you good luck every time
Beautiful looking dish, Cannot wait to try it. More fish and shellfish recipes!
Bridget… you are a rock star!! 🏆
Wow, this recipe is fantastic coming from someone who is not crazy about fish. Will definitly make this again. Thankyou, Bridgette.
Hi Carolyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
'plump and juicy' indeed, really well explained, will try
I used this recipe on Red Snapper, had some brown rice on the side. It was amazing! Thank you for sharing this amazing recipe.
I tried this recipe with a little twist to the seasoning and it was delish!!! Turned out juicy, tender and flavorful, yuuuummm!
Thanks Bridget. I used what I had on hand which was Chilean Sea Bass. I used dried oregano which again is what I had on hand. Step by Step, I loved the buttery flavor. I love ATK. ❤❤❤
I need to eat more fish. Your explanation are thorough and complete and ingredients are simple (not with a ton of fancy ingredients). Thanks.
First time cooking cod fish. No bones and I love the texture. Super easy, quick and DELICIOUS! 👍🏾
@@frankuvlkan Stop scamming women. I reported you.
@@frankuvlkan bruh 💀
@@shadow_realm47 c. Cc. C c. C. C c ,, z.
A mild delicious fish serve with lemon butter..
Another winning and delicious recipe. Thank you ATK for all that you do, You have definitely changed the way I cook. Your recipes are AMAZING. Update-- made this twice, you're absolutely right Bridget, delicious and a game changer... 🙂
We love the recipe! Thank you for sharing and for the tutorial.
I recently started making cod for dinner and I really like it. It's a great fish and I'd love to see any additional cod recipes you may have.
greetings from El Salvador .gracias muy sencillo de hacer.
thank you, very easy to make and your instructions were simple.
This is a fabulous, simple technique that is easy to remember and to judge readiness by the temperature of the cooking fish.
That looks delicious! Cod is my favorite fish; definitely going to try this method. Thanks for sharing!
Another Excellent display of Culinary Genius 💕 thank you, all !!
Great recipe, and info to make the best of the ingredients; not cooking by rote, but cooking as applied chemistry and using the senses!
I am making it right now. Is Valentine's day, so I deserve a great meal. Cheers from Puerto Rico
Hey B, what a great recipe. Live in N. Wisconsin. Used walleye filets. Oh my Gosh. Just wonderful. Thanks so much !!!
I tried this with Northern Snakehead tonight - a keeper! Thanks so much for posting the recipe!
I have just made this receipt, it’s easy , simple and delicious. I did exactly you say but I used Kingklip fish .you made me change the way I cook fish . Thank you ❤
I was skeptical…
But this was INCREDIBLE.
(Worked fine with powdered/dried thyme and a little lemon pepper on the fish) 🤤
thank u
I was wondering this!! do not have fresh thyme and I have lemon pepper ❤🎉
Do similar with steak or lamb and if will blow you mind!
You can chuck complimentary herbs in there: garlic, thyme, tarrogen, oregano, parsley, chives .. whatever. Just as long as it fits with the flavours you have in mind to fit with your accompaniments.
I had just decided to learn how to cook white fish fillets and, there was your video! Yay! I so look forward to trying this. It looks absolutely delicious.
As always “America’s Test Kitchen” is wonderful and their cooking methods are terrific and exciting to try.
I am thinking French cooking, butter, lots of. JULIA CHILDS!
Love the butter basting method and the temperature tip! I can't wait to try this! ATK never disappoints for the home cook!
Delicious, I love the texture.
Thanks for cheering👍
This is a great recipe. I followed instructions and used 1 pound of halibut. This turned out excellent! Will do again!!!!
Thanks Bridget for another amazing recipe with your secrets unveiled.
Definitely on my 'must-do' list.
its going to be great, my husband is going to be in home dialysis and I need to prepare him all your great recipes.! thank you.....
I love cod fish and this is definitely a must to make! I’d pair it with some spinach or broccoli cooked in the same pan after the fish. I can’t wait to try this! Thank you for sharing!
Asparagus or broccolini/broccoli rabe too.
I do broccoli and potato, and drizzle the pan juices over both!
This is how I cook flathead and basa. I then put the cooked fish on a bed of rice and pour the butter sauce over it to serve. The rice soaks up the butter and tastes sooo goods!
Bridget is awesome!!!!
I have all these ingredients and about to go make this RIGHT now. So simple and convenient.
How was it?
Wow, thank you for sharing. That looks totally delicious
I always end up overcooking my fish before….
Superb! I am planning to follow this recipe as closely as I can tomorrow, but with cod thawed from frozen.
Looks delicious! And what I really love is the simplicity of this dish.
And I made it this recipe for dinner, but I did not have cod so I substituted for Mahi-mahi. I served with asparagus and mashed potatoes. Yummy 😋 delicious.
Thanks so much for this divine recipe that it was easy to make.
I love watching Bridget cook, you know she will always taste the end product.
Going bonkers watching this gorgeous fish preparation, thank you!
Hi Suzanne 3 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
This is Fabulous, quick and easy. Thanks Bridget !
Thank you so much for your instruction the fish came out awesome can you do the same for shrimp if it has not been cooked
Made it last night. Sooooo good! Like make-every-week good! Thank you
I tried this out last night with Halibut, fantastic! Super simple
I tried this tonight, AMAZING! Perfect simple recipe. THANKS
Thank you! We used this method on a halibut filet and it came out truly amazing. So simple and delicious, our new favorite method to prepare fish.
Perfect breakdown of a perfect recipe!
Deliciousness. Made as watching yumski. A game changer for fish nites.
AndxI love Butter.! And Garlic!
Altogether a Win Win Win. Thanks💝💫💝
Awesome video. You are a great teacher! Thank you.
I have tried this with fresh rosemary as the herb and it seems to work well Corvina
Yummy, I will definitely try this. Thank you 😊
This was one of the best fish recipes I've ever tried absolutely delicious thank you
Cooked my sea bass perfectly. Great recipe!
I love the show and have both the Test Kitchen and the Country Cookbooks.
We are lucky to have several types of fresh local cod. This was outstanding and easy. This method I can cook cod perfectly without worrying.
OH MY GOSH....
I am 68 years young... and have always been afraid of cooking fish... (Not fish like Catfish or Trout we have caught in the river... if I mess that up... it didn't cost anything) LOL
Raised in the country... BEEF... I have even had a little Cafe... made everything from scratch... but never cooked Fish like cod...
This is a GREAT video...
NOW... I will cook Cod...
So Happy to find your video,
Thank you for sharing this.
Thank you, Bridget, awesome!
Bridget, that's a beautiful Damascus blade knife that you're using to cook with. Thanks for the recipe, I really appreciate it! It looks wonderful! I can't wait to do it!!
It should be beautiful! That's a $500 Japanese knife. 😋
@@barcham I know.. must be hand made Damascus..
Mine says " Kitchen Aid" on it!! 😂😂😂
@@nancyoffenhiser4916 It's a KRAMER series knife by Zwilling. All Damascus steel knives are essentially hand made. I have a couple and love them. They do require more care than the average stainless steel knives, however, and they should be sharpened on a whetstone, never in a sharpener or on a honing rod as they can be chipped if mishandled. But they reward you by being razor sharp.
@@nancyoffenhiser4916 I have a Kitchen Aid and a Cuisinart santoku knife, and they have served me very well as my daily knives in the kitchen. I can get them almost as sharp as my Damascus blade when I sharpen them on a whetstone and have no worries of damaging them on a bone or because I mishandled them. I'll never look down on a lower cost knife. 👍
And you can find some excellent deals on Chinese made Damascus steel knives on Amazon today as well. There is no need to pay many hundreds of dollars for a true Japanese made knife today.
Yes and I cringed and swore out loud when she used it to cut the butter in a ceramic dish, use a glass cutting board why don't you....ugh! ATK should lead by example when using kitchen tools, these things are expensive and should be treated with respect. I do love your videos and have cooked a lot of your recipies, but demonstrate good practices.
Thank you for sharing with us beautiful explanations I will try to cook your way ❤❤❤
Thank you for sharing i just did it and it came out delicious and i also did yellow rice on the same pan and ut also came out delicious 😋
Thanks for sharing; love it!
I've been cooking salmon fillets in much the same manner for many years now. I've found that most thick fish fillets come out beautifully using this method.
Thanks you for the idea. I only eat salmon and I am always looking for new ways to cook it without drying it.
@@Rayh423 I've always used this to cook fillets when they are nice and thick. I start with the skinless side down, get a nice brown crust on it, then flip it over skin side down and leave it there for the rest of the time, basting it with butter. If you want to add something to the butter, I find some fresh dill weed goes well with salmon.
Another great way to serve salmon, if you cook it under the broiler or simply bake it, or even pan fried, is to top it with a mayonnaise/soy sauce/togarashi spice blend. Take a couple of tablespoons of good mayo, mix with a teaspoon of quality soy sauce and a teaspoon of Japanese togarashi spice blend, adjust quantities to taste. Mix that together and allow the flavours to blend while you cook the salmon. Serve a tablespoon or so of the mixture over the salmon when it is ready.
I've been using Togarashi spice blend for years but it was not always easy to find. Now Knorr has a line of international spice blends and they have included a Togarashi blend so it can be found in just about any grocery store today at a really decent price. While it isn't exactly an authentic blend, it has an excellent flavour and I use it on all kinds of things. It is worth a try!
Brilliant way to cook cod and will try soon. I was curious about salmon so thanks for that suggestion.
@@CarmelFan2024 I actually cooked a nice fillet last night for dinner using this technique, came out great.
I used this technique tonight for Mahi Mahi. Turned out delicious and perfectly cooked. ❤
I love cod but never know how to cook it, I have watched your video, I'm going g to try this, thank you for your time ❤ xx linda
First time I bought the Covina fish, I like way you did , simple and looks delicious. I'm going to try.
Thank you 😊
Hi Sung Kim I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I watched this video and went straight to the market for the captain cut cod for my wife and I. Delicious.
tried this with seabass tonight for dinner, had 5 fillets and everything came out delicious.
Nice job, very well explained. Thanks …
Fixed this tonight, family loved it.
Thank you for that great recipe. It's now my go to cod loin recipe. It was moist and delicious.
I made this recipe for Sunday dinner,it is so delicious and easy.thank you so much.
Hi Monica I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Bridget- we all wish we were there too!
Awesome recipes the process is yummy and worth the attention, you seem like a great cook!
Where are you from Annmarie
I was looking for a simple recipe and had fish envy when I saw what you were working with vs. my skinny tilapia from Costco but it was very tasty! Thank you. Easy peasy 🍋 .....
Beautiful presentation Ladies!
I love you!!! You’re my friend- I needed this, omgggg!!! Now my cod will be A1. Trying this tonight!💃🏾💃🏾💃🏾