Seared Cod with Chive Butter Sauce
Show: Big Daddy's HouseEpisode: Seared Simplicity
Rate This RecipeRead users' reviews (54)
- Recipe categories: Fruit, Lemon, Fish, Cod, Vegetables, Shallot,
- recipe
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Total Reviews: 54
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By beautylovenature
arkansas
on March 16, 2012
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I made this without the butter sauce since I didn't have all the ingredients. It was a little dull with salt and pepper only, so on the second batch I added a little Cavender's and Seasoned Salt. Fantastic! A great way to add fish to your diet without deep-frying and it was one of the quickest meals I've ever made. Love it!
By Beth in Virginia
Herndon, VA
on February 28, 2012
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This was just delicious. I got rave reviews. I agree about the sauce. That is what differentiated it from other fish dishes. I did find it was too much lemon so I added a pinch of sugar to take away the bite. I'll be making this again soon.
By knarfster
Phoenix, Az
on January 29, 2012
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This one is all about the sauce. But first, use coarser bread crumbs. the cooking time is perfect. on to the sauce. when they say reduce to a syrup, they mean it. that 2 cups needs to reduce down to 1 or 2 tablespoons (closer to 1 the better and use a bit less lemon. this is a cheater recipe for a classic Beurre Blanc sauce. I would use a few more pats of butter and if you practice, you don't need the cream..
By Honeyeyes1
on January 17, 2012
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JUST FINISHED EATING THIS AND IT WAS VERY GOOD. WOULD MAKE AGAIN, LIGHTER THAN THE NORMAL FISH AND CHIPS WE DO WITH COD. TIMING IS SPOT ON FOR COOKING THE FISH AND AS ANOTHER VIEWER BELOW STATED CAST IRON IS PERFECT FOR THIS DISH!
By Sarrita
Hilllboro Beach
on September 26, 2011
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A new favorite!!
By samantha_411
on August 29, 2011
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Fish recipes can be hit or miss and most recipes for cod are for fish and chips. I'm into a "healthifying" the food I eat and these days, cod is economical. I used frozen cod, thawed it off by running it under lukewarm water and patting it dry with paper towels. I used Ian's whole wheat panko crumbs (see amazon if not locally available. Otherwise, I stuck to the recipe. Cast iron was key.
By meghankerry912_...
Austin, 83
on July 20, 2011
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Delicious, and easy to make! I will definately be making this again.
By pacurrie
NH
on July 13, 2011
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AMAZING and gets better each time I make it. Start the sauce ahead of time, it needs to reduce a lot...and even when it reduces you should still thicken it a little with cornstarch and water slurry. I used my own homemade breadcrumbs. Make sure that pan is hot for the sear - that is what makes those crumbs crispy. Excellent dinner. You won't be disappointed...if you are you did something wrong. :
By VictoriaCookie
McDonough, GA
on February 14, 2011
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Just made this for my family tonight. My husband said it was the best fish I have ever made and my three year old said that "it was making him dance". This recipe is a keeper!
By bubbleandsqueak
on January 05, 2011
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Just signed up so that I could leave this review. It was delicious. I have never tried one of Aaron's recipes before and now I will try many more. Followed the recipe exactly, except I didn't (and the store was outhave chives - it wasn't missed. I have two men that don't like fish, but they both loved this. I think you could use one egg as it is only used to keep the bread crumbs on. Thank you,Aaron. This is a keeper.