COD FISH RECIPES: COD FISH IN A TANGY MINTY SAUCE

COD FISH IN A TANGY MINTY SAUCE

Flaky cod fillets simmered gently in a vibrant sauce of fresh mint, lime, lemon, garlic, and herbs. Light, lively, and perfect for warm-weather dining.

Ingredients (Serves 4)

For the Cod

4 cod fillets (5–6 oz each), skinless
Salt and freshly ground black pepper
1–2 tablespoons olive oil (for searing)
½ teaspoon ground coriander (optional but lovely with mint)
½ teaspoon paprika or mild chili powder (optional for gentle warmth)

For the Tangy Minty Sauce

1 packed cup fresh mint leaves
½ cup fresh cilantro leaves (or parsley for a milder flavor)
1–2 green onions, chopped
2 cloves garlic, minced
1 small shallot (optional), roughly chopped
1 tablespoon fresh ginger, minced (optional but brightens the sauce)
Zest of 1 lemon
Zest of 1 lime
3 tablespoons lemon juice
2 tablespoons lime juice
2–3 tablespoons apple cider vinegar or rice vinegar
⅓ cup olive oil
½ cup light fish stock, chicken broth, or water
1 teaspoon honey or sugar (just a touch to balance the sourness)
½ teaspoon salt, plus more to taste
Freshly ground black pepper
Pinch of red pepper flakes (optional for heat)

For Garnish

Extra mint leaves, torn
Lemon or lime wedges
A drizzle of olive oil

Instructions

1. Season and Prep the Cod

Pat the cod fillets dry to help them sear properly.
Season both sides lightly with salt, pepper, paprika, and coriander.
Set aside while you prepare the sauce.

2. Make the Tangy Minty Sauce (Blend or Chop)

You can make the sauce smooth or chunky depending on preference.

In a blender or food processor, combine:

Mint
Cilantro (or parsley)
Green onions
Garlic
Shallot (if using)
Ginger
Lemon and lime zest
Lemon and lime juice
Vinegar
Olive oil
Fish stock or water
Honey
Salt and pepper
Red pepper flakes (if using)

Blend on low until the sauce is a bright green, slightly loose, pourable consistency—not too thick and not fully liquified. It should still feel fresh and leafy.

Taste and adjust: more citrus for tang, more honey to balance, more mint for freshness.

3. Sear the Cod

Heat a large skillet over medium-high heat.
Add 1–2 tablespoons olive oil.
Place cod fillets in the hot pan and sear 2 minutes per side, just until lightly golden.
- Don’t fully cook the fish; it will finish in the sauce.

Remove cod and set aside briefly.

4. Simmer in the Minty Sauce

Lower heat to medium.
Pour the minty sauce into the skillet, letting it warm and bubble gently.
Nestle the cod fillets back into the sauce.
Spoon sauce over the tops and let them simmer for 5–7 minutes, depending on thickness, until the cod flakes easily.

The sauce will stay green and bright—avoid high heat to prevent discoloration.

5. Finish and Garnish

Right before serving, add:

A handful of torn fresh mint
An extra squeeze of lemon or lime
A light drizzle of olive oil

Serve the cod with plenty of sauce spooned over the top.

Serving Suggestions

This dish shines with fresh, simple sides:

Starches

Steamed jasmine rice
Coconut rice
Couscous or quinoa
Garlic-buttered noodles
Crusty bread for dipping

Vegetable Options

Steamed asparagus with lemon
Sautéed spinach or kale
Roasted zucchini
A crisp cucumber and tomato salad

Flavor Pairings

Mint + citrus + cod pairs beautifully with:

Chilled white wine (Sauvignon Blanc, Vermentino, Pinot Grigio)
A mild yogurt raita or tzatziki on the side
Grilled corn or simple roasted potatoes

Chef’s Tips

You can substitute halibut, haddock, tilapia, or sea bass for cod.
Add 1 tablespoon capers for a sharper, briny note.
Add ¼ cup coconut milk for a creamier, Southeast-Asian-inspired version.
For extra green color, blend in a few spinach leaves (they won’t affect flavor).
The sauce also works as a marinade for chicken or shrimp.

OTHER RECIPES

Cod Fish Recipe Ingredients

• 4 large cod steaks, about 675 g (1½ lb) total weight
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 500 g (1¼ lb) chopped fresh coriander
• 8-10 small radishes
• 2 large cloves garlic
• 2 green chillies, seeded ;
• 1 tomato, chopped
• 12-14 mint leaves
• 1/2 teaspoon ginger pulp
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil

Cod Fish Recipe Instructions:

Smear the cod steaks with a mixture of garam masala, salt and fresh coriander. Set aside for 12-15 minutes.

Put the remaining ingredients, except the oil, in a food processor or blender and blend to form a smooth paste.

Heat the oil in a deep frying pan. Cook the fish on each side for 3-4 minutes, then pour the pureed sauce mixture over the top. Cover and cook for 10 minutes over a medium heat. Serve while still hot.
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COD FISH RECIPES