BURHOP'S SEAFOOD STORE
Simple Cod, Haddock, Whitefish & Tilapia Recipes
Cod Baked in Foil on the Grill
Feeds 2 adults Prep time: 20 minutes
1 lb cod or tilapia fillet
2 tablespoons butter
1/4 cup fresh squeezed lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 red or Vidalia onion, thinly sliced
Use heavy aluminum foil cut into large squares, big enough to enclose the fillet completely. Place equal portions of the fish fillets on each piece of foil. Push sides of foil up to make a cup.
In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 10 to 12 minutes. Fish should flake easily when done. Let each person open their own parcel.
Crunchy Baked Fish Sticks
Preparation time:30 Minutes Serves 4
This is a crunchy, tasty, healthy alternative to store bought frozen fish sticks that children will love. It was the first prize winner in our recipe contest for fish recipes for kids, submitted by one of our long time customers, Sherri Julien. It was originally done with tilapia, but works equally well with cod, scrod or pollock.
2 tilapia, cod, scrod or whitefish fillets, 6 to 8 oz.each
1 tsp garlic powder
Panko Japanese bread crumbs
1 pinch salt
1 large egg, beaten (2 if eggs are small)
1 pinch pepper 2 Tbs. water
Directions: Preheat oven to 425 degrees. Cut fish into stick-shaped pieces, about 1" across. Mix together the egg, water, garlic powder, salt and pepper in a bowl. Place Panko crumbs in another bowl, enough to cover fish sticks. Take fish pieces one by one and dredge them in the egg mixture, and cover with the Panko crumbs. Place them on a non-stick baking sheet. Bake them in the pre-heated oven for 15 to 20 minutes, or until fish sticks are golden brown. Serve with Burhop's Tartar Sauce. (Burhop's note: Cooking too long will dry fish out so start checking after 12 minutes--every oven is different. We used our Burhop's Tartar Sauce, and it was a great combo we think most kids and adults alike will love. Who doesn't like a meal you can eat with your fingers!)
Crumby Scrod (A Kid Favorite!)
Adults love this one as well -- so easy to do, and very tasty.
Preparation Time: 15 minutes Serves 4
2 lbs. fresh scrod, cod, halibut, tilapia, whitefish or any flaky white fleshed fish fillet
3 Tbs. butter
Salt & pepper to taste
Soft bread crumbs
Juice of 1 lemon
Pre-heat oven to 425 degrees. Melt butter in a glass or ceramic oven-proof dish. Add lemon juice. Turn fish over in butter mixture to coat thoroughly. Season lightly with salt and pepper. Process two slices of soft bread in a blender to make bread crumbs. Sprinkle over fish fillets and spoon butter over crumbs and fish. Place fish in a pre-heated oven for 10-12 minutes. (Cook fish 10 minutes per inch of thickness at the thickest part of fillet). Crumbs should turn light brown and slightly crispy. Reduce cooking time if fish is very thin. Serve with mashed potatoes and any green vegetable you can get your kids to eat! For mom & dad, a nice glass of Sauvignon Blanc.
New England Scrod with Burhop’s Pico de Gallo
A low fat, tasty way to enjoy cod, scrod, haddock, tilapia, whitefish, fluke - almost any flaky white fleshed fish.
4 8oz. fillets of scrod or cod
Salt &fresh ground pepper
chopped fresh cilantro (for garnish)
Cooking oil spray
8 oz. Burhop’s Pico de Gallo or Bruschetta (brought to room temperature)
Bring Pico de Gallo to room temperature. Preheat oven to 425 degrees. Spray glass casserole or baking dish with non-stick spray, or thinly rub with cooking oil. Place fish in dish, salt and pepper to taste. Spoon 1/2 of Pico de Gallo over scrod. Bake in oven for 12 to 15 minutes. Place fillets on serving plates, spooning remaining Pico de Gallo over each fillet. Garnish with a sprinkling of fresh cilantro. Serve with Burhop's Garlic Mashed Potatoes and lightly cooked pea pods.
Goes well with a Spanish Tempranillo or a crisp, chilled Sauvignon Blanc.
Tilapia Tacos With Cucumber Salsa
Preparation 15 minutes Serves 4 adults, or 2 adults and 2-4 kids
A fresh and tasty way to get your family to enjoy eating fish!
1 tablespoon olive oil (plus more for grill or pan)
2 lbs. tilapia or mahi mahi fillets
1 teaspoon ground coriander
coarse sea salt and black pepper
4 large radishes, thinly sliced
1 medium cucumber, halved and sliced, seeds removed
2 tablespoons fresh lime juice, plus lime wedges for serving
8 corn tortillas, warmed
3/4 cup fresh cilantro leaves firmly packed
1/4 cup sour cream
Heat grill or a heavy cast iron skillet to medium high; oil grill or pan with olive oil. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill or saute until cooked through, 1 to 2 minutes per side for tilapia, longer for mahi mahi. Break into pieces.
In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber salsa, cilantro, sour cream, and lime wedges.