Ingredients
1 1/2 lb fresh cod fillets
1/4 cup plus (see next line)
1 tbsp fresh lime juice
1 tsp olive oil
1 tbsp unsalted butter
5 tbsp thinly sliced garlic
3 tbsp flour
4 tbsp coarsley chopped fresh cilantro
1 salt and pepper
Directions
Rinse the fillets and pat dry. Place the fillets in a glass or enamel
coated dish with 2" sides, and sprinkle with the lime juice. Cover
with plastic wrap and refrigerate for 1 hour. In a large heavy
skillet, combine the oil and butter and heat over medium heat. Add
the garlic and saute only until light brown; be careful not to burn
or the dish will be bitter. Using a slotted spoon, remove the garlic
and set aside; remove the pan from the heat, but hold for cooking the
fish. Remove the fish from the dish, reserving the lime juice, and
pat dry with a paper towel. Dust it lightly with the flour and shake
off the excess. Warm the skillet over medium-high heat and quickly
fry the fish 2-3 minutes per side, or until brown and crisp outside
and just done on the inside. Remove fish to a heated platter and keep
warm while you finish the dish. Return the garlic to the skillet and
reheat. Stir in the reserved lime juice, cilantro, and salt and
pepper to taste. Heat just until the cilantro begins to wilt.Pour the
sauce over the fish and serve immediately.
Servings: 4 servings
Cod With Garlic Recipe brought to you by Recipe Ideas
Categories: Seafood; Vegetable
The History of Recipes
We are able to read the history of `recipes` way back into antiquity, in fact as far into history as the Egyptians, and potentially, even further back. Having said that, generally, these old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the Roman chefs used a good variety of herbs, including a few you will know like basil, mint and parsley. As we move on, there were some interesting books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is popular today, but instead recipes for the types of food on the menues of the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like rosemary and coriander. These new foods and spices led to a surge in recipe manuscripts, many of which are now in private collections. By the advent of the 20th century, cookery books were greatly in demand due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Cod With Garlic recipe.
