By TheBostonBean on July 29, 2005
Photo by GaylaJ
Photo by GaylaJ
"Bursting southwest flavor."
Serving Size: 1 (247 g)
Servings Per Recipe: 2
"I used scallops that I had on hand for this recipe, because I was too lazy to go to the store and get cod. I simply seared them in a heated skillet with olive oil after sprinkling the spices on them. Right before serving, I squeezed the juice from a lime over them. Fantastic! I will keep this recipe around and use on other fish as well."
"I really liked the taste of the chili powder with the cod. I didn't have my oven available to make this dish so I used a skillet instead and sprinkled the first round of spices on one side and the lime, cumin and "butter" when I turned the filet over. I used a coconut-based butter alternative and only 1 tbsp (or half). The piece of cod was 1.38 lb. so I cut the spices in half, but then found I used almost the full amount specified in the recipe and the full lime to cover the length of the fish. So for a pound and half you need the same portions as 2 lb. (but the butter can still be 1 tbsp.) I used a little cooking spray to coat the pan before cooking.<br/><br/>These flavors worked really great with the cod. I thought it was delicious. Normally without a recipe, fish can come out terrible, but this was just enough for me to wing it with a slightly different preparation and have a fantastic dinner. I will definitely make this again. Very easy to prepare."
"very good. I BBQ the cod. ty"
"This was excellent! I skipped the butter to cut back on calories and it's awesome! I hate cooking fish because I never know what to do with it, but I'll definitely be making this again!"
"This was so delicious! My family loves fried fish and rare is it that I can feed them fish without that thick greasy crust and have them like it. Thank you so much for posting!"
"I didn't rate this because I used tilapia instead of cod, because that's what I had on hand. It was awesomeness! Thanks."
"Very flavorful - I like the combination of spices - next time might add a touch of cayenne to give it a bit more kick. I baked for 7 minutes and didn't think it was done, so I fried it in some of the cumin-lime juice - I think I overcooked it."
"This was fantastic! Quick & simple to make with great flavour. This will definitely become a regular on my dinner table."
"The fish was moist and flavourful, even without the sauce, but the sauce complimented it nicely. In fact, I think I'd double the sauce next time. I was a bit heavy handed with the spices, but that's just a personal preference. Yum! Thanks for posting. Made for PAC Fall 2008."
"Delicious and it left the fish very moist. Next time, I'll probably add a little more chili powder and lime juice, but I like a lot of flavor. Thanks so much!"
"I wasnt to sure about how old the chili powder was in the Kitchen so in its place i used a newly opened tin of smoked paprika. What a true delight it was. I won't take anythingaway from the original recipe but i think i may have accidentally found myself a new favourite."
"Yum, yum, yum! I loved the flavor of this! I did alter the recipe a bit. I found I had two small cod fillets in my freezer. I sprinkled the chili powder and cumin on them before baking (I just eyeballed the amount). I wanted to cut the calories of the butter, so after this was done cooking, I used a couple of spritzes of spray butter and drizzled the cod with lime juice. I just loved how all the flavors combined. I tried putting fresh cilantro on it, but didn't like it and ended up taking that off. Lovely southwestern flavor."
"The flavors worked together very nicely here. I used frozen cod loins, as Missouri is not exactly known for its wealth of fresh seafood. :) I also eyeballed the chili powder, parsley and salt, and glancing back over the recipe, it occurred to me I was pretty heavy-handed (but typically so :) ). It all came together well, though, and we really enjoyed the simple preparation. Thanks for posting!"