Recipe: Cod in Yuja Butter sauce
Such a person is certainly a challenge for any cook who wants to expand an ichthyophobe’s culinary horizons. Whether it’s lemon, lime, orange or grapefruit, citrus juice does an excellent job reducing the “fishiness” of fish without killing the flavor.
For an exotic Korean flare to cod, add a splash of 유자 yuja (Asian citron, aka yuzu) juice and the punch of garlic to move this dish toward a Korean palate.
Yes, my yuja obsession is alive and well.
Cod in Yuja Butter Sauce
2 cod fillets, each 1 inch thick
1 1/2 tablespoons yuja/yuzu juice
1/2 tablespoon butter, melted
1/2 tablespoon olive oil
2–3 cloves garlic, minced
1/2 teaspoon thyme, dried
pinch of salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (optional)
- Preheat oven to 400 degrees.
- Arrange the fillets in a 13-inch-by-9-inch baking dish.
- Mix the yuja juice, butter, olive oil, garlic, thyme, chives, salt and pepper in a small bowl. Pour the mixture over the fillets.
- Sprinkle the marinaded fish with paprika, and place the baking dish in the oven.
- Bake for 15–20 minutes, until the flesh is opaque all the way through.
- Spoon the juices that collect in the dish over the fish, and serve.