Blue Eye Cod Recipes

Blue-eyed Cod has a mild flavour, medium oiliness and moist, firm flesh with medium to large flakes and few bones, which are easily removed. Usually sold as fillets, cutlets or steaks. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for white to pale pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

Baked Blue-Eye Cod with Potatoes

A tasty combination of Blue eye cod fillets with Roma tomatoes, potatoes, and fresh herbs to spark up a cold winters night. A straight-forward recipe that’s easy to prepare.

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Blue Eyed Cod with Garlic Mustard Butter

Lovely barbecued blue-eyed cod cutlets with a drizzle each of butter combined with Dijon mustard, garlic, and dill.

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Blue-Eye Cod Curry

Fresh and healthy Blue-Eye Cod fish curry makes a great meal choice.

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Blue-Eye Cod with Herb Butter

White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.

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Blue-Eye Cod with Mango Salsa

Try this low-fat, quick and easy meal from blue-eyed cod and mango salsa that’s full of flavour. A simply divine combination for when mangoes are in season. Try to choose a mango that’s firm or even a little under-ripe with its skin tinged with green.

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Blue-Eyed Cod and Snow Pea Stir-fry

Try this quick and easy stir fry of Blue eyed cod and snow peas. The remaining ingredients make for a delicate Asian flavour.

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Moqueca Baiana – Brazilian Seafood Stew

Moqueca (mo-ke-ka) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, coriander, chilli pepper (pimenta malagueta) and additional ingredients. It is cooked slowly, with no water added.

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Roasted Blue Eyed Cod with Vanilla Chilli Salsa

This simple Blue-eyed Cod recipe is quick and easy to prepare and combined with the salsa, makes a delightful family meal.

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