This quick and easy recipe for Seared Cod in Curry Butter Noodles is all about having a well stocked pantry – and the ultimate pan to sear fresh fish on!
Living on Cape Cod, fish & shellfish have become synonymous for “quick dinner idea”. Our local markets carry a wide range of local offerings and give me that creative boost that I need for when it’s already 5pm and I have no clue what to make for dinner for the husband and I. Some of my favorite seafood dinner ideas include: Fish Tacos, Cajun Shrimp & Grits, Cod Salad Pita Pockets, Orange Ginger Shrimp Stir Fry, and Black Garlic Cod.
As I mentioned, having a well-stocked pantry is a must for quick meals and we’re big on Asian cuisine at our home, so here are a couple of ingredients we tend to keep around at all times: Sriracha, rice vinegar, red & green curry paste, coconut milk, soy sauce, and sweet chili sauce. On your next trip to the store, grab a couple of these and you’ll find that making dinner will get so much easier!
The folks over at Green Pan sent me a couple of their pieces to test out and I fell head over heels with this I Love Fish & Vegetables 10″ Open Frypan – it’s seriously the best pan I’ve ever used to cook fish on. Because cooking fish is tricky – it tends to stick no matter how much butter or oil you use, but with this pan and it’s dimpled surface, the fish literally slides while cooking – yet still achieving an amazing sear. It’s made with Thermolon™ Marathon which is the next generation ceramic coating, lasting even in the face of intensive usage and cleaning!
Fresh cod filet is seared in a curry butter that I make with equal parts butter to red curry paste and in the same pan, I toss rice noodles and vegetables for a quick meal. Top with fresh herbs like mint and cilantro for a pop of bright flavor.
Seared Cod in Curry Butter Noodles
Ingredients
for the fish:
- 2 tablespoons unsalted butter softened
- 1 tablespoon red curry paste
- salt and pepper to taste
- 2 large fresh cod filets
for the rice noodles:
- ¼ pound cooked rice noodles or your favorite Asian noodle
- ½ orange bell pepper thinly sliced
- ½ cup bean sprouts
- ½ small onion thinly sliced
- 1 tablespoon rice vinegar
- mint and cilantro to taste
Instructions
- Mix the butter and curry paste until uniform.
- Season the fish with salt and pepper and coat each small filet with about 1 teaspoon of curry butter (reserve the rest).
- Preheat the pan to medium high heat and place fish to sear, turning at about 4 minutes (depending on size of filets).
- Remove fish once cooked, add the rest of the butter, noodles, vegetables, and vinegar. Saute until heated through but vegetables still a bit crunchy.
- Serve noodles topped with fish and fresh herbs.
Disclaimer: Green Pan sent me samples of their brand line, but I was under no obligation to review it. I recommend this pan 100% if you cook fish regularly!
Halibut in a butter and lemon sauce. YUM!
Fillet of sole with a light cheese sauce.
I just love fresh cod and this recipe is wonderful, Marnely – simple with excellent use of select ingredients. Fish can be messy when it’s cooked stovetop. While that hasn’t stopped me, green pan looks to be the ideal solution!
This sounds delicious! I grew up on MV, and they have the best fish options of anywhere I have ever been. You can always find fresh and local!
I’ve been trying to add more fish into my diet and this is the perfect most flavorful way to do so 🙂
I love a nice piece of salmon, rockfish or black sea bass with just salt and pepper then seared in a hot pan with a little olive oil.
Love any type of fish broiled, especially Chilean Bass.
Salmon, grilled, butter, lemon
I like a simple Cod in butter and lemon.
I had the most delicious fish when living in China – simmered in an amazing spicy sauce with lots of garlic and bok choy. At some point I need to try and re-create this.