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Wednesday 10 April 2024 14:23:18 GMT

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Pineapple Glazed Cod Ingredients: 2 lbs cod flanks 1 14-ounce can of pineapple tidbits OR pineapple rings, cut into smaller pieces; reserve some pineapple for the top of the salmon 1/4 cup pineapple juice 2 tablespoons melted butter 2 tablespoons sesame oil 1 tablespoon lemon juice 1 tablespoon brown sugar 1 1/2 tablespoons honey 1-2 large garlic cloves, minced 1 small diced onion 1 teaspoon sea salt 1 teaspoon smoked paprika 1/8 teaspoon pepper 2 tbsp of butter Directions: Preheat smoker or oven to 350 degrees Remove the cod from the packaging and pat dry with paper towels. Cut into even pieces. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan. Place the pineapple tidbits OR pineapple rings on top of the foil in rows of 2, and place the cod on top of the pineapple. Chop the remaining pineapple rings OR tidbits and add them to a small bowl. Add the pineapple into the bowl, and complete the marinade by adding two tablespoons of melted butter, 1/4 cup of pineapple juice, 1 tablespoon of lemon juice, 1 1/2 tablespoons of honey, 1 tablespoon of brown sugar, minced garlic clove, 1 teaspoon of smoked paprika, 1/8 teaspoon of pepper and one teaspoon of sea salt. Mix well. Using a spoon, spread the marinade over the top of the cod, ensuring it gets onto its entire surface. Allow the fish to marinate for a minimum of 15 minutes but no longer than a maximum of 30 minutes in the fridge. Place the sheet pan with the cod in the smoker or oven on the center rack, and cook for 25 -30 minutes or until an instant-read thermometer reads 145 ° F. *Cook to your liking, which may range from a minimum of 25 minutes to a maximum of 30 minutes. To prevent the cod from drying out, place a length of foil over the cod to help retain moisture. Remove the cod from the oven and rest for ten minutes. Garnish with remaining pineapple bits. I served it with a Spanish rice and refried beans. Serve. Enjoy! #healthyeating #fish #smoked #Recipe #jesus

Pineapple Glazed Cod Ingredients: 2 lbs cod flanks 1 14-ounce can of pineapple tidbits OR pineapple rings, cut into smaller pieces; reserve some pineapple for the top of the salmon 1/4 cup pineapple juice 2 tablespoons melted butter 2 tablespoons sesame oil 1 tablespoon lemon juice 1 tablespoon brown sugar 1 1/2 tablespoons honey 1-2 large garlic cloves, minced 1 small diced onion 1 teaspoon sea salt 1 teaspoon smoked paprika 1/8 teaspoon pepper 2 tbsp of butter Directions: Preheat smoker or oven to 350 degrees Remove the cod from the packaging and pat dry with paper towels. Cut into even pieces. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan. Place the pineapple tidbits OR pineapple rings on top of the foil in rows of 2, and place the cod on top of the pineapple. Chop the remaining pineapple rings OR tidbits and add them to a small bowl. Add the pineapple into the bowl, and complete the marinade by adding two tablespoons of melted butter, 1/4 cup of pineapple juice, 1 tablespoon of lemon juice, 1 1/2 tablespoons of honey, 1 tablespoon of brown sugar, minced garlic clove, 1 teaspoon of smoked paprika, 1/8 teaspoon of pepper and one teaspoon of sea salt. Mix well. Using a spoon, spread the marinade over the top of the cod, ensuring it gets onto its entire surface. Allow the fish to marinate for a minimum of 15 minutes but no longer than a maximum of 30 minutes in the fridge. Place the sheet pan with the cod in the smoker or oven on the center rack, and cook for 25 -30 minutes or until an instant-read thermometer reads 145 ° F. *Cook to your liking, which may range from a minimum of 25 minutes to a maximum of 30 minutes. To prevent the cod from drying out, place a length of foil over the cod to help retain moisture. Remove the cod from the oven and rest for ten minutes. Garnish with remaining pineapple bits. I served it with a Spanish rice and refried beans. Serve. Enjoy! #healthyeating #fish #smoked #Recipe #jesus

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