I got some turmeric salt because I seem to be obsessed with turmeric lately. I wasn't clear how I was going to use it. I was making a Mediterranean hummus toast and got the cod out to go with it, but I wasn't sure about seasoning. And there was my turmeric salt! Very simply seasoned, basted with butter and lemon, this fish would go with a lot of different side dishes. And it cooks very quickly with not a lot of prep time.
Blue Ribbon Recipe
Turmeric is popping up in recipes a lot these days. Jennifer's cod recipe is a great use for it. The combination of lemon and butter is always amazing. But add the earthy flavor of turmeric and it takes this cod to a whole new level of yumminess. Basting the fish while it cooks enables it to soak up all the flavor and prevents the fish from drying out. Once done, the cod is perfectly flaky.
sub for turmeric salt: 1/2 tsp kosher salt + 1 tsp turmeric
How To Make
Test Kitchen Tips
We did use the turmeric salt substitution and it worked wonderfully.
Rinse fish and pat dry with a paper towel.
Sprinkle turmeric salt and pepper on fish. Flip and do the same on the other side.
Over medium heat, melt the butter in a saucepan large enough to hold both pieces of fish.
Add lemon juice to the butter when melted.
When the pan is hot, add both pieces of fish. Tip the pan a little to puddle up some of the butter.
Baste both pieces of fish with the butter.
Cook undisturbed for 2-3 minutes, depending on the thickness of the fish. You want some nice browning on the fish.
Baste once more and turn fish to the other side.
Tip the pan and baste the fish several times with the butter. Cook another few minutes until the desired doneness, basting every 30 seconds or so. Flip fish one more time, baste several times with butter.
Plate. Garnish with parsley, if desired.
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