How to Cook Blue Eye Cod

by Christopher Godwin

Cod is commonly served with roasted potatoes.

Jacek Chabraszewski/iStock/Getty Images

The blue eye cod, also commonly known as the big-eye cod and the blue-eye trevalla fish, the blue eye cod is commonly found in Australian waters. Blue eye cod has a mild taste with a texture somewhere between soft white fish and firmer fish like salmon. Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote.

Baked Blue Eye Cod

Remove the fish fillets or steaks from the refrigerator and rinse them with cold, clean water. Cover the fish with plastic wrap or wax paper and allow it to warm to room temperature for an hour.

Preheat the oven to 450 degrees Fahrenheit.

Brush both sides of the fish with and even combination of melted unsalted butter and extra virgin olive oil. Season the fish on both sides with sea salt or kosher salt and freshly ground black pepper to taste.

Place the fish in a baking dish large enough to hold the pieces without overlapping. Bake the cod in the oven for 12 minutes or until the fish is slightly browned on top and easily flakes apart when poked with the tines of a fork.

Broiled Blue Eye Cod

Remove the fish fillets or steaks from the refrigerator and rinse them with cold clean water. Cover the fish with plastic wrap or wax paper and allow it to warm to room temperature for an hour.

Preheat the broiler.

Brush the fish on both sides with extra virgin olive oil. Season the fish all over with sea salt or kosher salt and freshly ground black pepper to taste.

Place the fish in a broiler pan and broil the fish for eight minutes, flipping it over halfway through.

Grilled Blue Eye Cod

Remove the fish fillets or steaks from the refrigerator and rinse them with cold clean water. Cover the fish with plastic wrap or wax paper and allow it to warm to room temperature for 60 minutes.

Preheat a gas grill to 400 degrees Fahrenheit. Allow a charcoal grill to preheat for about 20 minutes.

Brush both sides of the fish with an even combination of extra virgin olive oil and melted unsalted butter. Season the fish all over with sea salt or kosher salt and freshly ground black pepper.

Place the fish on a piece of aluminum foil, and place the aluminum foil over direct heat on the grill. Grill the fish for 15 minutes, flipping it over halfway through the cooking process. The fish is finished cooking when it no longer is opaque and it flakes apart when poked with the tines of a fork.

References

  • "Fish and Shellfish"; James Peterson; 1996
  • "Fish Without a Doubt"; Rick Moonen, Roy Finamore; 2008

Photo Credits

  • Jacek Chabraszewski/iStock/Getty Images

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."