Cheesy Baked Fish

So we have a go to fish recipe which I shared years ago, and I decided to change things up a little.  We had some cod to use, and I didn't have any Parmesan, so here's my take on fish, just a little differently.  I would still recommend a firmer fish like tilapia, as I like the texture more, but Aaron and I still gave this a 9, and the boys gave it an 8, although Jonah gobbled his up, so he may have given it more than an 8 ;).  Anyway, the calories for this recipe for five servings was 145, and here's the easy peasy recipe.

12 oz cod (more or less)
salt and pepper
cooking spray
around 1 t ancho chili powder

3 T butter at room temperature
1/2-1 t garlic salt
1/4 c Monterey Jack cheese
1/4 t cumin
2 T cilantro

Preheat the oven to 400.  Spray a cookie sheet with cooking spray, then season the cod with salt, pepper and ancho chili powder.  Bake the fish for 10 minutes.

While the fish is baking, mix together the butter, salt, cheese and cumin.

Remove the fish from the oven, turn on the broiler, and spread the butter mixture over each piece of fish.  Broil for about 2 minutes, then top with cilantro and serve.

Aaron says this tasted like chili, and I agree, it really did, and was great.

Slash and Burn Grouper (Rock Cod)

We had a great fish dish the other night, and we really liked it.  The calories per serving, the way the recipe is written are 237.  Noah gave it a perfect 10, I gave it a 9, Aaron gave it an 8, which is really high for him because he doesn't like fish, and Owen gave it a 6, because cod is fishier than he is used to.  I love that this is ready in 15 minutes, and so it's great for a busy weeknight meal.  I found this recipe in Michael Symon's Live to Cook cookbook, and I modified it a little, and we obviously didn't use all the sauce.  The picture is terrible, sorry :(

1 lb rock cod
1-2 T Jamaican Jerk Seasoning (I used less, since my kids don't like the spice)
1 t olive oil
Kosher Salt
1/2 c chicken stock
Juice of 2 limes
4 T unsalted butter, cut into pieces
1/2 green pepper, finely diced
1/2 c fresh cilantro leaves

Preheat the oven to 375.

Pat the fish and sprinkle the fish with jerk seasoning and salt.  Heat an ovenproof sauté pan over medium heat, and when it is hot, add the olive oil.  Let the fish brown for 3 minutes and then gently turn them.  Place the pan in the oven for 3-5 minutes, until the fish has reached an internal temperature of 140.
Remove the pan from the oven and the fish from the pan.  Add the stock and lime juice to the pan, bring to a simmer, and reduce by half, 2-3 minutes.  Remove from the heat and whisk in the butter and then the bell pepper.  Pour over the fillets and garnish with cilantro leaves.

The cilantro tastes so good with this fish, and it's so fast and easy.  Love it!