Baked Stuffed Cod

Tonight we had baked stuffed cod. It's a tried and true, and we all love it. This delicate, mild fish needs a boost of flavor, and this recipe always delivers.

This recipe uses very little butter and oil. If you're trying to achieve the type of dish you would get at a restaurant, you may want to add more butter or oil. As an alternative, I use a splash of chicken broth to make the topping moist. You could probably try using a little clam juice if you have that in your cabinet.

Baked Stuffed Cod

1-1/3 pounds cod

1/2 cup fresh bread crumbs

1/2 cup crushed Ritz cracker crumbs

1 T. olive oil

1 T. butter

1 t. lemon juice

splash of white wine

splash of chicken broth

1 large (or 2 small) garlic cloves

In a saute pan, warm olive oil and butter over medium low heat. Add garlic, and saute until soft (a couple of minutes). Do not let the garlic brown. Add the bread crumbs and Ritz cracker crumbs and continue to brown for a few minutes. Add the lemon juice, wine and broth. Continue to cook at a medium heat for five to ten minutes more. The mixture should be somewhat moist. If it's not, you can add a bit more chicken broth.

Cut the cod into four serving pieces. Spray a baking pan with cooking spray. Place the pieces of fish in the pan, and cover each piece with some of the bread crumb mixture.

Bake uncovered in a preheated oven at 400 degrees. It should take about 20 to 25 minutes for it to cook through. You'll know it's done when it can flake easily with a fork.

Sweet and Spicy Grilled Salmon

We all know salmon is good for us. It provides Omega-3 fatty acids and a lean source of protein. We should be eating more fish, and this recipe provides an easy, tasty way to get it done.

Unfortunately, however, there are some people out there who claim to dislike salmon. I'm not sure why they feel this way, but I bet every so-called salmon hater was tortured with salmon that was creamed or overcooked as a kid.

Give this recipe a try. It is slightly sweet and has a mild taste. I've made many versions, changing the ingredients each time I make it, depending on my mood. Try adding fresh ginger, honey, red pepper flakes, garlic, or lime juice.

My family could not get enough of this tonight! When your two children, ages ten and thirteen, are fighting over the last piece, you know you've got a winner.

Sweet and Spicy Glazed Salmon

adapted from Epicurious

6 T. light brown sugar
8 teaspoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 1/2 pounds salmon fillets, cut into three pieces

Preheat grill to medium high. Combine brown sugar, mustard and soy sauce in a medium bowl. Transfer 2 tablespoons of this glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon fillets generously with half of glaze in medium bowl. Place salmon fillets, glazed side down, onto grill. After about one minute, you should be able to peel off skin on side that is facing up. Cook until glaze is slightly charred, about 5 minutes. Brush top side of salmon with the rest of glaze from medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.