Poor Man's Lobster with Cod Loins

Poor Man's Lobster with Cod Loins

This is the ultimate way to prepare cod loins or white fish fillets. They come out tasting like rich and delicious lobster pieces. With some melted butter and a squeeze of fresh lemon juice you will feel like you are dining in style on a shoe string budget.

Course Dinner, Main Course, Main Dish

Cuisine American, American Classic

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 627kcal

Author Diana Reis

Equipment

1 Deep, Wide Pan for boiling fish
1 Sheet Pan for broiling
1 Slotted Spoon

Ingredients

2 Pounds Cod Loins or other firm mild white fish
8 Cups Water
1 ⅓ Cups Sugar
6 Tablespoons Butter melted
1 Teaspoon Paprika
¼ Teaspoon Black Pepper
Salt to taste
Lemon Slices for serving

Instructions

Preheat your oven to a low broil and set a rack 6-8 inches from the broiler coils.
Bring 8-10 Cups of water to a rolling boil in a wide, deep pan.
Then, dissolve sugar in boiling water and turn down to medium heat.
Next, add the fresh pieces of cod loin or your favorite white fish to the water. The cold fish will bring down the temperature of water and may stop it from boiling. Bring the water back to a low simmer, and cook the fish for 3-4 minutes. It will start to look more opaque or solidly white.
Use a slotted spoon to remove the fish from the sugar water.
Then, place the fish on a plate lined with paper towels to soak up the extra water.
Melt butter in a microwave safe bowl.
Line a sheet pan with foil, and drizzle one tablespoon of melted butter and sprinkle half of your paprika and pepper on the butter.
Place the cod on top of the butter and season with the remaining paprika and pepper.
Spoon another 1-2 tablespoon of butter over the top of the fish.
Place the buttered cod under the broiler for 8-10 minutes or until they are cooked through to the center and the fish flakes with a fork.
Serve with the remaining melted butter and lemon wedges.

Notes

What kind of fish can be used to make Poor Man’s Lobster?

You can use fish like cod, haddock, monkfish, and burbot. These fish all have firm flesh and very mild fish flavor. Ideally, you need pieces that are over an inch to two inches thick so they hold up to the cooking process.

What is a cod loin?

Cod loin is the thick, firm upper part of cod filet. This is considered the prime part of the filet, mild, and perfect for broiling.

Diana’s Tips for Success

When boiling your fish don’t let the water come back to a strong boil. You are just cooking it gently and imparting some sweetness from the sugar. If it boils very hard it will cook too quickly and get tough and dry.
Hold off on seasoning with salt until you taste the cooked fish. It is really easy to over salt this dish as the fish has a natural saltiness.
To make your poaching liquid you may need more or less water. You need ¾ of a cup of sugar for every 4-5 Cups of water.
You need enough water to cover your fish pieces no matter what size pot you use.

Safety Tip

It is important to use foil to line your sheet pan instead of parchment paper. Remember that parchment paper can catch fire under the broiler.

Nutrition