BON APPETITE SEASONING RECIPES

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GOES-ON-EVERYTHING BARBECUE SEASONING RECIPE | BON APPÉTIT



Goes-on-Everything Barbecue Seasoning Recipe | Bon Appétit image

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

Provided by Kurt Evans

Yield Makes about ½ cup

Number Of Ingredients 5

¼ cup smoked paprika
2 Tbsp. light brown sugar
2 tsp. chili powder
2 tsp. garlic powder
1½ tsp. cayenne pepper

Steps:

  • Whisk paprika, brown sugar, chili powder, garlic powder, and cayenne in a small bowl to combine.
  • Do ahead: Seasoning can be made 1 month ahead. Store airtight at room temperature.

GREEN SEASONING BAKED COD RECIPE | BON APPÉTIT



Green Seasoning Baked Cod Recipe | Bon Appétit image

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

Provided by Brigid Washington

Yield 4 servings

Number Of Ingredients 14

¼ Vidalia or other sweet onion
4 6-oz. skinless, boneless cod fillets
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
Freshly ground black pepper
¼ cup plus 2 tsp. extra-virgin olive oil
1 lime
4 garlic cloves
1 2" piece ginger
4–5 thyme sprigs
1 small bunch cilantro
2–4 scallions
1 red bell pepper
1 habanero chile
Cooked brown rice or ramen noodles (for serving)

Steps:

  • Preheat oven to 300°. Thinly slice ¼ Vidalia or other sweet onion with a chef’s knife and place in a medium baking dish. Place four 6-oz. skinless, boneless cod fillets on top of onion slices. Generously sprinkle fillets on both sides with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground black pepper. Pour ¼ cup extra-virgin olive oil over, then finely grate zest from 1 lime on top; set lime aside. Turn fillets to coat. Let cod sit while you prepare remaining ingredients.
  • Smash, peel, and coarsely chop 4 garlic cloves. Peel one 2" piece ginger with a spoon, then thinly slice; place in a small bowl. Cut slices into matchsticks; cut matchsticks into small cubes. Place garlic and ginger in a small bowl.
  • Pick leaves off 4–5 thyme sprigs and chop; discard stems. You should have about 1 Tbsp. chopped thyme. Coarsely chop leaves and tender stems from 1 small bunch cilantro until you have ½ cup (reserve remaining cilantro for another use); add herbs to bowl with garlic and ginger.
  • Trim and coarsely chop 2–4 scallions to yield about ? cup and place in same bowl.
  • Slice 1 red bell pepper in half lengthwise and remove ribs and seeds; discard. Finely chop flesh and add to bowl. Slice 1 habanero chile in half lengthwise and remove ribs and seeds; discard. Finely chop half of chile; reserve remaining chile for another use. Add bell pepper and chile to bowl and toss all ingredients with your hands to combine.
  • Spoon mixture evenly over cod to completely cover. Slice reserved lime in half and squeeze juice over; sprinkle with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and drizzle with remaining 2 tsp. extra-virgin olive oil. Bake until fish is opaque and cooked through and red pepper and chile are softened, 25–35 minutes. Serve cod with cooked brown rice or ramen noodles.

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