Pan Seared Cod in Tomatillo Broth

Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes.

Pack Big Flavor into Your Weeknight Meals

Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it!

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed peas. The quick zuchinni radish relish is tossed in lime juice for a little bite of freshness.

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Pan Seared Cod in Tomatillo Broth

Pan seared cod is lightly dusted in cornmeal and served in a roasted tomatillo broth with black eyed peas and lime zested zucchini and radish.

Course Main Course

Cuisine Fusion, Mexican, Seafood

Keyword 30 Minute Dinner, Pan Seared Cod, Weeknight Meal

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

Pan Seared Cod

• 1 lb cod fillet cut in 4 pieces
• 1/2 cup cornmeal
• 1/2 cup flour
• 1/2 tbsp garlic powder
• 1-2 tbsp vegetable oil
• 1 lime for serving

Tomatillo Broth

• 5 tomatillos husks removed
• 1/2 – 1 serrano pepper
• 1/2 yellow onion
• 1 tsp lard, bacon fat or vegetable oil
• 1 tsp fresh garlic minced
• 2 cups chicken broth
• 1 tsp sugar
• 1 tbsp heavy cream

Zucchini & Radish

• 1 small zucchini diced
• 5 radish diced
• 1 tbsp fresh cilantro
• 1 lime juiced
• 1 tsp vegetable oil
• salt and pepper to taste

Black Eyed Peas

• 1 15 oz can of black eyed peas drained
• 2 slices bacon
• 1/2 cup yellow onion diced
• 1/2 cup chicken broth
• salt and pepper to taste

Instructions

Zucchini & Radish

• Combine zucchini, radish, lime juices, salt, pepper and vegetable oil in a bowl and set aside.

Tomatillo Broth

• Place tomatillo, serrano pepper and onion n a sheet pan and broil until charred.
• Remove from baking sheet to blender and blend until smooth.
• Heat lard, bacon grease or vegetable in a small saute pan over medium high heat. Add garlic for 30 seconds, being careful not to burn. Add blended tomatillo mixture, chicken broth, sugar and heavy cream. Reduce to low and simmer until ready to serve.

Black Eyed Peas

• Cook bacon in a small saute pan until fat is rendered. Remove bacon.
• Add onion and saute until softened.
• Add black eyed peas, broth and salt and pepper to taste. Return bacon to pan.
• Reduce heat to low until ready to serve.

Pan Seared Cod

• Combine cornmeal, flour and garlic powder in a large dish.
• Press each side of cod fillet in cornmeal mixture.
• Heat a couple tablespoons of vegetable oil in a cast iron skillet or medium saute pan over medium high heat.
• Cook each side of cod fillet for about 2 minutes or until just firm to the touch and opaque. It will just start to flake when pressing finger into cod.
• Remove and season with salt and pepper.

  Plate: Ladle of tomatillo broth, spoonful of black eyed peas, place seared cod on top of black eyed peas, garnish with zucchini and radish. Serve with lime.

Make It Even Easier

Need a little quicker version of this fresh recipe? There are simple ways to make this weeknight meal even easier:

• Skip the homemade Tomatillo Broth and use store bought. If you can’t find it, use green enchilada sauce mixed with a tbsp of heavy cream.
• Serve over your favorite rice instead of Tomatillo Broth.
• Roll it all up in a tortilla for a fresh take on fish tacos.

Similar Recipes:

• Snapper in Spicy Tomato Broth
• Roasted Cod with Spinach and Mushrooms