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Pan Seared Cod in Tomatillo Broth

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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.

Easy Weeknight Pan Seared Cod in Tomatillo Broth

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
Cook Time 5 minutes
Total Time 30 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:

  • Lightly coated snapper in a spicy tomato broth
  • Buttery cod in a light broth with spinach and mushrooms

Grilled Scallops & Smoked Citrus Shallot Field Greens

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Sweet, buttery Grilled Scallops Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Baby, It’s Hot Out There

For those hot Summer days, Grilled Scallops & Smoked Citrus Shallot Field Greens is where it’s at. Refreshing orange and lemon with a hint of smoke and minced shallot drizzled lightly over buttery, grilled sea scallops. Served on stick over field greens, fresh pea pods and nasturtiums. So light, but so very elegant and absolutely PERFECT for Summer dinner.

Buttery grilled scallops, smoked citrus shallot field greens
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Grilled Scallops & Smoked Citrus Shallot Field Greens

Sweet, buttery Grilled Scallops and Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.
Course Appetizer, Dinner
Cuisine Seafood
Keyword 15 minute dinners, Farm to Table, Light Meal
Prep Time 5 minutes
Cook Time 6 minutes

Equipment

  • 4 wooden skewers

Ingredients

  • 16 large sea scallops patted dry
  • 1 handful fresh sugar peas halved
  • 6 cups mixed field greens
  • 8 nasturtium flowers

Smoked Citrus and Shallot Dressing

  • 1/4 cup shallot minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tbsp honey
  • 2 drops liquid smoke
  • 1 tsp whipping cream
  • 2 tbsp light olive oil

Instructions

  • Place 4 prepared (patted dry) scallops on each wooden skewer. Season with salt and pepper, drizzle with a few spoonfuls of Smoked Citrus and Shallot Dressing. Place skewers on grill and don’t touch until you see the scallop turn opaque half way through. Flip to opposite side and finish cooking until just opaque. Do not over cook. They turn hard and rubbery if over cooked.
  • In the meantime, place field greens and pea pods in a serving dish. Toss with Smoked Citrus and Shallot Dressing, saving a couple spoonfuls for the scallops.
  • Remove scallops from grill and place over field greens, drizzle with remaining dressing and garnish with nasturtiums.

Smoked Citrus and Shallot Dressing

  • Combine shallot, lemon juice, orange juice, honey, liquid smoke and cream. Whisk in olive oil.

Edible Flowers

Yes! You CAN eat those flowers. Nasturtiums are one of a few edible flowers that add a beautiful, farm to table feel to your dish. They are very delicate, have a sweet, but spicy flavor and are possibly the easiest flower to grow in your home garden. I always grab a few packets of seeds early Spring and drop them in the soil next to a trellis or climbing garden art.

Here are a few other edible flowers:

  • Zucchini Blossoms – Delicate and sweet, perfect for filling with creamy goat cheese and lightly frying
  • Pansies – Grassy with a hint of mint flavor, goes well in a field greens salad or in shaken cocktails
  • Violets – Sweet and floral flavored, often seen sugared on desserts, tossed in greens or in cocktails
  • Roses – Floral with a hint of sweetness, used in jellies, teas and salads
  • Sage Flowers – Sweet, yet savory, perfect in fresh lemonade
  • Lavender – Perfumed and sweet, pairs well with cream based desserts and refreshing drinks
  • Calendula – Earthy, sometimes pungent floral with honey flavor, used to add color and depth to your dish
  • Nasturtiums – Sweet and spicy like pepper, goes well in my Grilled Scallops & Smoked Citrus Field Greens and rolled in rice paper for fresh rolls

Notes:

Liquid smoke is one of those things where a little goes along way. This recipe calls for 2 drops of liquid smoke and I mean just two drops. We don’t want to over do it on this. It will over power the other flavors, so be gentle.

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  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce
  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth

Mexican Corn Salmon

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Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and  Cotija cheese.

Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat!

You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious without even knowing it’s there. Not a cilantro fan? Try Confetti Cilantro.

Confetti Cilantro vs. Cilantro

I recently came across Confetti Cilantro and fell in love with the delicate feathery leaves and mild flavor. If you have a family member that won’t eat cilantro, try this variety and they may just love it.

Cilantro is a member of the parsley family and is also known as coriander or Chinese parsley. I tend to use cilantro in most of my dishes and love the fresh flavor it adds. Cilantro can be used in it’s entirety, both the leaves and stems are edible. Add it to salsas, salads, stir fry or as a garnish.

Grilled salmon with fresh corn, cilantro and cotija cheese
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Mexican Corn Salmon

Grilled salmon
Course Main Course
Cuisine Mexican, Seafood
Keyword Grilled salmon, Mexican street corn
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4

Ingredients

Grilled Salmon

  • 1 lb salmon fillet skin on, bones removed
  • 1 tbsp mayonnaise
  • 1/2 tbsp Tajin Mexican Seasoning with Lime

Mexican Corn Topping

  • 1 1/2 cups corn cut off cob about 2 ears of corn
  • 1 tbsp mayonnaise
  • 1 tbsp fresh cilantro
  • 1 tbsp Tajin Mexican Seasoning with Lime
  • 1 tsp lime juice
  • 1/4 cup Cotija cheese crumbled

Instructions

Grilled Salmon

  • Prepare grill. If using a charcoal grill, place charcoals towards one side of grill and make an indirect area on opposite side.
  • Coat flesh side of salmon fillet with mayonnaise, then season with Tajin Mexican Seasoning.
  • Place salmon fillet skin side down on grill over indirect heat. Close grill cover and cook between 5-10 minutes. Salmon fillets vary in thickness and will require different cooking times. Check your salmon after a few minutes. When salmon turns just barely opaque, it is done. Remove to a serving platter and top with Mexican Corn (see below).

Mexican Corn Topping

  • Heat corn kernels over medium heat for a few minutes until just warm.
  • Combine corn with mayonnaise, cilantro, Tajin Mexican Seasoning and lime juice.
  • Place corn mixture evenly over salmon fillet and crumble Cotija cheese over the top.

Similar Recipes:

  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce

Garlic Prawns & Blistered Tomatoes

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Quick and easy Garlic Prawns & Blistered Tomatoes with Swiss chard served over creamy Parmesan polenta.

Tender garlic prawns, juicy blistered tomatoes & creamy polenta

Always keep frozen shrimp on hand

Weeknight dinner doesn’t get any easier than this. Yep, 15 minutes to restaurant inspired Garlic Prawns & Blistered Tomatoes. Argentinian Pink Shrimp are a staple in my freezer. I love how quick they thaw, which makes pulling together weeknight dinner a cinch.

This dish starts with creamy polenta (another pantry staple). Then a quick saute of garlic, shrimp, Swiss chard and beautiful blistered tomatoes. The tomatoes add the perfect burst of flavor for a savvy weeknight dinner.

Sauteed prawns, vine tomatoes, garlic and Swiss chard
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Garlic Prawns & Blistered Tomatoes

Garlic prawns with blistered tomatoes and Swiss chard over creamy polenta
Course Main Course
Cuisine Seafood
Keyword 15 minute dinners, Easy Weeknight Meal
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 bunch cherry tomatoes on the vine or a large handful cherry tomatoes
  • 2 large garlic cloves minced
  • 16 large shrimp cleaned and deveined
  • 1 bunch Swiss chard rough chopped
  • salt and pepper to taste

Creamy Polenta

  • 1 cup dried polenta
  • 1 splash cream
  • 1 tbsp butter
  • 1/4 cup Parmesan cheese grated

Instructions

  • Heat a large saute pan over high heat.
  • Add 1/2 Tbsp olive oil and place tomatoes in pan. Sear quickly on each side until blistered, but not too long that they burst open. Remove from pan.
  • Add remaining olive oil, garlic and shrimp. Toss to coat. Add Swiss chard and saute until shrimp turn opaque about 2-3 minutes and Swiss chard is just wilted. Season with salt and pepper to taste.
  • Serve over creamy polenta with blistered tomatoes.

Creamy Polenta

  • Make polenta according to box directions. Add a splash of cream, 1 Tbsp butter and 1/2 cup grated Parmesan cheese to cooked polenta before serving.

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  • A Pacific Northwest favorite, steamer clams are simple and delicious with bacon and fennel.
  • Roasted Cod with spinach and mushrooms

Sweet & Spicy Citrus Salmon

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Sweet & Spicy Citrus Salmon uses just 5 ingredients to create a delicious, showstopper centerpiece for your dinner table in 20 minutes.

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon.

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
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Sweet & Spicy Citrus Salmon

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon.
Course Main Course
Cuisine Seafood
Keyword Easter Salmon
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 lb salmon fillet
  • 3-4 variety of citrus orange, lime, lemon
  • 1/2 cup light brown sugar
  • 1/4 cup ground mustard
  • 1/2 tsp cayenne or chipotle powder

Instructions

  • Preheat oven to 450 degrees.
  • Combine brown sugar, mustard, cayenne and the juice of 1/2 of an orange in a small bowl and brush over salmon fillet (save a little to drizzle on when it comes out of the oven)
  • Slice citrus and lay over salmon. You may have some leftover. Save these for another use.
  • Bake for 10 minutes at 450 degrees, then turn to broil for remaining 5 minutes.

Citrus is a great fruit to always have on stock. It not only lasts a long time, but you can make an ordinary pantry recipe taste fresh and full of life. From sauces, salads, glazes and even smoothies, I always keep a bowl of citrus on hand.

This recipe is a simple glaze topped with blood oranges, lemons and limes. Blood oranges are my favorite, not only for presentation, but for flavor. Look for them the next time you’re at the grocery. They have a light reddish tinge to the skin.

Just 5 Ingredients

  • 1 lb salmon fillet
  • 3-4 blood oranges, limes and lemons
  • 1/2 cup light brown sugar
  • 1/4 cup ground mustard
  • 1/2 tsp cayenne

Serving Ideas:

  • Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk