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.
Prep Time25mins
Cook Time5mins
Total Time30mins
Course: Main Course
Cuisine: Fusion, Mexican, Seafood
Keyword: 30 Minute Dinner, Pan Seared Cod, Weeknight Meal
Servings: 4
Ingredients
Pan Seared Cod
1lbcod filletcut in 4 pieces
1/2cupcornmeal
1/2cupflour
1/2tbspgarlic powder
1-2tbspvegetable oil
1limefor serving
Tomatillo Broth
5tomatilloshusks removed
1/2 - 1serrano pepper
1/2yellow onion
1tsplard, bacon fat or vegetable oil
1tspfresh garlicminced
2cupschicken broth
1tspsugar
1tbspheavy cream
Zucchini & Radish
1smallzucchinidiced
5radishdiced
1tbspfresh cilantro
1limejuiced
1tspvegetable oil
salt and pepper to taste
Black Eyed Peas
115 ozcan of black eyed peasdrained
2slicesbacon
1/2cupyellow oniondiced
1/2cupchicken 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.