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Skillet Cod Veracruz
2 ts Oil
1/2 c Chopped red onion
1 Clove garlic; minced -or- 1/2 ts Canned garlic
1 pn Crushed red pepper flakes
1/2 c Chopped green bell pepper
1 ts Coriander or thyme
1/2 ts Cumin
3/4 c Canned tomatoes; coarsely chopped; with liquid
5 oz Cod or scrod fillets; cubed
1/2 c Whole kernel corn; drained
Salt and pepper to taste
In 8-inch skillet, saute onion and garlic in oil until onion is
soft. Add pepper flakes, bell pepper, coriander and cumin; saute
about 2 minutes.
Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and
corn. Cover and simmer until fish is done, about 6 minutes. (Fish
will be flaky.) Serves 2.