Cod Veracruz
Instructions:
This is fish, Mexican-style. Chile aficionados may want to add a little more cayenne pepper or hot chili powder. 4 tablespoons vegetable oil 1 yellow pepper, cut into thin strips 1 medium onion, thinly sliced 1 jalapeño chile, seeded and finely chopped 1 garlic clove, thinly sliced 3â„4 teaspoon chili powder 1â„2 teaspoon salt 1 can (141â„2 to 16 ounces) tomatoes in puree 1â„2 teaspoon ground coriander 1â„4 teaspoon ground cumin 1â„8 teaspoon ground red pepper (cayenne) 4 cod steaks, 3â„4 inch thick (4 ounces each)
Makes 4 main-dish servings. Prep: 15 minutes Cook: 35 minutes
- In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add yellow pepper and onion and cook, stirring, until tender and golden, 15 minutes. Add jalapeño, garlic, 1â„2 teaspoon chili powder, and 1â„4 teaspoon salt and cook, stirring, 3 minutes.
- Add tomatoes with their puree and cook, breaking up tomatoes with side of spoon, until mixture has slightly reduced, about 10 minutes.
- Meanwhile, in cup, combine coriander, cumin, remaining 1â„4 teaspoon each chili powder and salt, and ground red pepper. Sprinkle both sides of cod steaks with spice mixture.
- In 10-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until hot. Add cod and cook until steaks are just opaque throughout and nicely browned, 3 to 4 minutes per side. To serve, arrange fish on platter and top with warm tomato sauce.