Inspiration: This was one of the first recipes that we had on the blog way back in 2008. I figured it was time for an update, right? And besides, with little Ben around, dinners like this that are easy peasy are getting thrown onto our menu left and right.
What We Loved: This recipe is dead simple to make and it’s plenty flavorful, which is always a great combination. Cod is really light and fresh, and the Mexican seasonings in this recipe really add a nice spicy punch. I just love the tangy, almost sweet flavor of salsa verde in any application, and here it adds a particularly nice contrast to the spicy seasonings. This meal is a great way to get some Mexican flavors on your table if you’re looking for something a little bit lighter.
Tips: I really like taking some help every once in a while from something like a jarred salsa. We love Rick Bayless’ Frontera brand salsa because it’s full of whole ingredients, plus we like to support one of our favorite chefs. But you could certainly make your own salsa verde for this recipe if you’re not looking for a fast recipe or concerned about time constraints.
Cod with Salsa Verde
Source: Original Recipe
12-16 oz cod filets
Kosher salt and black pepper
Salsa verde, either homemade or your favorite jarred variety (I used Frontera brand)
1. Season the cod filets well with chili powder, cumin, Kosher salt, and black pepper.
2. Add a good couple of pats of butter to a saute pan over medium heat. Add the cod, and saute until cooked through, about 3-4 minutes per side.
3. Serve the cod topped with salsa verde and chopped cilantro.