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  • 50minutes
  • 254calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) vegetable oil

  2. 1 yellow pepper , cut into thin strips

  3. 1 medium onion , thinly sliced

  4. 1 jalapeno chile , seeded and finely chopped

  5. 1 clove(s) garlic , thinly sliced

  6. 75 teaspoon(s) chili powder

  7. 1/2 teaspoon(s) salt

  8. 1 can(s) (14 1/2 to 16 ounces) tomatoes in puree

  9. 1/2 teaspoon(s) ground coriander

  10. 1/4 teaspoon(s) ground cumin

  11. 1/8 teaspoon(s) ground red pepper like cayenne

  12. 4 (4 ounces each) cod steaks , 3/4-inch thick

Instructions Jump to Ingredients ↑

  1. 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, 1/2 teaspoon chili powder, and 1/4 teaspoon salt and cook, stirring, 3 minutes.

  2. Add tomatoes with their puree and cook, breaking up tomatoes with side of spoon, until mixture has slightly reduced, about 10 minutes.

  3. Meanwhile, in cup, combine coriander, cumin, remaining 1/4 teaspoon each chili powder and salt, and ground red pepper. Sprinkle both sides of cod steaks with spice mixture.

  4. 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. Makes 4 main-dish servings.

  5. Nutritional information is based on one 1/2 cup serving.

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