Elevate your fish game by your accompaniments. My Cod over Ancho Tomato Sauce has taste and color.Jump to Recipe
When I make recipes like this one, I really feel like a chef. I feel that these are the types of recipes, types of looks that you would see served to you in a restaurant. These dishes are not hard to create. They take some creativity and planning. The planning begins when you make your grocery list.
I have dried chilies in my lazy susan at all times. So the accent flavor is on hands at all times. The dried chilies never dry out (that is a joke) so you can have them at the ready when needed. To make the sauce, tomatoes and onions are cooked down while the chilies are rehydrated. Then, the ingredients are combined, blended and strained.
Some examples of my seafood combinations include:
The cast of characters.
The spiced cod and pan-fried.
The Cod over Ancho Tomato Sauce plated.
Cod over Ancho Tomato Sauce
Create an amazing seafood dish that has color and flavor by adding a sauce. This Cod over Ancho Tomato Sauce has texture and flavor.
- 2 Whole Cod filets cut in half
- 1 Tbsp Old Bay seasoning
- 1 Pint Tomatoes
- 1 Whole Small yellow onion
- 4 Whole Dried ancho chilies
- 2 Tsp Olive oil divided
- 3 Whole Limes halved
Begin by marinating the cod with squeezed lime juice. Put the limes on the fish and refrigerate for 30 minutes. Remove from the fridge and spice with the Old Bay seasoning.
While the fish is marinating, boil water and pour over the ancho chilies. Set aside.
Meanwhile, take 1 tsp of the oil and heat in a skillet over medium heat. Add the tomatoes and onions and cook for 10 minutes. The tomatoes will blister and the onions will soften. Place in a blender with the rehydrated chilies. Use the rehydrated water to help mix the ingredients. When blended, add back to the pot and cook for a couple of minutes.
Heat the last tsp of oil in a skillet and add the cod. Cook 2 – 3 minutes per side. Once the cod starts to separate, it is done. Plate by adding yellow rice and the ancho tomato sauce in a dish, topped with the fish. I topped the fish with poblano chilies.
Serve and enjoy!