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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Mexican Cod over Tomato Cream Sauce

January 24, 2021 by Peter Block Leave a Comment

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

I really shouldn’t say cream because I used coconut milk. Coconut milk is the perfect substitute in so many recipes.

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I love to use coconut milk. I generally avoid, or at least limit my dairy intake. I know many people are doing the same. Coconut milk has very similar look and taste and its thickness really enhances most dishes. The tomato cream sauce is very simple to create with a blend of tomatoes, coconut milk and spices.

Mexican Cod over Tomato Cream Sauce l #seafood #creamsauce #Mexicanrecipe #coconutmilk | feedyoursoul2.com

Some examples of my different uses of coconut milk include:

MACARONI N CHEESE

VEGETARIAN CORN CHOWDER

GF LEMON BLUEBERRY BUNDT CAKE

The other key to this dish is using a mortal and pestle to create the infused oil for the cod. Extra virgin olive oil is blended with aleppo pepper and Spanish paprika. Using a little elbow grease, the infused oil comes together easily. It is simply brushed on to the fish prior to cooking.

Mexican Cod over Tomato Cream Sauce l #seafood #creamsauce #Mexicanrecipe #coconutmilk | feedyoursoul2.com

The infused oil.

Spice Infused Oil

The Spicing and Sauteing the Mexican Cod.

Spicing and Sauteing the Mexican Cod

The Mexican Cod over Tomato Cream Sauce plated.

Mexican Cod over Tomato Cream Sauce l #seafood #creamsauce #Mexicanrecipe #coconutmilk | feedyoursoul2.com
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Mexican Cod over Tomato Cream Sauce

Creating a spicy, flavorful creamy seafood dish without cream. My Mexican Cod over Tomato Cream Sauce is the perfect combination.

Course dinner
Cuisine Gluten free, Mexican Food, Mexican recipes, Seafood
Keyword cod, gluten free, Mexican recipes, seafood, Tomato sauce
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

Tomato Cream Sauce

  • 4 Whole Plum tomatoes chopped
  • 1 Cup Coconut milk
  • 1/2 Whole Yellow onion rough chop
  • 1 Tsp Salt
  • 1 Tsp Ground Black pepper
  • 2 Tsp Ancho chili powder

Mexican Cod

  • 6 Fillets Cod Sliced up large pieces into approximately 4 – 5 ounce portions
  • 2 Tbsp Olive oil divided
  • 2 Tsp Aleppo pepper
  • 2 Tsp Spanish paprika

Instructions

Tomato Cream Sauce

  1. Combine all ingredients except for the coconut milk in a blender. Puree well. Pour into a skillet and cook on low heat. After a few minutes, add in the coconut milk and warm. Reserve for serving.

Mexican Cod

  1. Combine 1 1/2 tbsp of the oil, aleppo pepper and Spanish paprika in a mortar & pestle. Pound until the mixture is smooth. Generously apply to the cod fillets on each side.

    Heat a skillet with the remaining oil on medium heat. Cook 3 – 4 minutes per side.

    Serve by filling the bowl with the tomato cream sauce. Place the cod over the sauce. Top with sauteed or pickled bell peppers and onions.

    Enjoy!

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Filed Under: dinner, Gluten Free, Seafood Tagged With: Mexican recipe, tomato

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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