I really shouldn’t say cream because I used coconut milk. Coconut milk is the perfect substitute in so many recipes.Jump to Recipe
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.
Some examples of my different uses of coconut milk include:
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.
The infused oil.
The Spicing and Sauteing the Mexican Cod.
The Mexican Cod over Tomato Cream Sauce plated.
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.
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
- 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
Tomato Cream Sauce
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.
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.