The inspiration for this Poblano Salsa Baked Cod is my poblano salsa. In my last post, I wrote about the Mexican Italian fusion recipe – POBLANO SALSA CAPRESE. The salsa comes together so easily. This salsa has the smoky flavor from the roasted poblanos and the freshness from the tomatoes, onions, jalapenos and the fresh squeezed lemon juice. In this recipe, I have added the poblano salsa to some fresh baked cod. Simple flavors. Simple recipe. CLEAN EATING! As you can see from the picture, you will note some corn tortillas. My original idea was to make fish tacos.
The learning I would like to share is how to choose fish and how to ask for it to be cut. When choosing fish for your dinner, think ahead about what you are serving. There is so much variety in CHOOSING FISH. When you go to the grocery store, or a store that specializes in fish, have a plan on what you plan to use the fish for. In this case, I was make fish tacos. So I wanted a type of fish that would hold up to all the other ingredients, and specifically, the poblano salsa.
The second learning is to make sure to ask, or should I say, tell the butcher how you want your seafood cut. More particularly, tell the butcher that you want the thick end of the fish. With cod, the whole fish is more even in size, thickness, than a lot of other fish. The reason you want to get fish that is consistent in thickness is to get fish that will cook evenly. That is my biggest learning. Be sure to always request the thick part of the fish and have them cut you fillets of equal size. Having the same size fillets also makes for beautiful plating when served.
The base salsa ingredients and the roasted poblanos added.
The Poblano Salsa Baked Cod plated.
Poblano Salsa Baked Cod
- 6 Ounces Cod Fillets
- 2 Tbsp Adobo Seasoning
- 1 Tbsp Old Bay Seasoning
Pickled Radishes and Cucumbers
- 3 Whole Radishes sliced thin
- 1/2 Whole English Cucumber sliced thin
- 1/4 Cup Red Wine Vinegar
- 2 Tbsp Sugar
Refer back to the Poblano Salsa Caprese post for the salsa recipe and directions.
For the pickling of the radishes and cucumbers, combine the red wine vinegar and the sugar. Mix well. Using a mandolin, slice the vegetables nice and thin. Add the veggies to the pickling liquid and marinate for 20 - 30 minutes.
To cook the cod, simply season the fish liberally with the adobo and the Old Bay. Place on a baking tray and cook for 12 minutes in a 325 degree oven. Cover with the poblano salsa and serve.