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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.

Course dinner
Cuisine dinner, Mexican Food, Mexican recipes, Seafood
Keyword anchos, chilies, cod, gluten free, Mexican food,, Mexican recipes, seafood, tomatoes
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 people
Author Feed Your Soul Too


  • 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


  1. 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!