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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!