Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 2 tablespoons olive oil
- 4 skinless cod fillets, 6 ounces each and ½–¾ inch thick
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 cups (16 ounces) tomato salsa
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh oregano leaves, finely chopped
- Cooked rice or cauliflower rice, for serving (optional)
Instructions
- Season the fish. Pat the cod fillets dry with paper towels. Season both sides evenly with the cumin, salt, and pepper.
- Sear the cod. Heat the olive oil in a large nonstick skillet over medium heat until shimmering. Add the cod and sear, undisturbed, for 1 minute. Carefully flip and sear for another minute. Transfer the fish to a plate. It will not be cooked through yet.
- Build the sauce. Add the garlic to the skillet and cook, stirring occasionally, until fragrant, about 1 minute. Add the red wine vinegar and scrape up any browned bits from the bottom of the pan. Stir in the salsa.
- Simmer the fish. Return the cod and any accumulated juices to the skillet. Simmer uncovered for 2–3 minutes, or until the fish is opaque and just cooked through.
- Serve. Divide cooked rice or cauliflower rice among four shallow bowls, if using. Top each with a cod fillet and spoon the salsa generously around the fish. Sprinkle with fresh oregano and serve immediately.
Notes
Fish substitutions: Any firm, white-fleshed fish, such as halibut, can be substituted for the cod.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.