Alaskan Pacific Cod With Spicy Fennel And Tomato Sauce
Alaskan Pacific Cod With Spicy Fennel And Tomato Sauce
Alaskan Pacific Cod is a versatile fish that can easily be dressed up due to its mild flavor. This recipe tops the fish with a homemade tomato, fennel seed and olive sauce.Recipe courtesy of McCormick
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
Total time: 40 minutes
Ingredients
- 3 tablespoon olive oil, divided
- 1 cup diced onion
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon mccormick® fennel seed, cracked
- 6 tablespoon dry white wine, such as sauvignon blanc
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/4 teaspoon mccormick® crushed red pepper
- 1/3 cup sliced italian green olives, such as castelvetrano
- 4 alaskan pacific cod filets, about 6 ounces each
- salt and pepper, (optional)
- chopped parsley, for garnish, if desired
Directions
- Heat 2 tablespoons of the olive oil in large skillet on medium heat.
- Add onions; cook 2 to 3 minutes, stirring often until softened.
- Add garlic and cracked fennel seed; cook and stir 1 minute until fragrant.
- Add wine to deglaze, scraping browned bits from bottom of pan.
- Simmer until liquid is reduced by half, about 5 minutes.
- Stir in tomatoes and crushed red pepper; reduce heat to low and cook 10 minutes.
- Add olives and cook 3 minutes longer.
- Turn off heat and keep warm.
- Meanwhile, pat cod filets dry with paper towels.
- Season filets with salt and pepper, if desired.
- Heat remaining 1 tablespoon olive oil in large nonstick skillet on medium-high heat.
- Carefully place cod filets in skillet, flesh-side down (the side that had skin should be facing up).
- Cook, undisturbed, 2 to 3 minutes until golden-brown crust forms on bottom.
- Gently flip filets.
- Reduce heat to medium and cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
- Divide the Spicy Fennel & Tomato Sauce between 4 serving plates.
- Place cooked cod over sauce and sprinkle with parsley to serve, if desired.