Mojo Cod Fillets with Sautéed Peppers and Corn-Cilantro Salad

Name: Mojo Cod Fillets with Sautéed Peppers and Corn-Cilantro Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Puerto Rican
Ingredients: 12 ounce cod fillet (or other firm white fish); 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper; 2 tablespoon olive oil (divided); 1 Cubanelle pepper (thinly sliced); 0.5 yellow onion (small, thinly sliced); 3 clove garlic (minced, divided); 2 tablespoon lime juice (fresh); 0.5 teaspoon dried oregano; 1 cup frozen corn (thawed); 2 tablespoon fresh cilantro (chopped)

Flaky cod fillets pan-seared to perfection and topped with a bright garlic-citrus mojo, served with tender sautéed Cubanelle peppers and a refreshing corn and cilantro salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Puerto Rican
Difficulty: Easy
Cost: $6.39/serving

Dietary

Pescatarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Carb
High-Protein

Ingredients

12 ounce cod fillet (or other firm white fish)
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper
2 tablespoon olive oil (divided)
1 Cubanelle pepper (thinly sliced)
0.5 yellow onion (small, thinly sliced)
3 clove garlic (minced, divided)
2 tablespoon lime juice (fresh)
0.5 teaspoon dried oregano
1 cup frozen corn (thawed)
2 tablespoon fresh cilantro (chopped)

Instructions

Pat cod fillets dry with paper towels and season with 1/4 teaspoon salt and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cod and cook for 3-5 minutes per side, depending on thickness, until flaky and cooked through. Remove fish from skillet and keep warm.
Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Add thinly sliced Cubanelle pepper and yellow onion and sauté for 5-7 minutes until softened. Stir in 1 clove minced garlic and cook for 1 minute more.
While peppers sauté, prepare the mojo sauce: In a small bowl, whisk together fresh lime juice, dried oregano, the remaining 2 cloves minced garlic, and the remaining 1/4 teaspoon salt.
In a separate small bowl, combine thawed frozen corn and chopped fresh cilantro. Drizzle with a tiny bit of olive oil if desired.
Plate the pan-seared cod fillets, top with the prepared mojo sauce. Serve alongside the sautéed peppers and the corn-cilantro salad.

Notes

Using thawed frozen corn makes this salad quick. For extra flavor, you can briefly grill or roast the corn before mixing.

Nutrition (per serving)

Calories: 360
Protein: 37.5 g
Carbohydrates: 19.3 g
Fat: 15.6 g
Fiber: 4.1 g
Sodium: 680 mg
Saturated Fat: 2.2 g
Sugar: 5.9 g
Cholesterol: 78 mg