Skillet cod veracruz

Yield: 2 Servings

Measure Ingredient
2 teaspoons Oil
½ cup Chopped red onion
1 \N Clove garlic; minced -or-
½ teaspoon Canned garlic
1 pinch Crushed red pepper flakes
½ cup Chopped green bell pepper
1 teaspoon Coriander or thyme
½ teaspoon Cumin
¾ cup Canned tomatoes; coarsely chopped; with liquid
5 ounces Cod or scrod fillets; cubed
½ cup Whole kernel corn; drained
\N \N Salt and pepper to taste

In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.

Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be flaky.) Serves 2.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

Similar recipes