Pan-Seared Black Cod With Grape Salsa Recipe

Recipe By Slurrp

Pan-seared black cod is a delicious and healthy seafood dish that is easy to prepare. The cod fillets are seasoned with salt and pepper, then seared in a hot pan until crispy on the outside and tender on the inside. The grape salsa adds a burst of freshness and sweetness to the dish, with a combination of juicy grapes, red onion, cilantro, lime juice, and a hint of jalapeno for a touch of heat. This recipe is perfect for a quick and flavorful weeknight dinner.

4.1
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40minstotal
40m.total
Pan-Seared Black Cod With Grape Salsa
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Ingredients for Pan-Seared Black Cod With Grape Salsa Recipe

  • 0.40 Black Cod Fillets
  • As required Salt And Pepper, To Taste
  • 1/5 tablespoon Olive Oil
  • 1/10 cup Seedless Grapes, Halved
  • 0.03 cup Finely Chopped Red Onion
  • 1/5 tablespoon Chopped Fresh Cilantro
  • 1/10 tablespoon Lime Juice
  • 1/20 Alapeno, Seeded And Finely Chopped
  • as required Additional Cilantro Leaves For Garnish

Directions: Pan-seared Black Cod With Grape Salsa Recipe

Cooking Directions

  • STEP 1.Season the black cod fillets with salt and pepper on both sides.
  • STEP 2.Heat a large skillet over medium-high heat and add olive oil.
  • STEP 3.Place the cod fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy.
  • STEP 4.Flip the fillets and cook for an additional 2-3 minutes until cooked through.
  • STEP 5.In a bowl, combine the grapes, red onion, cilantro, lime juice, jalapeno, salt, and pepper to make the salsa.
  • STEP 6.Serve the pan-seared black cod with the grape salsa on top.
  • STEP 7.Garnish with additional cilantro leaves, if desired.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure the skillet is hot before adding the cod fillets to ensure a crispy skin.
  • Do not overcrowd the skillet, cook the fillets in batches if necessary.
  • For a milder salsa, remove the seeds and membranes from the jalapeno before adding it to the salsa.

Storage and Serving

  • Leftover pan-seared black cod can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the cod in a preheated oven at 350°F for about 10 minutes until warmed through.
  • Serve the leftover cod with the grape salsa or use it in fish tacos or salads.
Nutrition
value
120
calories per serving
3 g Fat4 g Protein18 g Carbs1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    4g
  • Carbs
    18g
  • Fiber
    1g

MacroNutrients

  • Carbs
    18g
  • Protein
    4g
  • Fiber
    1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    164mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    56mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp