Servings: 4
Finely chopped tomatoes, bell peppers, and garlic bathed in oil and sherry vinegar call to mind the flavors of the summery Spanish soup. This no-cook sauce brightens up seared fish but would also taste great with grilled chicken or on bruschetta. Serve with steamed Broccolini.
Ingredients
- 2 medium tomatoes, seeded and diced
- 1-1/2 Tbs. finely diced red bell pepper
- 1-1/2 Tbs. finely diced green bell pepper
- 1 small clove garlic, minced
- 2 tsp. sherry vinegar
- Pinch ground cumin
- Kosher salt
- 1/4 cup extra-virgin olive oil; more as needed
- 4 skinless cod fillets (6 oz. each), or other flaky white fish
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Nutritional Information
- Calories (kcal) : 200
- Fat Calories (kcal): 50
- Fat (g): 6
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 3.5
- Cholesterol (mg): 65
- Sodium (mg): 240
- Carbohydrates (g): 7
- Fiber (g): 1
- Sugar (g): 2
- Protein (g): 28
Preparation
- In a medium bowl, combine the tomatoes, peppers, garlic, vinegar, cumin, and 1/2 tsp. salt; toss to combine. Add 2 Tbs. of the oil and stir to combine. Let sit at room temperature while you cook the fish.
- Heat the remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Season the fish with salt and pepper. Coat the fish lightly with flour, and add to the hot pan. Cook until golden-brown on one side. Lower the heat to medium, flip, and cook until just opaque. Just before serving, stir the parsley into the gazpacho sauce. Serve the fish topped with the sauce.
Ingredient Spotlight
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