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.