Pan-fried Cod with Tomatillo Salsa

We have been feasting on all of Larry’s delicious smoked meats all week, but we needed a bit of break from meat, meat, meat.  It was time for something fishy.  We pulled out some cod and I got creative once again.  I pan-fried the cod and topped it with a cool, refreshing tomatillo salsa.  This cool, citrusy salsa is so easy to make and only requires a few ingredients, although typical me, I kept tweaking it until it was just right.

For the cod, I just lightly coated it with some flour, salt and pepper and then pan-fried it in canola oil until it was golden brown.

Tomatillo Salsa

12 tomatillos, husks removed, cored and diced fine

1 TBSP garlic

1/2 cup of tomatoes, diced fine

1/4 cup green onions, sliced

about 20 fresh basil leaves, chiffonade or chopped fine

about 20 lemon verbena leaves, chiffonade or chopped fine, optional

1/3 cup olive oil

2 TBSP soy sauce

2 TBSP lime juice

salt & pepper to taste

1 tsp red pepper flakes

 

Mix everything together and chill in the refrigerator until you are ready to serve it.  This will go very nicely with chicken and pork too.

Lemon verbena, also known as lemon balm, has COMPLETELY taken over my back yard, so I love to incorporate it and use it as much as I can.  I could literally put it in EVERY single dish I make and I would still have a ton left over.  I love it though.  It is so lemony and fresh and just makes everything smell and taste so good.  It goes very well with basil too.  Lemon verbena and basil really compliment each other.

Once the salsa was ready, I cooked the fish.  Easy-peasy.  I just lightly floured it and pan-fried it until it was golden brown and opaque, or cooked completely and the inside flesh is white.

This salsa is of Caribbean origin, so to give them meal even more of an Island flavor, I served it over red beans and rice.  It was a cool, refreshing Caribbean delight.  I enjoyed it with a cool, crisp, citrusy Chardonnay.

Stay safe and stay well Everyone.  ‘Til next time.