Mexican Cod Fish Especiale
|2 lbs skinless cod fillets|
|2 cloves garlic, minced|
|1 tsp oregano|
|1 tsp cinnamon|
|1 tsp ground cumin|
|1/2 tsp allspice|
|2 tbs olive oil|
|1 Serrano or Jalapeño pepper, seeded and chopped|
|1/2 cup chicken broth|
|1/3 cup orange juice|
|3 tbs cider vinegar|
|1 tsp sugar|
|1 cup onion sliced|
|1/2 red bell pepper, sliced in strips|
|1 ripe tomato, seeded and chopped|
This is a wonderful dish from the Baja region of mexico. It uses fresh cod with Mexican spices and can be served hot or cold.
- Mix cinnamon, oregano, cumin and allspice in a small bowl.
- Heat 1 tbs of olive oil in a large saute pan, using medium heat.
- Add the spices, garlic, and jalapeño pepper to the oil, stirring constantly for about 2 minutes.
- Add the orange juice, vinegar, sugar and chicken broth.
- Bring to a boil and boil gently for 2 minutes.
- Remove from heat and let cool.
- Heat remaining 2 tbs of oil in another saute pan.
- Cook fish fillets over medium high heat until fish flakes easily with a fork. About 5 minutes, turning once during cooking.
- Remove fish and place it in a shallow baking dish.
- Place onion and red pepper slices over fish and pour broth and spice mixture over fish.
- Cover and marinate in the refrigerator for 1 hour.
- Baste fish occasionally during this time.
- Remove from refrigerator, spoon tomato over fish and serve cold, with the marinade on the side.