Yield: 4

Adapted from: https://beyondmeresustenance.com/pan-seared-

This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalapeños with a hint of citrus.

• 24oz cod, barramundi or tilapia
• 2tsp cumin
• 1tsp chili powder or smoked paprika
• 1tsp garlic powder
• 1tsp fine sea salt
• 1TBS oil
• ½cup grape tomatoes
• ½medium onion, sliced thin
• 3cloves garlic, minced
• 1cup chicken stock
• 1jalapeno, minced or sliced thin
• ¼cup mixed juice, orange, lime, lemon, etc. (I used 1/4 cup fresh orange, 1 TBS lemon, 1 TBS lime)
• ½tsp sea salt
• fresh ground pepper

Prepare the fish:

Combine the ground cumin, smoked paprika or chili powder, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Start the fish:

To a heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook for 2 to 3 minutes.

Finish the fish:

Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics:

Add the grape tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion. Sauté for 2-3 minutes until onions soften. Add garlic and sauté for 30 seconds.

De-glaze:

Add the broth to the skillet. Bring to a boil and reduce by about half.

Finish the pan sauce:

Add the jalapeño (optional, can be added at serving) and citrus juice. Season with sea salt and fresh ground pepper. Simmer for 5 minutes.

Serve:

Add the cooked fish to plates. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired.

Serve with a rice of your choice.