This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalape\u00f1os with a hint of citrus.<\/p>\n
Combine the ground cumin, smoked paprika or chili powder, garlic powder<\/strong> and sea salt.<\/strong> Spread out on a plate. Press the fish fillets<\/strong> into the spice rub<\/strong> to generously coat each piece on both sides.<\/p>\n Start the fish: <\/strong><\/p>\n To a heavy skillet over medium-high heat, add a drizzle of oil<\/strong> or butter.<\/strong> Place fish<\/strong> portions in the hot pan. Cook for 2 to 3 minutes.<\/p>\n Finish the fish: <\/strong><\/p>\n Gently lift the edge of the fillets<\/strong> to check for doneness. The fish<\/strong> should be white<\/strong> 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.<\/p>\n Saut\u00e9 the tomatoes and aromatics:<\/strong><\/p>\n Add the grape tomatoes<\/strong> to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion<\/strong>. Saut\u00e9 for 2-3 minutes until onions<\/strong> soften. Add garlic<\/strong> and saut\u00e9 for 30 seconds.<\/p>\n De-glaze: <\/strong><\/p>\n Add the broth<\/strong> to the skillet. Bring to a boil and reduce by about half.<\/p>\n Finish the pan sauce: <\/strong><\/p>\n Add the jalape\u00f1o<\/span> (optional, can be added at serving)<\/strong>\u00a0and citrus juice.<\/strong> Season with sea salt<\/strong> and fresh ground pepper.<\/strong> Simmer for 5 minutes.<\/p>\n Serve: <\/strong><\/p>\n Add the cooked fish<\/strong> to plates. Spoon sauce<\/strong> over the top. Garnish with chopped fresh cilantro<\/strong> and\/or scallions<\/strong> as desired.<\/p>\n Serve with a rice<\/strong> of your choice.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Adapted from: https:\/\/beyondmeresustenance.com\/pan-seared- This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalape\u00f1os 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 \u00bdcup grape tomatoes \u00bdmedium onion, sliced thin 3cloves garlic, minced 1cup chicken stock 1jalapeno, minced or sliced thin \u00bccup mixed juice, orange, lime, lemon, etc. (I used 1\/4 cup fresh orange, 1 TBS lemon,…<\/p>\n
\nPrepare the fish: <\/strong><\/p>\n