Cuban · intermediate
Baracoa Style Pan Seared Cod In Coconut Citrus Sofrito
Tender cod fillets pan-seared and gently finished in a fragrant coconut milk sofrito sauce infused with sweet peppers, lime, and warm spices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the cod fillets evenly on all sides with salt, black pepper, and 1 tablespoon of lime juice.
- 02
Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat and sear the cod for 3 minutes per side until opaque, then transfer to a plate.
- 03
Lower heat to medium, add remaining olive oil, and sauté the diced onion, red bell pepper, and garlic for 5 minutes until soft.
- 04
Stir in the ground annatto and cumin, cooking for 1 minute to release color and aroma into the vegetables.
- 05
Pour in the coconut milk and remaining lime juice, bringing to a gentle simmer for 4 minutes until sauce slightly thickens.
- 06
Return seared cod fillets to skillet, spooning sauce over fish, and simmer gently for 3 minutes until fully cooked through.
A LITTLE KITCHEN KNOW-HOW
Coconut Sofrito Reduction
Combining sweet coconut milk with sautéed vegetable aromatics to create a rich, silky sauce for delicate seafood.
Notes from the kitchen
- Pat fish completely dry before searing to guarantee a good crust.
- Annatto provides a rich reddish-yellow hue traditional to eastern Cuban coastal cookery.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.