Madagascan · beginner
Madagascan Seared Cod Fillets With Carrot Lasary Relish
Crispy pan-seared cod topped with a bright, quick-pickled Malagasy carrot relish seasoned with lemon, chili, and pink peppercorns.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Prepare the carrot lasary relish by mixing shredded carrots, sliced red onion, chopped hot chili pepper, two tablespoons lemon juice, and half the salt in a bowl; toss well and let marinate for 15 minutes.
- 02
Pat cod fillets thoroughly dry with paper towels to ensure a proper sear.
- 03
Rub cod fillets on both sides with minced garlic, remaining lemon juice, ground pink peppercorns, and remaining salt.
- 04
Heat vegetable oil in a non-stick skillet over medium-high heat until hot.
- 05
Place cod fillets in the pan and sear undisturbed for 4 minutes until a crisp crust forms.
- 06
Carefully flip cod fillets and cook for 3 to 4 minutes more until opaque throughout; serve immediately topped with fresh carrot lasary.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan-Searing
Cooking fish quickly in a hot pan creates a flavorful exterior seal while keeping the center flaking and tender.
Notes from the kitchen
- Drying the fish surfaces before cooking prevents steaming and guarantees a light crust.
- Adjust the chopped hot chili pepper to match your heat preference.
- Original home-cooking adaptation inspired by Madagascan; 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.