Mexican · beginner
Mexican Zarandeado Style Pan Seared Cod With Roasted Bell Pepper Glaze
Flaky cod fillets coated in a savory achiote, soy, and garlic marinade, pan-seared and topped with charred bell pepper relish.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk achiote paste, soy sauce, 1 tablespoon lime juice, minced garlic, and 1 tablespoon olive oil together into a smooth paste.
- 02
Coat cod fillets evenly with the achiote paste marinade and let rest at room temperature for 10 minutes.
- 03
Heat remaining olive oil in a non-stick skillet over medium-high heat and add diced red bell pepper, searing for 4 minutes until blistered.
- 04
Push peppers to the skillet edges and place marinated cod fillets in the center of the hot pan.
- 05
Sear cod undisturbed for 4 minutes on the first side to allow spices to caramelize.
- 06
Gently flip cod fillets, drizzle with remaining lime juice, toss peppers around fish, and cook 3 minutes more until fish flakes easily with a fork.
- 07
Garnish with chopped fresh cilantro and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Achiote paste searing
Searing spice-rubbed protein over high heat blooms fat-soluble flavor compounds and forms a savory crust.
Notes from the kitchen
- Pat fish thoroughly dry before applying paste to help marinade cling and sear cleanly.
- Use a thin metal spatula when flipping to keep delicate cod fillets intact.
- Original home-cooking adaptation inspired by Mexican; 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.
