Cajun-Creole-Indian Cod
This dish presents a creative fusion, blending Cajun-Creole seasoning with aromatic Indian spices for a bold take on cod. Thick fish steaks are marinated in a freshly ground spice paste, then pan-fried until perfectly cooked. The pan juices are transformed into a simple, tangy lime butter sauce to drizzle over the fish. Garnished with fresh lime and coriander, it's a vibrant and aromatic main course ready in under an hour.
Ingredients
- 4 thick cod steaks (175 g , I use kingfish)
- 20 whole black peppercorns
- 10 allspice berries (I use a combo of nutmeg, cinnamon and cloves)
- 1 teaspoon coriander seed
- 2 dried red chilies
- 2 cloves garlic
- 1/4 teaspoon ginger paste (my addition)
- 1/4 teaspoon turmeric (my addition)
- 1 teaspoon cumin seed (this I add - not in the original recipe)
- 2 tablespoons virgin olive oil
- 25 g unsalted butter
- 1 lime, juice of
- lime wedge (to garnish)
- coriander sprig (to garnish)
Method
- Use a mortar and pestle to crush the peppercorns, allspice berries, coriander seed, cumin seed, dried red chillies and garlic cloves together.
- Coat the cod steaks thoroughly in this spice paste along with the ginger paste, turmeric and salt, then allow to marinate for at least 30 mins.
- Warm the olive oil and unsalted butter in a frying pan, then place the marinated cod in the pan. Cook for 5 minutes on each side.
- Continue cooking until the fish is cooked through.
- Transfer the cooked fish to a warm platter or keep it warm in a low oven, covered.
- Pour the lime juice into the pan and stir until the mixture is bubbling.
- Drizzle this warm lime sauce over the fish and decorate with lime wedges and fresh coriander sprigs.
- Serve the dish immediately while hot.
Nutrition (per serving)
Sodium4400 mg
Recipe details
CategoryCajun
AuthorGirl from India
