Cod fillets are quickly sautéed in a skillet on the stovetop until tender and flaky then covered in a creamy chili and lime corn relish. This dish is delicious served with Fresh Tomato Salad with Bacon Vinaigrette.
For the Creamy Corn Relish:
- 2 1/2 – 3 cups of corn, freshly sliced from the cob or frozen and thawed
- 1 tbsp extra virgin olive oil
- 2 shallots, peeled, ends trimmed, and minced
- 1/2 cup mayonnaise
- 2 tsp Tajin Seasoning (*see note)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh oregano, chopped
- The juice from 1 or 2 limes (to taste)
For the Cod:
- 2 pounds of cod fillets, cut into 4 pieces (use fresh or frozen and thawed cod)
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 tbs extra virgin olive oil
Make the Creamy Corn Relish:
- Heat a skillet over high heat until a drop of water sizzles and evaporates almost immediately. Add the corn to the skillet and sauté until the kernels are about 50% blackened. Dump the corn out onto a plate or a bowl and let cool to room temperature.
- Add the olive oil to the skillet and set over medium heat. Add the chopped shallot and sauté until soft and just beginning to brown. Scrape the shallot into a medium size bowl and allow to cool slightly.
- Add the rest of the corn relish ingredients to the bowl with the shallot, including the corn, and stir to mix. Taste and add more salt, pepper or lime if desired. Refrigerate in a covered container until ready to serve.
Cook the Cod:
- Lay the cod fillets out on a clean kitchen towel or paper towels. Pat dry with another towel or paper towel. Sprinkle both sides of the fish with salt and pepper.
- Dump the flour onto a plate. Press both sides of each fillet into the flour to coat. Gently shake excess flour from the fillets and place them on another plate.
- Add the olive oil to a skillet and place over medium-high heat. When the oil is hot and looks shimmery, add the cod. Let the cod cook, undisturbed, for 3-4 minutes. Use a spatula to gently lift one of the fillets. If the bottom of the fillet is golden brown, flip it over onto the other side. Cook for another 3-4 minutes, until golden brown. The fish should be completely opaque and flaky.
- Serve the cod fillets smothered with creamy corn relish.
Tajin Seasoning is a yummy seasoning made from dried chilies and lime. My local grocery store doesn’t carry it, so I order it on Amazon. You can also substitute any Mexican seasoning blend that includes chili powder in the list of ingredients. If you use a seasoning blend that does not contain lime, you might want to increase the amount of lime juice in this recipe. Just mix up the corn relish and taste it to determine weather it warrants a few more drops of lime.
Keywords: cod, corn, corn relish, creamed corn, skilled cod, seafood, easy recipe, quick dinner recipe