This is a great summer recipe.  The Tomato Corn Salsa adds a refreshing kick to the buttery Alaskan Cod.  The flavors are well balanced like a glass of Viognier (which happens to be a great wine to pair with this meal).

Prep Time: 30 min | Cook Time: 10 min | Serves: 2

INGREDIENTS

• 2 6oz Alaskan Cod filet
• ½ cup of corn kernels (defrosted if frozen)
• 3 medium size tomato, diced & deseeded
• 1 small jalapeno, diced & deseeded
• ¼ small yellow onion, diced
• ¼ cup of cilantro leaves, finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tbsp lemon juice
• salt
• black pepper
• garlic powder
• onion powder

THE SALSA

1. Combine the corn, tomato, jalapeno, onion, cilantro, red wine vinegar, olive oil, lemon juice, and season with salt, black pepper, and garlic powder
2. Lightly mix the ingredients together
3. Chill in fridge for 30 min before serving to let the flavors melt together

THE COD

1. Pat the filet dry with a paper towel
2. Season the top of the filet with salt, black pepper, garlic powder, and onion powder (you will season the other side of the filet in the pan)
3. Add olive oil into a medium size pan over medium high heat
4. When the pan is heated, place the Alaskan Cod into the pan, seasoned side down
5. Season the top of the filet with salt, black pepper, garlic powder, and onion powder
6. Cook the filet for 3 min on each side (to get the golden brown crispy edge, it’s best to keep the filet in one spot and only move to flip)
7. Once the filet is cooked, place on a plate and top with the Tomato Corn Salsa

Categories: Cook Book, Fish

Tags: Alaskan Cod, Corn Salsa, home cooked meals