Cod in Guajillo Sauce
Here is a Mexican inspired fish dish you are sure to love!
Things to know:
What pairs well with guajillo chiles?
Guajillo Chiles pair well with coconut, shallots, chocolate, garlic, onion, Mexican and Greek oregano, tamarind, cloves, allspice, cinnamon, turmeric, cumin, lime juice, and coriander…and of course cod!
What does guajillo sauce taste like?
Guajillo sauce has a rich, smoky, and slightly sweet flavor profile with a mild, earthy kick and hints of fruitiness, like dried cherries. It’s not intensely spicy, offering a pleasant warmth rather than a searing heat.
How spicy is guajillo sauce?
Guajillo sauce is mildly spicy, with a Scoville rating of 2,500–5,000 SHU. This places it below a jalapeño (2,500–8,000 SHU) and makes it an excellent choice for those who want a complex flavor with a subtle kick rather than an intense, fiery heat.
What is cod fish?
Cod is a name for several species of marine fish, most notably from the family Gadidae (genus Gadus), which are an important food source known for their lean, white, flaky meat. These fish are a good source of lean protein, omega-3 fatty acids, and vitamins like B12. While historically associated with the Atlantic cod (Gadus morhua), the term is also used colloquially for other, unrelated fish.
Is cod a good fish for you?
Yes, cod is good for you, as it is a lean, high-protein, low-calorie fish packed with beneficial nutrients like B vitamins and omega-3 fatty acids. It supports heart health, bone health, and muscle health. However, it is important to prepare it using healthy cooking methods and be mindful of potential mercury levels, especially for pregnant women or young children. They are not know for making good pets though…
Is cod considered a clean fish?
Yes, cod is considered a clean fish in many contexts, including having fins and scales as defined in some religious texts, and it is listed as a “best choice” for consumption by the FDA due to low mercury levels. From a culinary perspective, it is known for its mild, “clean” taste, as opposed to other fish that may have a stronger “fishy” flavor.
Ingredients:
6 guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (6 T)
4 T vegetable oil, divided
2 onion, chopped
8 garlic cloves, peeled
1 t dried Mexican oregano
1/2 t whole cumin seeds
1/4 t ground cloves
1/4 t ground allspice
6 T masa harina
1 (16-ounce) bottle clam juice
1 pound tomatillos, husks and stems removed, rinsed well and dried, and cut into ½-inch pieces
12 sprigs cilantro
2 1/2 t salt, divided
1 t pepper, divided
8 (6- to 8-ounce) skinless cod fillets, 1 inch thick
1 t sugar
1. Toast guajillos in medium saucepan over medium heat, stirring frequently, until fragrant, 2 to 6 minutes; transfer to bowl.
2. Heat 2 tablespoon oil in now-empty saucepan over medium heat until shimmering.
3. Add onion and cook until softened, about 5 minutes.
4. Stir in garlic, oregano, cumin seeds, cloves, and allspice and cook until fragrant, about 30 seconds.
5. Stir in masa harina and cook for 1 minute.
6. Slowly whisk in clam juice, scraping up any browned bits and smoothing out any lumps.
7. Stir in guajillos, tomatillos, cilantro sprigs, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to simmer and cook until tomatillos begin to soften, about 3 minutes.
8. Carefully transfer mixture to blender and process until smooth, 1 to 2 minutes.
9. Return sauce to clean pot and cover to keep warm.
10. Adjust oven rack to middle position and heat oven to 425 degrees.
11. Pat cod dry with paper towels, sprinkle with remaining 1 1/2 teaspoon salt and remaining 1/2 teaspoon pepper, then sprinkle sugar lightly over 1 side of each fillet.
12. Heat remaining 2 tablespoons oil in 12-inch ovensafe nonstick skillet over high heat until just smoking. Lay fillets sugared side down in skillet and press lightly to ensure even contact with skillet. Cook until browned, 1 to 1½ minutes.
13. Turn fillets over using 2 spatulas and transfer skillet to oven. Roast cod until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 7 to 10 minutes. Serve with sauce. ENJOY!
Equipment used:
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