Seared Cod with Pineapple and Peach Salsa
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 lb fresh cod
1 Tbsp coconut oil
10oz pineapple tidbits (half of 20oz can)
1 peach, diced
7 oz black bean salsa (about half of 15 oz can)
4 oz whole kernel corn (half of 8 oz can)
½ small red onion (finely diced)
2 Tbsp cilantro, roughly chopped
1 Tbsp lime juice
1 Tbsp jalapeno, finely diced (or if you’re feeling adventurous, habanero!)
Season both sides of the cod with pepper and salt.
Heat up coconut oil in a pan over medium-high heat.
Sear for about 3 minutes on each side. Once cooked, the fish should easily flake with a fork.
Prepare the salsa: combine pineapple, peach, black beans, corn, red onion, cilantro, lime juice and japaleno (or habanero).
Note about salsa: You can double the salsa portion if you’d like to use the whole can of black beans, corn, and pineapple tidbits. Goes great with tortilla chips!