In a medium pan heat 3 tablespoons of olive oil, add onion and garlic. Cook these over moderately low heat until wilted. Add the peppers, chile and cook until slightly tender. Add the butter, ketchup, soy sauce, vinegar and Sriracha sauce and heat thoroughly.
Add the olives, capers, saffron, basil and thyme and keep warm.
In a large nonstick skillet, heat the remaining olive oil until hot. Season the cod with salt and pepper and add the steaks to the skillet. Cover moderately high heat, turning once, until golden and crispy and fish flakes easily, about 10-12 minutes.
Pour approximately 2 tablespoons of the sauce in the center of each plate. Set the cod steaks on the sauce and then spoon the vegetables on top.
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