Fresh From the Flame - Sauteed Cod with Ketchup Sauce - - Jackson, MS

Fresh From the Flame - Sauteed Cod with Ketchup Sauce


  • 1 stick of unsalted butter
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Sriracha sauce
  • 1/3 cup of olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 Serrano chile pepper, seeded and diced
  • 1 plum tomato, chopped
  • 1/3 cup green olives, coarsely chopped
  • 1/3 cup Kalamata olives, coarsely chopped
  • 1/4 cup capers
  • Pinch of saffron threads
  • 2 teaspoons basil, shredded
  • 1 teaspoon thyme leaves
  • 4 6-ounce skinless, boneless cod steaks
  • Salt and freshly ground black pepper


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.

Serve immediately.

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