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Ingredients

  • 1 quart ( 32 oz) vegetable broth
  • 1-1/2 to 2 teaspoons adobo seasoning found in Mexican section of grocery stores)
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 2 large garlic cloves, thinly sliced
  • 2 Tablespoons canned diced jalapeños or 1 small fresh jalapeño, seeded and diced
  • 4 Alaskan Cod fillets (4 oz. each), fresh, thawed or frozen
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) whole kernel corn, drained
  • 4 oz. (1 cup) bell peppers, slivered
  • 1/4 cup chopped cilantro
  • Dressing (if desired, for salad):
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon adobo seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano

Directions

1

In a large (12 inch) nonstick pan or stockpot, cook vegetable broth, adobo seasoning, cumin, oregano, garlic and jalapeños over medium heat for 2 to 4 minutes.

2

Rinse any ice glaze from frozen Alaskan Cod fillets under cold water.

3

Turn off heat and gently add seafood to liquid, skin side down.

4

Return heat to a simmer.

5

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.

6

Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.

7

Remove fish; cover and keep warm.

8

In a separate bowl, combine black beans, corn, bell peppers and cilantro.

9

Blend dressing ingredients; pour over vegetables and stir gently.

10