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Skillet Cod Veracruz



Ingredients:
2 Teaspoon(s) Oil
1/2 Cup(s) Chopped red onion
1 Clove garlic; minced
1 Pinch(s) Crushed red pepper flakes
1/2 Cup(s) Chopped green bell pepper
1 Teaspoon(s) Coriander or thyme
1/2 Teaspoon(s) Cumin
3/4 Cup(s) Canned tomatoes; chopped
5 Ounce(s) Cod or scrod fillets; cubed
1/2 Cup(s) Whole kernel corn; drained
Directions: In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes. Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be flaky.) Serves 2.
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