Pan-Seared Cod with Red Pepper Glaze
Four, 6-ounce cod filets
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons grainy mustard
2 tablespoons capers
2 teaspoons red pepper jam
2-4 tablespoons white wine
Salt and freshly ground pepper
Lemon, sliced into wedges (optional)
- Lightly salt and pepper each cod filet.
- Add olive oil and butter to a saute pan that is large enough to fit 4 cod filets. Heat the saute pan over medium/high heat then add the cod filets. Cook for about 3-4 minutes.
- While fish is cooking, in a small bowl, mix together the mustard, capers, and pepper jam. Add this mixture the pan along with a splash of white wine. Spoon sauce over each filet. Flip the cod over and cook for another 2-3 minutes.
- To serve, spoon the sauce over each filet and serve with lemon wedges. Sprinkle with salt and pepper if desired.