Pan-Seared Black Cod with Grape Salsa Recipe

Name: Pan-Seared Black Cod with Grape Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red or black seedless grapes, 1 pound quartered; 2 scallions, finely chopped; 2 small garlic cloves, minced; 1/2 fresh red chile, such as Fresno, seeded and minced; 1/2 fresh green chile, such as serrano or jalapeno, seeded and minced; 1 teaspoon Sriracha chile sauce; 2 tablespoons vegetable oil; Ten 4- to 5-ounce skinless black cod fillets (also known as sablefish); Salt and freshly ground pepper; 1/4 cup chopped cilantro; 1 1/2 tablespoons white wine vinegar

Servings: persons

2 pounds red or black seedless grapes, 1 pound quartered
2 scallions, finely chopped
2 small garlic cloves, minced
1/2 fresh red chile, such as Fresno, seeded and minced
1/2 fresh green chile, such as serrano or jalapeno, seeded and minced
1 teaspoon Sriracha chile sauce
2 tablespoons vegetable oil
Ten 4- to 5-ounce skinless black cod fillets (also known as sablefish)
Salt and freshly ground pepper
1/4 cup chopped cilantro
1 1/2 tablespoons white wine vinegar

1
Preheat the oven to 350.
2
In a food processor, puree the whole grapes.
3
Pass the puree through a coarse sieve into a large bowl.
4
Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.
5
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering.
6
Season half of the fillets with salt and pepper and add them to the skillet, skinned side up.
7
Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes.
8
Transfer the fillets to a rimmed baking sheet.
9
Repeat with the remaining oil and fillets.
10
Transfer the fish to the oven and cook until just white throughout.
11
Add the cilantro and vinegar to the grape salsa and season with salt.
12
Transfer the fish to plates; spoon the salsa on top and serve.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds red or black seedless grapes, 1 pound quartered, 2 scallions, finely chopped, 2 small garlic cloves, minced, 1/2 fresh red chile, such as Fresno, seeded and minced, and more.

Yes, Pan-Seared Black Cod with Grape Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Seared Black Cod with Grape Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions