Peruvian Cod with Shallots and Fresh Tomatos

The key to this delicious and simple fish dish is a McCormick Peruvian spice blend.  It is a mixture of paprika, cumin, garlic, lime and a pinch of sugar.  It you can't find the McCormick spice, just make your own!  I used cod for my dish, but any other mild, flaky fish will do!  I made this on the grill, but it can easily be baked.


  • 5 cod fillets, dried with a paper towel
  • 2 T The Furies EVOO
  • 3t Peruvian spice blend
  • 1 shallot, sliced
  • 1 tomato, seeds removed and sliced
  • salt and pepper to taste
  • lime wedge


  • Line a slotted grill pan with foil and cut through the foil with a knife allowing heat to pass through the slots
  • Brush the foil with a little EVOO.
  • Pat fish dry and brush both sides of fillet with EVOO.  Rub spice blend onto both sides of the fillets.  Salt and pepper to taste.
  • Top with shallots and fresh tomatoes and squeeze lime on top.
  • Grill or bake (400') approximately 15 minutes until fish is opaque and flakes.



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