Ingredients

FISH:

2 (5-oz.)cod fillets, patted dry (3/4 in. thick)

1/2 tsp. chili powder

1/4 tsp. salt

1/4 tsp. coarse ground pepper

2 tsp. extra-virgin olive oil

2 lemon wedges

TOPPING:

1/2 C canned black-eyed peas, drained, rinsed

6 grape tomatoes, quartered

1/4 C finely chopped celery

1 green onion, sliced

1 Tbsp. extra-virgin olive oil

1 Tbsp. Louisiana hot sauce

Preparation

  1. Sprinkle cod with chili powder, salt, and pepper. Heat 2 tsp. oil in medium nonstick skillet over medium heat until hot. Add cod; cook 7-9 minutes or until fish just begins to flake, turning once.
  2. Combine topping ingredients in small bowl. Spoon over fish, serve with lemon wedges.