This recipe gives cod a Mexican spin with pimiento-stuffed olives, cilantro and lime juice. Looking for bit more Gulf heat? Add some fresh chilies for a dash of spice.


  • 2 tbsp vegetable oil
  • 4 pieces cod fillet (about 1-½lbs.)
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 can ( 14.5 oz.) whole peeled tomatoes, undrained
  • ½ cup pimento-stuffed olives, halved
  • 2 tbsp Knorr Reduced Sodium Chicken flavor Bouillon
  • 1 tbsp lime juice
  • 2 tbsp chopped fresh cilantro


  1. Heat 1 tablespoon oil in a large, deep nonstick skillet over medium-high heat. 
  2. Cook cod about 4 minutes until golden, turning once. Remove and set aside.
  3. Heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. 
  4. Add garlic and cook about 30 seconds. 
  5. Add tomatoes, breaking up with a spoon. Stir in olives and Knorr® Reduced Sodium Chicken flavor Bouillon.
  6. Return cod to skillet and bring to a boil. 
  7. Reduce heat and simmer covered about 4 minutes or until fish flakes with a fork.
  8. Stir in lime juice. Garnish with cilantro and serve with hot cooked rice.


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