Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!
About a month ago I found a recipe on Pinterest for Chili, Lime Cumin Cod. The flavor combination sounded interesting to me (a bit Southwestern), AND I had a few pieces of cod hanging out in the back of my freezer. So… I decided to give this easy sounding seafood recipe a try.
The entire recipe took less than 15 minutes to prepare, so I would consider this a truly easy, quick, and flavorful seafood entree! I think the quick, flavorful lime cumin butter sauce would also taste great on grilled halibut, swordfish, tilapia or mahi-mahi, as well.
The recipe is so simple, I really don’t think it’s possible to mess this one up! Chili Lime Cumin Cod for the win! This quick and simple, healthy seafood dish is perfect for busy nights where you just want something “good for you”, to eat!
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How To Make Chili Lime Cumin Cod
Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).
In a small bowl, combine the chili powder, oregano and salt, until fully blended. This is your spice mixture for the fish. Sprinkle spices on top of each of the pieces of cod. Press the spices slightly into the fish to adhere them to the surface of the fish.
Place the pieces of seasoned cod into the prepared baking pan. Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.
Make The Sauce To Top Baked Chili Lime Cumin Cod
While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet.
Add cumin powder and the juice of one lime to the melted butter in skillet.
Give the sauce a good stir to combine ingredients. Cook the sauce for one more minute, then remove the skillet from the heat.
Serve The Baked Chili Lime Cumin Cod
Once the fish is done, remove the pan from the oven. Transfer the pieces of baked chili lime cumin cod fish onto individual serving plates. Drizzle each piece of fish with the warm butter lime and cumin sauce.
Serve the chili lime cumin cod while it is hot, and enjoy! THAT’S IT! I served the fish with steamed broccoli and some rice on the side. The fish flaked very easily, and the simple butter lime sauce was the perfect finishing touch for the seasoned cod!
I really hope you enjoy this incredibly SIMPLE seafood dish! We really enjoyed the chili lime cumin cod, and trust you will, too! Have a GREAT day!
Looking For More COD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite seafood recipes featuring cod include:
- Roast Cod with Garlic Bacon Butter
- Cod with Hoisin Glaze
- Spicy Fish Sandwich with Chili Mayo
- Beer Battered Fish and Chips
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Recipe Source: http://cocinandoconalena.blogspot.com/2010/12/chili-lime-cumin-cod.html
- 2 pounds cod fillets (4 pieces)
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano (may substitute dried parsley or dried cilantro-I put a bit of each on the fish)
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1/4 teaspoon cumin
- 1 lime , juiced
Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).
In a small bowl, combine the chili powder, oregano, and salt. Mix to combine. Sprinkle spices on top of the pieces of cod. Press spices slightly into the fish to adhere. Place the seasoned cod into prepared baking pan.
Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.
While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet. Add cumin and the juice of one lime. Stir to combine; cook for an additional minute. Remove from heat.
- When pieces of cod are finished cooking, remove pieces to individual serving plates. Drizzle the Lime/Cumin/Butter sauce over the top of the pieces of fish. Serve... and enjoy!
I think the sauce for this recipe would also taste great on grilled halibut, swordfish, mahi-mahi, or tilapia.
Here’s one more to pin on your Pinterest boards!
This looks nice. I’m going to make it tonight. I was going to make chicken enchiladas but then I saw this and changed my mind! I have cod but I think it would be amazing with monkfish or something meaty.
Hi, love the simple elegance and flavours of the recipe. Did you bake the frozen cod or defrost it and then bake? Am planning to use the recipe for a dinner tomorrow.
Thanks
Good morning, Dipa! Thank you for writing. I have made it BOTH ways (with fresh and frozen, defrosted). Usually I use FROZEN cod, then defrost it. Just slightly pat it dry, once defrosted, and you should be good to go! Enjoy your meal, and have a great day.