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Fresh Tomato Vinaigrette With Sauteed Cod

Fresh Tomato Vinaigrette With Sauteed Cod

  • Yield: 6


  • 2 1/2 cups peeled, seeded, diced tomatoes (from about 1 1/2 pounds)
  • 1 cup peeled, seeded, diced cucumber
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons turbinado sugar
  • 1 teaspoon salt, plus more for seasoning
  • 3/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 tablespoons malt vinegar
  • 1/2 cup plus 2 tablespoons extra virgin olive oil, plus more for garnish
  • 2 pounds cod or snapper fillets, cut into 6 portions
  • 1/4 cup vegetable oil, or as needed for cooking
  • 1/2 teaspoon unsalted butter
  • Sea salt, to taste


  • Combine tomatoes, cucumber, shallot, mint, sugar, salt, pepper, and vinegar in a small bowl. Whisk in olive oil and set aside at room temperature at least one hour before serving.

  • Pat fish dry with paper towels and season with salt and pepper. Heat 2 tablespoons vegetable oil in a 12-inch or larger saute pan over medium-high heat. Add fish to pan (in batches if necessary) and cook for 3 to 4 minutes per side until nicely browned and cooked through. Just before removing from pan, add butter and cook for an additional 30 seconds until butter almost browns; the fish should flake easily when pressed. Repeat with remaining fish, adding more vegetable oil and butter to saute pan as needed. Garnish with sea salt.

  • Serve immediately with spoonfuls of vinaigrette over the top and drizzled with more olive oil, as desired.