Pan Seared Cod

For the Relish:

• 4 large ripe peaches, pitted and thinly sliced
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 1 small red onion, very thinly sliced
• 1/2 cup fresh squeezed orange juice
• 1/4 cup peanut oil or walnut oil
• 6 tablespoons fresh lime juice
• 1 tablespoon molasses
• 1 tablespoon Thai chili pepper, seeded and minced
• 1/2 cup fresh cilantro
• 1 tablespoon garlic, minced
• salt & pepper to taste

Combine all the above in a medium bowl and set aside.

For the Fish: Four Manaberg Packed at Sea or Iceland Harvest Cod Fillets, approximately 8 ounces each.

For the cod, heat up a large saute pan on medium heat.  Season the fillets with salt & pepper.  Add enough peanut oil to coat the bottom of the pan and sear cod for approximately 3 minutes.  Turn and sear an additional 3-4 minutes.

To Serve: Divide relish between 4 plates.  Set the cod on top and garnish with fresh cilantro sprigs and roasted Thai chili peppers.