Think classic Bacalao but with a plot twist. This recipe pairs salted cod with a glossy, sweet-savory sauce made from red, green, and yellow peppers. The peppers melt into a spoonable glaze while Pacific Bay Bacalao Loins sears to tender perfection. It’s colorful, comforting, and weeknight-easy—serve with rice or roasted potatoes.
Bacalao Loins with Bell Pepper Glaze
Yield: 3 to 4 servings
Prep Time: 10 to 15 minutes
Cook Time: 15 to 18 minutes
Difficulty: Easy–Medium
INGREDIENTS
500g Pacific Bay Bacalao Loins, cut into 3 to 4 portions
2 tbsp neutral cooking oil (for sautéing & searing)
3 cloves garlic, minced
1 pc red bell pepper, diced small
1 pc green bell pepper, diced small
1 pc yellow bell pepper, diced small
2 tbsp soy sauce
3 tbsp Worcestershire sauce
3 tbsp oyster sauce
2 tbsp white sugar (adjust to taste)
Salt and freshly ground black pepper, to taste
Fresh parsley or coriander, chopped (garnish)
PROCEDURE
Make the bell pepper glaze. Heat 1 tbsp oil in a pan over medium. Sauté garlic until fragrant. Add diced bell peppers and cook 4 to 5 minutes until softened.
Build and reduce the sauce. Stir in soy, Worcestershire, oyster sauce, and sugar. Simmer 3 to 5 minutes until slightly thick and glossy; taste and adjust seasoning. Keep warm.
Sear the bacalao. Pat fish dry and season lightly with salt and pepper. Heat 1 tbsp oil in a non-stick pan over medium. Sear 2 to 3 minutes per side until just opaque and flaky.
Glaze and finish. Spoon pepper glaze over the fish in the pan and simmer together 2 to 3 minutes so flavors meld.
Plate and garnish. Transfer to a platter, spoon extra glaze on top, and finish with chopped parsley or coriander. Serve immediately.
NOTES
Pacific Bay Advantage: Pacific Bay Bacalao Loins are presoaked in brine, portioned for convenient cooking, and frozen at peak freshness for a tender, flaky result—ideal for quick pan-searing and saucing.
Salted vs fresh bacalao: If using salted bacalao (not the fresh-frozen kind), you will need to desalt it for 24 to 36 hours in cold water, changing water every 6 to 8 hours. With Pacific Bay Bacalao Loins, this is unnecessary.
Glaze balance: Add a splash of water if too thick; adjust sugar/soy to taste.
Sear success: Dry fish well and let a light crust form before flipping.
Alternatives: Try Pacific Bay Atlantic Cod Portions, Pacific Bay Halibut Fillet Portions, or Pacific Bay Chilean Seabass Steak; adjust time to thickness.
Serving ideas: Serve with steamed white rice, garlic fried rice, mashed potatoes, or roasted baby potatoes; add lemon for brightness.
Storage and reheating: Best fresh. Refrigerate up to 1 day; reheat gently with a spoon of water.
FAQS
Q: Is bacalao the same as cod?
A: “Bacalao” commonly refers to salted cod; it may be fresh-frozen or salt-cured. Pacific Bay Bacalao Loins are ready for cooking.
Q: How do I keep cod from breaking when pan-searing?
A: Pat dry, preheat the pan, use moderate heat, and flip once after a light crust forms.
Q: Can I make the bell pepper glaze ahead?
A: Yes—you can make it up to 3 days ahead and rewarm with a splash of water.