Creole-Topped Fish Fillets

• FISH:
• 2 (5-oz.)cod fillets, patted dry (3/4 in. thick)
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. coarse ground pepper
• 2 tsp. extra-virgin olive oil
• 2 lemon wedges
• TOPPING:
• 1/2 C canned black-eyed peas, drained, rinsed
• 6 grape tomatoes, quartered
• 1/4 C finely chopped celery
• 1 green onion, sliced
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. Louisiana hot sauce

1. 1. Sprinkle cod with chili powder, salt, and pepper. Heat 2 tsp. oil in medium nonstick skillet over medium heat until hot. Add cod; cook 7-9 minutes or until fish just begins to flake, turning once.
2. 2. Combine topping ingredients in small bowl. Spoon over fish, serve with lemon wedges.

fish, chili powder, salt, coarse ground pepper, extravirgin olive oil, lemon wedges, blackeyed peas, grape tomatoes, celery, green onion, extravirgin olive oil, hot sauce

Taken from www.epicurious.com/recipes/member/views/creole-topped-fish-fillets-52869831 (may not work)