Sautéed Cod with Zhoug

Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is said to have Yemeni origins, but it is popular throughout the Levant and Middle East. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh garlic. Olive oil supplies fruity richness. We found zhoug just the thing to add bold, bracing flavor to mild-tasting fillets of white fish. Readily available cod works well in this recipe, but snapper and tilapia also are good. Whichever you choose, for quick, even cooking, look for fillets no thicker than about 1 inch. Be sure to dry the fish well by patting it with paper towels, especially if it was previously frozen; removing excess moisture helps ensure they brown well in the pan.