• Thinly slice the red onion and yellow pepper. Mince the garlic, grate the ginger, and prepare the grated or finely chopped tomato.
• Heat the olive oil in a wide pan and sauté the onion and pepper over medium heat until softened while still retaining some texture.
• Add the garlic and ginger and cook briefly, taking care not to brown the garlic.
• Stir in the tomato and cook until most of its moisture has evaporated and the sauce becomes rich and glossy.
• Add the sweet paprika and the chili or cayenne, if using. Remove briefly from the heat while stirring to prevent the paprika from becoming bitter.
• Pour in the fish stock and simmer over medium heat for 5–6 minutes until the sauce thickens slightly.
• Stir in the lime juice at the end of the reduction to preserve its fresh acidity.
• Place the Wild Alaska Cod loins on top of the sauce, cover the pan, and cook gently for 5–7 minutes, depending on thickness, until the fish is tender, juicy, and flakes easily.
• Finish with chopped cilantro and parsley. Adjust the seasoning, keeping in mind the natural saltiness of the cod.

Finishing

• Serve each Wild Alaska Cod loin over a generous spoonful of the sudado sauce with onion, tomato, and yellow pepper.
• Garnish with pickled (or rinsed) red onion, fresh chopped cilantro, and finely grated lime zest.