The cod is rubbed with coriander, cumin, and garlic, then roasted and paired with zucchini and garlicky spinach, plus brown rice cooked with onion and cilantro. The pipian verde sauce, served on the side, blends toasted pumpkin seeds, tomatillos, and cilantro into something nutty, herbaceous, and lightly tangy.
on the plus side - lots of vegetables, moist cod but not much flavor, not much sauce
Barbara · 07/16/26
Louis · 07/15/26
Greg · 07/15/26
A perfect combination of flavors and textures: the fish was flaky and tasty, enhanced by the tang of the pipian sauce, and balanced by the spinach, zucchini and brown rice! Delicious!
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
