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Cod With Confetti Coconut Rice

by Hannah Williams

Ingredients

for 4 servings

  • 1 cup
    basmati rice, rinsed (200 g)
  • ¼ cup
    red bell pepper, finely chopped, seeds and ribs removed (25 g)
  • ¼ cup
    carrot, finely chopped (30 g)
  • ¼ cup
    jalapeño, seeded and minced (25 g)
  • 4 teaspoons
    salt, divided
  • 1 can Thai Kitchen® coconut milk
  • ¼ cup
    water (60 mL)
  • 24 oz
    cod fillets, pacific (680 g)
  • ½ teaspoon
    ground black pepper
  • 1 teaspoon
    McCormick® dried cilantro leaves Schwartz® dried cilantro leaves Club House® dried cilantro leaves
  • 1 tablespoon
    vegetable oil
  • Lime wedges, for garnish
    Calories 558
    Fat 25g
    Carbs 45g
    Fiber 0g
    Sugar 1g
    Protein 37g

Estimated values based on one serving size.

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Preparation

  1. In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10–12 minutes or until the rice is tender and the liquid has been absorbed.
  2. Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
  3. Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and Schwartz Dried Cilantro Leaves.
  4. Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and Club House Dried Cilantro Leaves.
  5. In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
  6. To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
  7. Enjoy!
 

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