Flaky, chili-spiced cod resting on a bed of vibrant, herb-infused rice—finished with a creamy lime-herb drizzle. All cooked in a single skillet in under 45 minutes.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
1 cup fresh cilantro leaves and tender stems
1 oz baby spinach (about 1 cup)
1 jalapeño, stemmed, seeded, and chopped
1 cup water
½ cup mayonnaise
2 tsp lime juice, plus extra wedges for serving
2 tsp table salt, divided
4 skinless cod fillets (6 to 8 oz each, 1 to 1½ inches thick)
1 tsp chili powder
2 tbsp vegetable oil, divided
1½ cups long-grain white rice, rinsed
2 scallions, whites and greens separated and sliced thin
2 garlic cloves, minced
2 poblano chiles, stemmed, seeded, and chopped
1½ cups chicken or vegetable broth
Directions
BLEND THE BASE and SAUCE: Blend cilantro, spinach, jalapeño, and water until smooth. Transfer 1 tbsp of this mixture to a small bowl and whisk with the mayonnaise, lime juice, and ¼ tsp salt. Set sauce aside; reserve the rest of the green liquid in the blender.
SEAR THE FISH: Pat cod dry with paper towels and season with chili powder and 1 tsp salt. Heat 1 tbsp oil in a 12-inch nonstick skillet over medium-high heat until smoking. Sear cod on one side until deeply browned (about 2 minutes). Transfer to a plate, browned side up (fish will not be fully cooked).
COOK THE RICE: Add remaining 1 tbsp oil to the same skillet over medium-high heat. Stir in white rice, scallion whites, and garlic. Cook 2 minutes until rice edges are translucent. Stir in poblanos, broth, the remaining green blender liquid, and ¾ tsp salt. Bring to a boil, cover, reduce heat to medium-low, and simmer for 10 minutes.
STEAM & SERVE: Uncover and place the cod fillets on top of the rice, browned side up. Cover and cook 8 to 10 minutes until liquid is absorbed and fish flakes easily (internal temp 135°F). Remove from heat, drizzle with the reserved sauce, and top with scallion greens. Serve with lime wedges.
