Last Updated on September 24, 2024 by Lisa Keys
This easy salsa cod dinner with Mexican rice is a deliciously simple dish. Mild, flaky Atlantic cod is simmered in a vibrant peach mango salsa, then served over bold cantina rice and topped with an almond gremolata. The magic of cooking in a salsa simmer sauce elevates the flavors, creating a wonderful mix of textures. The best part? You can have dinner ready in just 20 minutes!
Oh, my what a jar of salsa can do. Believe me you when I say this salsa is not just for topping a taco or a condiment for dipping tortilla chips in.
The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is my entry in the main dish category featuring BOTH Desert Pepper Peach Mango and Cantina Salsa.
You will need the following ingredients to make this easy dinner
- I use Atlantic cod loins for their mild, firm and flaky texture. You can use sea bass, black cod or turbot or similar firm white filets.
- I use a blend of cumin, garlic powder, salt and pepper to season the fish, but any Mexican blend seasoning will work.
- I adore lemon infused olive oil, but plain olive oil is fine.
- The almond gremolata adds a crunchy texture plus more flavor, but if you don't like nuts try sprinkling with toasted breadcrumbs or crushed tortilla chips, instead.
How to make an easy salsa cod dinner with rice
First, start your rice by melting some butter and olive oil in a skillet. Add rice, stirring to coat with the butter and olive oil and let it toast for 2 minutes. Add water and cantina salsa. Cover, reduce heat to low and cook for 15 minutes or until rice is tender. BTW, this rice is also the perfect side for Mexican Eggs in Purgatory. Now, while the rice is cooking, move on to your fish and toss the almond gremolata ingredients into a serving bowl.
This simple comforting dinner is easy to serve, too. Just scoop some fluffed up rice onto a serving plate and top with some fish. Spoon the chunky salsa simmer sauce over the fish. Then top with a sprinkle of the gremolata. Sit back, relax and enjoy your dinner.
Easy Salsa Cod and Rice Dinner with Toasted Almond Gremolata
Ingredients
- 2 tablespoons lemon infused olive oil
- 2 tablespoons butter
- 1 cup jasmine rice
- 1 ½ cups hot water
- ½ cup Desert Pepper Cantina Salsa
- 4 (4 oz each) cod loin filets or other firm white fish
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 (16 oz.) jar Desert Pepper Peach Mango Salsa
- 2 tablespoons chopped cilantro
- ¼ cup sliced toasted almonds
- 1 teaspoon grated lemon zest
Instructions
Cantina Salsa Rice
- In a large skillet, heat 1 tablespoon oil and 1 tablespoon of butter over medium heat. Stir in rice and cook for 2 minutes or until lightly toasted. Stir in water and ½ cup of salsa. Cover, reduce heat to low and cook 15 to 20 minutes or until rice is tender.
Salsa Simmered Cod
- Pat fish dry with paper towels. Season fish with cumin, salt, garlic powder and black pepper.
- In another skillet, heat remaining 1 tablespoon oil and butter over medium heat. Sear fish for 1 minute. Flip and sear the other side for 1 minute. Transfer fish to a plate.
- Add lemon juice to pan stirring up any browned bits with a wooden spoon. Stir in peach mango salsa and 1 tablespoon of cilantro.
- Nestle the cod and any accumulated juices in the salsa. Simmer uncovered for 2 to 3 minutes or until the fish flakes.
- Serve fish over rice.
Almond Gremolata
- Toss almonds with remaining cilantro and lemon zest, sprinkle on top.
Nutrition
You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer. For more information and other great recipes check out there social media links too.
Website: https://www.desertpepper.com/
Lisa Keys
Family loved it. Great flavor and textures.