Pan Seared Cod and Rice
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.
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
Serving: 1servingCalories: 421kcalCarbohydrates: 41gProtein: 25gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 64mgSodium: 620mgPotassium: 669mgFiber: 2gSugar: 2gVitamin A: 399IUVitamin C: 4mgCalcium: 67mgIron: 2mg
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