Cod with Confetti Coconut Rice
Overview
- Yield: 4
Ingredients
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1 cup basmati rice, rinsed
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¼ cup red bell pepper, finely chopped, seeds and ribs removed
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¼ cup carrot, finely chopped
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¼ cup jalapeño, seeded and minced
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4 teaspoons salt, divided
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1 can Thai Kitchen® coconut milk
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¼ cup water
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24 oz cod fillets, pacific
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½ teaspoon ground black pepper
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1 teaspoon McCormick® dried cilantro leaves
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1 tablespoon vegetable oil
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Lime wedge, for garnish
Method
- 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.
- Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
- 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.
- To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.