¼ cup red bell pepper (25 g), finely chopped, seeds and ribs removed
¼ cup carrot (30 g), finely chopped
¼ cup jalapeño (25 g), seeded and minced
4 teaspoons salt, divided
1 can Thai Kitchen® coconut milk
¼ cup water (60 mL)
24 oz cod fillets (680 g), pacific
½ teaspoon ground black pepper
1 teaspoon McCormick® dried cilantro leaves
1 tablespoon vegetable oil
Lime wedge, for garnish
Nutrition Info
Calories 551
Fat 22g
Carbs 50g
Fiber 3g
Sugar 7g
Protein 38g
How to Make It
1. Step
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. Step
Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
3. Step
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.
4. Step
To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
