In food processor combine
cilantro,spinach,jalapeno and water until smooth
about 2 minutes. Transfer 1 Tbsp of cilantro
mixture to small bowl and whisk mayonnaise, lime
juice. Set aside.
Combine chili powder and 1/2 tsp salt. Pat cod
dry and rub with chili mixture. Heat 1 Tbsp oil
in 12 in nonstick skillet over medium high heat
until just smoking. Place cod in skillet and cook
until well browned, about 2 minutes. Carefully
remove from pan placing cooked side up. Wipe our
skillet.
Heat remaining 1Tbsp oil over medium high heat
until shimmering. Add chipotle in adobo sauce and cook until heated.
Stir in rice, scallion whites and garlic and cook, stirring often
until edges of rice are translucent, about 2 minutes. Stir in broth
and remainder of cilantro mixture and bring to a boil. Cover, reduce
heat to medium-low and simmer 20 minutes.
Carefully place codbrowned side upon top of rice. Cover skillet and
cook until remaining liquid is absorbed and cod flakes apart when
gently prodded, should register 135 degrees, 8-10 minutes. Remove from
heat, serve cod atop rice, drizzle with sauce and sprinkle with green
scallions.
Originally Submitted
9/28/2024
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