Cod With Confetti Coconut Rice
Instructions
- 1
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
Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
- 3
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
To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
- 5
Enjoy!
Recipe from tasty.co
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Ingredients (12)
- •1 cup basmati rice, rinsed
- •¼ cup red bell pepper, finely chopped, seeds and ribs removed
- •¼ cup carrot, finely chopped
- •¼ cup jalapeño, seeded and minced
- •4 teaspoons salt, divided
- •1 can Thai Kitchen® coconut milk
- •¼ cup water
- •24 oz cod fillets, pacific
- •½ teaspoon ground black pepper
- •1 teaspoon McCormick® dried cilantro leaves
- •1 tablespoon vegetable oil
- •Lime wedge, for garnish