Baja Cod Bowls with Chipotle Crema

Name: Baja Cod Bowls with Chipotle Crema
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound cod fillets; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.75 teaspoon black pepper (ground); 2 tablespoon olive oil; 2 cup quick-cook brown rice (uncooked); 1 cup fresh pineapple (diced); 1 red onion (small, finely diced); 0.5 red bell pepper (finely diced); 0.33 cup fresh cilantro (chopped); 2 limes (juiced); 0.5 cup mayonnaise; 1.5 tablespoon adobo sauce; 2 cup shredded green cabbage; 1 avocado (sliced)

Flaky, spiced cod fillets are pan-seared and served over quick-cook brown rice with a zesty pineapple salsa and creamy chipotle sauce for a burst of fresh, bold flavors.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $7.08/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Pescatarian
High-Protein

Ingredients

1.5 pound cod fillets
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
0.75 teaspoon black pepper (ground)
2 tablespoon olive oil
2 cup quick-cook brown rice (uncooked)
1 cup fresh pineapple (diced)
1 red onion (small, finely diced)
0.5 red bell pepper (finely diced)
0.33 cup fresh cilantro (chopped)
2 limes (juiced)
0.5 cup mayonnaise
1.5 tablespoon adobo sauce
2 cup shredded green cabbage
1 avocado (sliced)

Instructions

Season the cod fillets with the garlic powder, ground cumin, smoked paprika, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Cook the quick-cook brown rice according to package directions, setting aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets and cook for 3-4 minutes per side, or until flaky and cooked through. Remove from skillet and flake into large pieces.
While the fish cooks, prepare the pineapple salsa: In a medium bowl, combine the diced fresh pineapple, half of the finely diced red onion (about 1/4 cup), diced red bell pepper, half of the chopped fresh cilantro (about 2 tablespoons), and the juice of 1 lime. Stir well and season with 1/4 teaspoon salt.
Next, prepare the chipotle crema: In a small bowl, whisk together the mayonnaise, adobo sauce (adjust to your preferred spice level, starting with 1 tablespoon), the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and the juice of the second lime until smooth.
To assemble the bowls, divide the cooked quick-cook brown rice among 4 serving bowls. Top each with a generous portion of the flaked cod, a handful of shredded green cabbage, a spoonful of pineapple salsa, and a drizzle of chipotle crema. Garnish with remaining chopped fresh cilantro and sliced avocado, if using, and serve immediately.

Notes

Leftovers can be stored in separate containers for up to 2-3 days. Reheat rice and fish, then add fresh salsa and crema.

Nutrition (per serving)

Calories: 485
Protein: 37.5 g
Carbohydrates: 44.2 g
Fat: 19.8 g
Fiber: 7.3 g
Sodium: 780 mg
Saturated Fat: 2.8 g
Sugar: 10.5 g
Cholesterol: 70 mg