Chipotle Lime Cod Bowls with Garlic Rice and Mixed Vegetables

Tender spiced cod fillets seared in garlic butter and served over seasoned fluffy white rice with colorful sautéed mixed vegetables.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.61/serving

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• healthy
• spicy
• tangy
• smoky

Ingredients

• 2.25 pound cod fillets (cut into 6 portions)
• 1.5 cup white rice (uncooked)
• 3 cup water
• 1 package frozen mixed vegetables (thawed)
• 2 tablespoon olive oil (extra virgin)
• 2 tablespoon butter
• 4 clove garlic (minced)
• 1.5 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 limes (juiced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. In a medium saucepan, combine white rice, water, half of the minced garlic, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to low, cover tightly with a lid, and simmer for 18 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
2. While the rice cooks, pat the cod fillets dry with paper towels. In a small bowl, combine chipotle chili powder, ground cumin, onion powder, black pepper, and 1 teaspoon of the salt. Rub the spice mixture evenly all over both sides of the cod fillets.
3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the cod fillets and sear for 4 to 5 minutes on the first side without moving, until nicely browned. Carefully flip and cook for another 3 to 4 minutes until the fish is opaque throughout, reaches an internal temperature of 145 degrees F, and flakes easily with a fork. Drizzle with half of the fresh lime juice, transfer to a plate, and tent loosely with foil.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant, then stir in the thawed mixed vegetables and the remaining 1/4 teaspoon of salt. Sauté for 4 to 5 minutes until heated through and lightly caramelized. Remove from heat and stir in the remaining lime juice.
5. Assemble the bowls by dividing the garlic rice and sautéed mixed vegetables evenly across 6 shallow bowls or meal prep containers. Top each portion with a seared cod fillet and garnish with chopped fresh cilantro if desired.

Notes

Store the cooked fish, rice, and vegetables in airtight containers in the refrigerator for up to 3 days; reheat gently in the microwave or a covered skillet with a splash of water.

Nutrition (per serving)

• Calories: 411
• Protein: 30.3 g
• Carbohydrates: 47.9 g
• Fat: 8.5 g
• Fiber: 4.1 g
• Sodium: 1238 mg
• Saturated Fat: 3 g
• Sugar: 3.6 g
• Cholesterol: 85 mg