Cumin-Spiced Pacific Cod

Name: Cumin-Spiced Pacific Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound Pacific cod fillets (cut into 4 portions); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly cracked); 1.5 tablespoon olive oil; 2 tablespoon fresh lime juice (freshly squeezed); 0.25 cup fresh cilantro (chopped); 1 cup jasmine rice (uncooked); 2 cup water; 2 zucchinis (medium, diced); 1 red bell pepper (medium, diced)

Pan-seared cod fillets seasoned with warm cumin, oregano, and lime, served alongside cilantro-flecked jasmine rice and tender sautéed zucchini and bell pepper.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $6.63/serving

Dietary

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

Ingredients

1.5 pound Pacific cod fillets (cut into 4 portions)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly cracked)
1.5 tablespoon olive oil
2 tablespoon fresh lime juice (freshly squeezed)
0.25 cup fresh cilantro (chopped)
1 cup jasmine rice (uncooked)
2 cup water
2 zucchinis (medium, diced)
1 red bell pepper (medium, diced)

Instructions

In a medium pot, combine jasmine rice, 2 cups of water, and 1/8 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes until water is absorbed. Fluff with a fork and gently fold in the chopped fresh cilantro and 1 tablespoon of the fresh lime juice.
In a small ramekin, mix together the ground cumin, dried oregano, black pepper, and remaining 1/8 teaspoon salt. Pat the Pacific cod fillets dry with paper towels and season both sides evenly with the spice blend.
Heat 1/2 tablespoon of the olive oil in a skillet over medium-high heat. Add the diced zucchini and red bell pepper; sauté for 5 to 6 minutes until tender and slightly charred. Transfer the vegetables to a side plate.
Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Place the seasoned cod fillets in the pan and sear for 3 to 4 minutes per side until golden and the fish flakes easily with a fork.
Drizzle the remaining 1 tablespoon fresh lime juice over the seared fish just before removing from heat.
Plate each portion of seared cod alongside a serving of cilantro-lime jasmine rice and sautéed vegetables.

Notes

Red bell peppers and zucchini keep the vegetable sauté vibrant and strictly compliant with low-FODMAP guidelines.

Nutrition (per serving)

Calories: 367
Protein: 31 g
Carbohydrates: 45.4 g
Fat: 6.1 g
Fiber: 2.6 g
Sodium: 670 mg
Saturated Fat: 0.9 g
Sugar: 4.5 g
Cholesterol: 80 mg