Spicy Pan-Seared Cod

Name: Spicy Pan-Seared Cod
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pound cod fillets; 4 tablespoon olive oil; 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup jasmine rice; 2.5 cup water; 0.5 cup fresh cilantro (chopped); 3 tablespoon lime juice; 1 can black beans (rinsed and drained); 1.5 cup frozen corn (thawed); 0.5 cup red bell pepper (diced)

Flaky cod fillets pan-seared with bold Mexican spices, paired with zesty cilantro-lime rice and a refreshing black bean and corn salad.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $5.53/serving

Dietary

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

Ingredients

2 pound cod fillets
4 tablespoon olive oil
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
2 cup jasmine rice
2.5 cup water
0.5 cup fresh cilantro (chopped)
3 tablespoon lime juice
1 can black beans (rinsed and drained)
1.5 cup frozen corn (thawed)
0.5 cup red bell pepper (diced)

Instructions

In a shallow dish, combine chili powder, ground cumin, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pat cod fillets dry with paper towels, then dredge each fillet in the spice mixture, ensuring an even coating.
In a medium saucepan, combine jasmine rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy. Once cooked, stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice. Season with a pinch of salt to taste.
While rice cooks, heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the spiced cod fillets and sear for 3-5 minutes per side, or until flaky and cooked through. Be careful not to overcook.
Prepare the black bean and corn salad: In a medium bowl, combine black beans, thawed frozen corn, and diced red bell pepper. Drizzle with 2 tablespoons olive oil and 1 tablespoon lime juice. Season with a pinch of salt and pepper to taste, and mix well.
Serve the pan-seared cod fillets immediately alongside generous portions of cilantro-lime rice and the black bean and corn salad.

Notes

Cod is best fresh, but can be meal prepped. Reheat gently to prevent drying out. The rice and salad will hold well in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 568
Protein: 34.7 g
Carbohydrates: 79.5 g
Fat: 10.2 g
Fiber: 6.1 g
Sodium: 1284 mg
Saturated Fat: 1.4 g
Sugar: 5.3 g
Cholesterol: 67 mg