— cooked up on
March 23, 2012
Here’s a fun one for a slightly fancy dinner, but with a bit of a secret – it’s all things I had in the pantry or fridge. It’s even easier if you make your rice ahead of time. 🙂
The cod (frozen, wild-caught) was lingering in our freezer from another night. The rice – made ahead of time for some other project. The salsa on top? I mixed it and toasted it in a skillet. Are you sold yet? Good.
Here’s what you need for dinner for two:
- Two four-ounce servings of cod (often, one fillet will be this big and you can just split it)
- 2-3 cups rice cooked with stock and a pinch of salt
- 1 lime, juiced and zested
- 3 green onions
- 1/2 cup of cooked corn (I used frozen)
- 1 jalapeno
- 3 heads of gralic
- About 1/2 cup cornmeal
Here’s something important to remember: cod is done when it’s baked to 130 degrees internally. Unless you are an expert on judging doneness of things by their looks, I suggest using a thermometer. Mine was a little overcooked.
Using a little bit of water, coat the (thawed) fish in a mixture of cornmeal, salt, pepper and lime zest at 150. I would check the internal temperature at 15 minutes to make sure you get it just right.
In the meantime, sautee the garlic, jalapenos and corn together in a skillet. pour about half of the lime juice into the pan, too. This will just take a few minutes – you want a little bit of a char on the veggies.
When the fish is done, plate the rice first, then fish, then the salsa. Finish with cilantro to taste, green onions and the rest of the lime juice. I recommend pairing with a margarita!