Ingredients
1cupbasmati rice,rinsed
¼cupred bell pepper,seeds and ribs removed, finely chopped
¼cupcarrot,finely chopped
¼cupjalapeño,seeded and minced
4tspsalt,divided
1canThai Kitchen® coconut milk
¼cupwater
24ozpacific cod fillets
½tspground black pepper
1tspMcCormick® dried cilantro leaves
1tbspvegetable oil
lime wedge,for garnish
Preparation
In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine.
Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10 to 12 minutes or until the rice is tender and the liquid has been absorbed.
Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan.
Sear for about 5 minutes until fish releases from pan with ease and is golden brown. Using a fish spatula, flip each fillet and sear on the other side for 3 more minutes until cooked through.
To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
Enjoy!
