Chile-Blackened Cod with Red Rice Salad

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(recipe adapted from Blue Apron)

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Kyle & I try very hard not to eat out frequently. We save these times for meals with friends & family or special occasions. This means we need to have several go-to meals when we want to eat out. Many of our go-to meals come from the time we had a Blue Apron subscription. See our Weekly Meal Planning blog post to see how we plan our meals.

Catching Fish

Chile-Blackened Cod with Red Rice Salad

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What you need:

• 2 Cod Filets
• Chile Cod Spice Blend
  • 1 T. each of Cumin, Chipotle Chile Powder, Paprika, Cocoa Powder
• ½ c. Red Rice (or Farro or Quinoa)
• 1 Avocado
• 2 Clementines (or 1 Orange or 1 Grapefruit)
• ½ Red Onion
• 1 Large Bunch Mint (or Cilantro or Epazote)
• 2 T. Red Wine Vinegar
• 2 T. Sugar
• 2 t. Olive Oil
• Salt & Pepper

Steps:

1. Cook the red rice according to package.
   1. Bring small pot of water to boil.
   2. Add rice; cook ~20-25 minutes, or until tender.
   3. Drain and transfer to medium bowl.
   4. Store in fridge to cool quickly.
2. Chop the rest of the salad ingredients.
   1. Peel and slice red onion.
   2. Peel and dice citrus fruit into medium cubes.
   3. Pick leaves off stems and chop a bit smaller.
   4. Peel, pit and medium dice avocado.
3. Pickle onion.
   1. Heat medium pan (nonstick, if possible) on medium until hot.
   2. Add onion, sugar, vinegar, pinch of salt and ¼ c. water.
   3. Cook, stir occasionally, until liquid reduces and onions are softened, ~2-5 minutes.
   4. Transfer to bowl and store in fridge.
4. Cook the cod.
   1. Combine spice blend ingredients in a small bowl with salt & pepper to taste.
   2. Rinse and pat cod filets dry with paper towel.
   3. Season with spice blend on all sides.
   4. Heat ~2 t. olive oil on medium-high until hot, use the same pan to pickle onion.
   5. Add seasoned cod filets; cook ~5 minutes on each side, or until browned.
5. Put all together & Serve.
   1. Mix together the ingredients for the salad (rice, pickled onion, fruit, avocado and half the mint).
   2. Spoon salad to a bowl or plate, and add cooked cod on top.
   3. Garnish with remaining mint.

Estimated Time:

 ~35 – 45 minutes prep & cook time

Tell us what you think

Did you try this recipe?  Did you make any other modifications to the ingredients?  What worked or didn’t work?  Let us know if you tried this recipe and what you think about it. We’d love to hear from you.  Please share your feedback in the comments below.

– Kara from Zeke Life

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