Blackened Cod over Coconut Rice
These blackened cod bowls are served over coconut rice and a simple mango and jalapeno salsa.
Servings: 3
Ingredients
- 1 1/2 pounds cod or haddock thicker portions are ideal
- 1 tablespoon butter
- 2-3 tablespoons oil high smoke for searing
- Limes for serving
Coconut rice
- 1 1/2 cups jasmine rice rinsed
- 14 ounce can coconut milk
- 1 1/4 cup water
- 1-2 teaspoon sugar
- pinch of salt
- lime zest
Blackening mix (or Old Bay)
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Mango salsa
- 1 mango diced
- 1 jalapeño or habanero diced
- 1/2 red onion diced
- 1 lime juiced
- handful cilantro chopped
- Salt to taste
Creamy lime sauce
- 1/4 cup sour cream
- 1 lime juiced
- 1 teaspoon blackening mix
Instructions
- Combine the blackening mix in a small bowl. Mix and set aside. Combine creamy lime sauce ingredients in a small bowl. Add a teaspoon of blackening mix to the creamy lime sauce and stir.
- Combine mango salsa ingredients in a bowl. Mix and set aside or keep in the fridge until ready to serve. Sub habanero for a hot twist.
- Rinse rice well with cool water. Strain and add to a saucepan with water, coconut milk, salt, and sugar. Bring to a boil over medium heat, stirring occasionally as it heats to prevent burning. Do not cook on high heat. Once boiling, reduce to low, cover, and simmer for 11 minutes. Remove from the heat and let rest covered for 10 minutes.
- Cut fish into 7-8 ounce filets. Pat fish dry and season liberally with blackening seasoning all over. Add 2-3 tbsp of oil to a skillet or pan over medium-high heat. Once hot, sear fish for 3-4 minutes per side or until cooked through. Turn heat down to low and add butter. Spoon the melted drippings over the fish.
- Add rice to serving bowls and add lime zest. Top with cod and a serving a mango salsa. Finish with creamy lime sauce.