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This easy, one-skillet supper will make you see cod in a whole new light

Lawman Johnson, America's Test Kitchen on

For a light dinner with the convenience of a one-pan meal, we paired a Mexican staple (green rice) with fresh, flaky fish. The trick to perfectly cooked fish and rice all in the same dish? Staggered cooking.

To start, we pureed cilantro, spinach, and a jalapeno in a blender to form a bright, piquant base for cooking the rice. Then we sprinkled the otherwise pale fish with chili powder and salt to give the fish an appealing hue and a boost of flavor. We then sauteed poblano, scallion whites, and garlic to increase flavor, followed by the rice.

Toasting the rice in the skillet for about 2 minutes helped add another layer of flavor. To give the rice a head start, we parcooked it in a combination of broth and the cilantro mixture. After 10 minutes, we laid the golden-brown cod pieces on top of the rice and covered the pan to ensure that both the fish and the rice finished cooking at the same time.

Mayonnaise, along with a little of the reserved cilantro mixture, lime juice, and a pinch of salt, created a simple sauce that was not only delicious but also brought the dish together. For a fresh finish, we sprinkled scallion greens on top.

One-Pan Cod and Green Rice

Serves 4

 

1 cup fresh cilantro leaves, and stems

1 ounce (1 cup) baby spinach

1 jalapeno chile, stemmed, seeded, and chopped

1 cup water

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