ArcaMax

1/2 cup mayonnaise

2 teaspoons lime juice, plus lime wedges for serving

2 teaspoons table salt, divided

1 teaspoon chili powder

2 tablespoons vegetable oil, divided

4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick

2 poblano chiles, stemmed, seeded, and chopped

1 1/2 cups long-grain white rice, rinsed

2 scallions, white and green parts separated and sliced thin

2 garlic cloves, minced

1 1/2 cups chicken broth

1. Process cilantro, spinach, jalapeno and water in a blender until smooth, about 2 minutes, scraping down the sides of the blender jar as needed. Transfer 1 tablespoon cilantro mixture to a small bowl and whisk in mayonnaise, lime juice, and 1/8 teaspoon salt; set aside sauce. Reserve remaining cilantro mixture separately.

2. Combine chili powder and 1 teaspoon salt in a small bowl. Pat cod dry with paper towels and sprinkle all over with salt mixture. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Place cod in skillet and cook until well browned on the first side, about 2 minutes. Using 2 spatulas, carefully transfer cod to plate, browned side up. Wipe out skillet with paper towels.

3. Heat remaining 1 tablespoon oil in the now-empty skillet over medium-high heat until shimmering. Add poblanos and 1/8 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in rice, scallion whites, and garlic and cook, stirring often, until edges of rice are translucent, about 2 minutes. Stir in broth, remaining cilantro mixture, and remaining 3/4 teaspoon salt and bring to boil. Cover, reduce heat to medium-low, and simmer for 10 minutes.

4. Carefully place cod browned side up on top of rice mixture. Cover skillet and cook until remaining liquid is absorbed and cod flakes apart when gently prodded with a paring knife and registers 135 degrees, 8 to 10 minutes. Off heat, drizzle cod with sauce and sprinkle with scallion greens. Serve with lime wedges.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2024 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.