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–+ servings

Coconut Breaded Cod with Cilantro Rice

5 | 5 reviews
This one-skillet meal is simple but satisfying and savory. Packed with bright flavor and tons of vegetables, it's a light fish dish that covers dinner in under 45 minutes. A green sauce brings the flavor, and a toasted coconut topping gives the fish a fish-fry feel, but without any frying. It's one of my favorite go-to dinners.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people

Equipment

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 slices (1.5 oz) sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (0.75 oz) unsweetened shredded coconut
  • Diamond Crystal kosher salt
  • 1 1/2 cups (10 oz) white rice
  • 1 (13.5 oz) can unsweetened full-fat coconut milk
  • 1 3/4 cups (15 oz) water
  • 3 cups (3 oz) cilantro
  • 2 (1.5 oz) small jalapeños
  • 3 garlic cloves
  • 1 lemon, for juicing, plus wedges for serving
  • 1 1/2 pounds cod, or your white fish of choice
  • freshly ground black pepper

Instructions 

  1. Make and toast the breadcrumbs. In a small food processor or blender, pulse together 1 teaspoon cumin seeds, 1 teaspoon ground coriander, and 1.5 ounces of sourdough bread until you have a fine crumb.
  2. Place a large skillet with a tight-fitting lid over medium heat. Add 2 tablespoons of olive oil, then add the breadcrumbs and season with 1/2 teaspoon of kosher salt. Cook, giving it a head start for 3-4 minutes before adding 1/4 cup of shredded coconut. Cook an additional 2-3 minutes, or until the coconut is golden. Transfer to a bowl and wipe out the skillet.
  3. Make the rice. To the skillet, add a 13.5-ounce can of coconut milk, 1 & 1/2 cups of rinsed white rice, and 1 3/4 cups of water. Stir and bring to a simmer. Reduce the heat to low, cover and cook for 20-30 minutes, or until the rice has absorbed most of the liquid and looks creamy.
  4. Make the green sauce. In a small food processor or blender, add 3 cups of cilantro, 2 small jalapeños (seeds removed), 3 garlic cloves and the juice from 1 lemon. Blend into a chunky green sauce. It should be a bit thick, but thin it out with a few splashes of cold water if it needs some extra help blending. Season with a pinch of kosher salt.
  5. Add the cod. Portion the cod into 4 pieces and season both sides with salt and pepper.
  6. When the rice looks thickened and creamy, stir in half of the green sauce. Then nestle the cod on top of the rice. Cover the pan and let steam for 10-12 minutes, or until the cod is opaque.
  7. Stir the remaining green sauce into the rice for some color. Scatter the toasted breadcrumbs on top of the cod filets.
  8. Garnish with cilantro and serve with lemon wedges.

Notes

Note: 
If you are looking for other fish to do this with, I like halibut, tilapia, flounder, mahi mahi, or any mild white fish. They will typically steam in 6 minutes, since they are thinner than cod. 
Serving: 8 ouncesCalories: 589kcalCarbohydrates: 45gProtein: 26gFat: 35g