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Tex-Mex cod with salsa fresca, lime crema, and rice
55gm net carbs
Servings: 2 people
- 7 cherry tomatoes
- 1/2 cup cilantro leaves
- 1 jalapeno
- 10 ounces frozen cod
- 2 each scallions
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 2 tablespoons sour cream recommend full fat sour cream
- 1 lime
- 2/3 cup jasmine rice uncooked
- 2 teaspoons vegetable oil
- 2 tablespoons butter
Prep the produce
Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Mince cilantro leaves and stems. Zest, then quarter the lime (quarter a second lime for 4 servings). Mince jalapeno, removing seeds if you want less heat.
Prepare the rice
Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings; you’ll use more later); cook until fragrant, about 1 minute.
Stir in rice, 1 cup water (2 cups if you are making 4 servings), and a large pinch of salt. Bring to a boil, stir, then cover and reduce heat to low. Cook 15 minutes. Remove from heat, but keep covered off heat until ready to serve.
Prepare the salsa fresca
In a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Add 1/2 to the whole minced jalapeno, depending on how spicy you want the dish to be. Season with salt and pepper to taste.
Prepare the lime crema
In a small bowl, combine sour cream, a large squeeze of lime juice, and lime zest (use half the zest for 2 servings, and all of the zest for 4 servings) . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Cook the cod
In a another small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings). Pat cod dry with paper towels. Season liberally with salt, pepper, and the spice mixture.
Heat 2 teaspoons of oil in a large pan over medium-high heat. Add cod and cook for about 4 minutes on the first side, then flip and cook the second side for about 3 minutes (Cooking time will vary depending on the thickness of your fish)
Plate and serve
Stir the scallion greens into the rice, and season with salt and pepper to taste. Divide between plates. Top rice with cod, salsa fresca, and lime crema.
Calories: 480kcal | Carbohydrates: 55g