Best 7 Seared Cod With Cilantro Lime Rice Recipes

SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE

Steps:

• Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
• Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
• For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
• Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
• For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
• Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

SEARED COD WITH CILANTRO LIME RICE

Steps:

• 1. Cilantro lime rice: Bring salted water to a boil. Add rice. Bring to a boil and cover/cook for 12-15 minutes. Remove from pan, stir in lime juice, lemon juice and cilantro.
• 2. Seared Cod: Season both sides of cod with salt and pepper. Heat oil in pan. Sauté 5 minutes on each side until fish is cooked through and flaky.
• 3. Southwestern Sauce: Add chicken stock and seasonings to sauce pan, bring to a boil stirring consistently. Thicken with cornstarch slurry. Salt and pepper to taste.
• 4. Marinade shrimp for at least one hour.
• 5. Lightly sautee in oil until opaque and cooked through.
• 6. To assemble the dish: Pack rice tightly into a greased ramekin. Release into center of bowl. Place seared cod on top of rice Put 2 oz southwestern sauce over cod Tie 2 shrimp together and place on top. Garnish bowl around the rice with onions and peppers.

PAN-SEARED COD WITH CILANTRO-LIME COMPOUND BUTTER

Steps:

• For the compound butter, cut the butter into large chunks and add it to a bowl. Add in the jalapeno, lime zest, lime juice, cilantro, and a pinch of salt.
• Stir together well using a spatula until the ingredients are fully incorporated.
• Taste and adjust the salt or other mix-ins to your preference.
• Transfer the butter mixture to a piece of plastic wrap and shape into a log.
• Roll the plastic wrap around it, and twist the ends to seal. Refrigerate for at least an hour or until hardened.
• For the cod, season both sides of the fish with salt and pepper.
• Heat the oil in a well-seasoned cast-iron or nonstick skillet set over medium heat.
• Add the cod, and cook for 3-5 minutes on each side (depending on the thickness of the cod).
• Transfer to a serving platter or plates and top with fresh cilantro and Cilantro-Lime Compound Butter. Serve with lime wedges and enjoy!

PAN-SEARED COD

Steps:

• Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

CILANTRO LIME COD

Steps:

• Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

WOK-SEARED COD WITH MUSHROOMS AND PEAS

Steps:

• Place the cod fillets on your cutting board and cut down the length where the depression in the middle is. Slice the halves crosswise into 1/4-inch pieces. Place in a bowl and toss with 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the rice wine or sherry, the egg white, salt and sesame oil. Stir gently until all of the cornstarch is dissolved.
• In a small bowl, stir together the broth, remaining rice wine or sherry, soy sauce, remaining cornstarch and sugar. Stir well to dissolve the cornstarch. Set aside near your wok.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the mushrooms and white and light green parts of the scallions and stir-fry for 1 to 2 minutes, until the mushrooms begin to soften.
• Push everything to the sides of the wok and add the remaining oil. Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute. Sprinkle the fish and vegetables with salt to taste. Gently slide the spatula underneath the fish pieces and turn them over. Sear for another minute. The fish should be cooked through.
• Add the broth mixture and the peas to the wok and gently stir-fry for 45 seconds to a minute, until some of the liquid has evaporated and the rest has thickened and glazed the fish and vegetables. Stir in the cilantro and the dark green parts of the scallions and serve with noodles.