for 4 servings
1 cup basmati rice, rinsed (200 g)
¼ cup red bell pepper, finely chopped, seeds and ribs removed (25 g)
¼ cup carrot, finely chopped (30 g)
¼ cup jalapeño, seeded and minced (25 g)
4 teaspoons salt, divided
1 can Thai Kitchen® coconut milk
¼ cup water (60 mL)
24 oz cod fillets, pacific (680 g)
½ teaspoon ground black pepper
1 teaspoon McCormick® dried cilantro leaves
1 tablespoon vegetable oil
Lime wedges, for garnish
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In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10–12 minutes or until the rice is tender and the liquid has been absorbed.
Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.