Bacalao a la plancha con arroz

Ingredientes

• 2 tablespoons lemon infused olive oil
• 2 tablespoons butter
• 1 cup jasmine rice
• 1 1/2 cups hot water
• 1/2 cup Desert Pepper Cantina Salsa
• 4 (4 oz each) cod loin filets (or other firm white fish )
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 (16 oz.) jar Desert Pepper Peach Mango Salsa
• 2 tablespoons chopped cilantro
• 1/4 cup sliced toasted almonds
• 1 teaspoon grated lemon zest

Preparación

1. 1

   --- Cantina Salsa Rice ---

2. 2

   In a large skillet, heat 1 tablespoon oil and 1 tablespoon of butter over medium heat. Stir in rice and cook for 2 minutes or until lightly toasted. Stir in water and ½ cup of salsa. Cover, reduce heat to low and cook 15 to 20 minutes or until rice is tender.

3. 3

   --- Salsa Simmered Cod ---

4. 4

   Pat fish dry with paper towels. Season fish with cumin, salt, garlic powder and black pepper.

5. 5

   In another skillet, heat remaining 1 tablespoon oil and butter over medium heat. Sear fish for 1 minute. Flip and sear the other side for 1 minute. Transfer fish to a plate.

6. 6

   Add lemon juice to pan stirring up any browned bits with a wooden spoon. Stir in peach mango salsa and 1 tablespoon of cilantro.

7. 7

   Nestle the cod and any accumulated juices in the salsa. Simmer uncovered for 2 to 3 minutes or until the fish flakes.

8. 8

   Serve fish over rice.

9. 9

   --- Almond Gremolata ---

10. 10

    Toss almonds with remaining cilantro and lemon zest, sprinkle on top.