Pan Seared Cod and Rice

Ingredients

• 30 ml (2 tablespoons)lemon-infused olive oil
• 28 g (2 tablespoons)butter
• 190 g (1 cup)jasmine rice
• 360 ml (1 1/2 cups)hot water
• 120 g (1/2 cup)Desert Pepper Cantina Salsa
• 4 cod loin fillets, about 113 g (4 oz) eachcod, or another firm white fish
• 1 teaspoonground cumin
• 1/2 teaspoonkosher salt
• 1/4 teaspoongarlic powder
• 1/4 teaspoonground black pepper
• 15 ml (1 tablespoon)fresh lemon juice
• 454 g (1 jar, 16 oz)Desert Pepper Peach Mango Salsa
• 8 g (2 tablespoons)chopped fresh coriander
• 25 g (1/4 cup)sliced toasted almonds
• 1 teaspoongrated lemon zest

Instructions

1. 1

   Toast the rice

   Heat 15 ml (1 tablespoon) of the oil and 14 g (1 tablespoon) of the butter in a large frying pan over medium heat. Stir in the rice and cook for 2 minutes, or until lightly toasted.

2. 2

   Cook the rice

   Stir in the hot water and 120 g (1/2 cup) of Cantina Salsa. Cover, turn the heat to low and cook for 15–20 minutes, or until the rice is tender.

3. 3

   Season the cod

   Pat the fish dry with kitchen paper. Season it with the cumin, salt, garlic powder and black pepper.

4. 4

   Sear the fish

   Heat the remaining 15 ml (1 tablespoon) of oil and 14 g (1 tablespoon) of butter in another frying pan over medium heat. Sear the fish for 1 minute, turn it over and sear the other side for 1 minute. Transfer the fish to a plate.

5. 5

   Make the salsa

   Add the lemon juice to the pan, stirring with a wooden spoon to lift any browned bits. Stir in the peach mango salsa and 1 tablespoon of the chopped coriander.

6. 6

   Simmer the cod

   Nestle the cod and any juices from the plate into the salsa. Simmer uncovered for 2–3 minutes, or until the fish flakes.

7. 7

   Serve the fish

   Serve the fish over the rice.

8. 8

   Finish with almonds

   Toss the almonds with the remaining coriander and lemon zest, then scatter over the fish.

What is pan-seared cod and rice?

This is a Mexican-inspired combination of gently spiced fish, salsa and rice, rather than a single traditional dish with one fixed recipe. Cantina salsa gives the rice savoury flavour, while peach mango salsa creates a fruity, tangy base for the cod.

The method works by briefly searing the fish before finishing it in the salsa. A lemony almond topping adds a fresh, crunchy contrast to the soft rice and flaky fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 25g protein, 41g carbs, 17g fat.

The rice supplies most of the carbohydrates, while the oil, butter and almonds contribute much of the fat. Cod provides the protein, with additional fat from the cooking ingredients and almonds. Balance the plate with a generous side of non-starchy vegetables or salad.

Why toast the rice first?

Toasting: Stir the rice in the oil and butter for about 2 minutes, until it looks lightly toasted. This step gives the grains a little more flavour before they cook in the water and salsa.

Liquid: Add the hot water and measured salsa, then cover the pan and keep the heat low. The lid helps the rice cook evenly while the liquid is absorbed.

How to handle the cod

Dry surface: Pat the fillets dry before seasoning so they can make contact with the hot pan. Keep the seasoning even across the fish.

Brief sear: The cod needs only 1 minute on each side at this stage. It finishes cooking later in the salsa, so avoid trying to cook it through during the sear.

When is the fish done?

Doneness: After 2–3 minutes simmering uncovered in the salsa, check whether the fish flakes easily. Thicker pieces may need a little longer, so use the texture cue rather than relying only on the clock.

Gentle handling: Nestle the fillets into the sauce and turn them as little as possible. This helps keep the cooked fish in larger, tender pieces.

Balancing the salsa flavours

Peach mango salsa: Its sweetness and fruitiness make a lively sauce for mild cod. Lemon juice adds a sharper note and helps lift the browned bits from the pan.

Cantina salsa: The smaller amount in the rice gives it savoury character without making it the same flavour as the fish sauce. Keep the two salsas separate as the recipe directs.

The almond gremolata

Crunch: Toss the toasted almonds with coriander and lemon zest just before serving, then sprinkle them over the fish. Adding them at the end preserves their texture.

Freshness: The herbs and zest brighten the sweet salsa and buttery rice. Scatter the topping across the portions so each gets some crunch.

What to serve alongside

The rice and cod make a complete centrepiece, with the salsa providing moisture and flavour. For a simple accompaniment, serve a crisp green salad or a side of steamed vegetables.

Serve promptly once the fish is flaky and the rice is tender. Spoon some of the pan salsa over each portion rather than leaving it behind.

Recipe notes & tips

• Use hot water for the rice so the pan returns to a simmer quickly.
• Keep the rice covered on low heat while it cooks, and check it near the end of the stated cooking time.
• Choose cod fillets of similar thickness so they finish cooking at about the same time.
• Use a wooden spoon to loosen the browned bits when adding the lemon juice.
• Add the almond topping just before serving to keep it crunchy.

Variations

• Other white fish: Use another firm white fish in place of cod and check it for flaking as it simmers.
• Coriander swap: Use chopped fresh parsley if you prefer a milder herbal finish.
• Extra citrus: Add a little more lemon zest to the almond topping for a sharper finish.
• Salsa heat: Choose a hotter cantina salsa if you would like the rice to have more spice.
• Rice alternative: Serve the salsa cod over another cooked grain, adjusting its preparation to suit that grain.

Common mistakes to avoid

• Wet fish: Pat the fillets dry first so they sear rather than release excess moisture into the pan.
• High rice heat: Keep the covered pan on low once the liquid is added to help prevent the rice catching.
• Overcooking the sear: Limit the initial sear to 1 minute per side because the fish cooks further in the salsa.
• Crowding the pan: If the fillets do not fit with room around them, sear them in batches.
• Topping too early: Add the almond mixture at the end so it does not lose its crunch.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently until hot throughout, adding a splash of water to the rice if it seems dry; the almond topping is best added fresh.

Frequently asked questions