Chile-Blackened Cod with Epazote, Avocado & Red Rice Salad

Chile-Blackened Cod

with Epazote, Avocado & Red Rice Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 555 Cals/serving

Chefs, we’re enjoying chocolate in a whole new way. While we’re used to it in candy bars or in other desserts, cocoa powder has incredible savory applications, too! When charred (or “blackened,” like in this recipe), cocoa powder transforms. Its lightly bittersweet flavors become robust and rich as they toast. Along with cumin and two kinds of ground chile in the spice blend, cocoa powder helps make this crust for flaky cod unforgettable.

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Chile-Blackened Cod with Epazote, Avocado & Red Rice Salad
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Cook the red rice:
1 Cook the red rice:

Heat a small pot of salted water to boiling on high. Once boiling, add the rice. Cook 24 to 26 minutes, or until the rice is tender. Drain thoroughly and transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Cut off and discard the rind and white pith of the grapefruit; medium dice the grapefruit. Peel and thinly slice the onion. Pick the epazote leaves off the stems; discard the stems. Pit, peel and medium dice the avocado; toss with a splash of the vinegar to prevent browning.

Pickle the onion:
3 Pickle the onion:

While the rice continues to cook, heat a medium pan (nonstick, if you have one) on medium until hot. Add the onion, sugar, remaining vinegar, a big pinch of salt and ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has slightly reduced in volume. Transfer to a heatproof bowl and set aside. Rinse and wipe out the pan.

Cook the cod:
4 Cook the cod:

Once the rice has cooked for about 15 minutes, pat the cod fillets dry with paper towels; season on both sides with salt, pepper and the spice blend. In the same pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod fillets and cook 3 to 4 minutes per side, or until browned and cooked through. Remove from heat and set aside in a warm place.

Make the red rice salad:
5 Make the red rice salad:

To the bowl of cooked rice, add the avocado, grapefruit, pickled onion (draining before adding) and half the epazote (tearing or roughly chopping the leaves just before adding). Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the red rice salad and cooked cod between 2 dishes. Garnish with the remaining epazote. Enjoy!

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Cook the red rice:
1 Cook the red rice:

Heat a small pot of salted water to boiling on high. Once boiling, add the rice. Cook 24 to 26 minutes, or until the rice is tender. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Cut off and discard the rind and white pith of the grapefruit; medium dice the grapefruit. Peel and thinly slice the onion. Pick the epazote leaves off the stems; discard the stems. Pit, peel and medium dice the avocado; toss with a splash of the vinegar to prevent browning.

3 Pickle the onion:

While the rice continues to cook, heat a medium pan (nonstick, if you have one) on medium until hot. Add the onion, sugar, remaining vinegar, a big pinch of salt and ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has slightly reduced in volume. Transfer to a heatproof bowl and set aside. Rinse and wipe out the pan.

4 Cook the cod:

Once the rice has cooked for about 15 minutes, pat the cod fillets dry with paper towels; season on both sides with salt, pepper and the spice blend. In the same pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod fillets and cook 3 to 4 minutes per side, or until browned and cooked through. Remove from heat and set aside in a warm place.

Cook the cod:
Make the red rice salad:
5 Make the red rice salad:

To the bowl of cooked rice, add the avocado, grapefruit, pickled onion (draining before adding) and half the epazote (tearing or roughly chopping the leaves just before adding). Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste.

6 Plate your dish:

Divide the red rice salad and cooked cod between 2 dishes. Garnish with the remaining epazote. Enjoy!

Plate your dish: