Tamarind-Glazed Cod with Lime Rice & Cucumber Relish

Tamarind-Glazed Cod

with Lime Rice & Cucumber Relish

20 MIN
2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Mild, delicate cod is one of our favorite fish to cook up with a truly special sauce. In this dish, we’re coating our cod with a complex tart-and-sweet glaze flavored with tangy tamarind concentrate—made from the fruit of the tamarind tree, cultivated in India. Served over a bed of jasmine lime rice and topped with a crunchy relish of cucumber and jicama (a Mexican tuber that’s deliciously juicy when eaten raw), this dish is a celebration of vibrant, dynamic flavors and textures.

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  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Tamarind-Glazed Cod with Lime Rice & Cucumber Relish
Title
time-saving
tips & techniques
Cilantro
Honey
Rice Vinegar
Ginger
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Peel and small dice the jicama. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds, then small dice the cucumber. Pick the cilantro leaves off the stems; discard the stems and finely chop the leaves.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; season with salt and pepper to taste. Set aside in a warm place.

Make the glaze:
3 Make the glaze:

While the rice cooks, in a small pot, combine the ginger, Golden Mountain sauce, honey, vinegar and tamarind concentrate; season with salt and pepper. Bring to a simmer. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and slightly reduced in volume. Remove from heat.

Glaze & roast the cod:
4 Glaze & roast the cod:

While the rice continues to cook, line a sheet pan with aluminum foil and drizzle with oil. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the prepared sheet pan and evenly spoon the glaze over the top (you may have extra glaze). Roast 8 to 10 minutes, or until the cod is cooked through. Remove from the oven.

Make the relish:
5 Make the relish:

While the cod roasts, in a medium bowl, combine the jicama, cucumber, cilantro and the juice of all 4 lime wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 5 minutes.

Plate your dish:
6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the roasted cod fillets and relish. Enjoy!

Tips from Home Chefs

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Tamarind-Glazed Cod

Prepare the ingredients:
Handcrafted Japanese Chef's Knife
How To: Get Perfect Citrus Zest
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the ginger. Peel and small dice the jicama. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds, then small dice the cucumber. Pick the cilantro leaves off the stems; discard the stems and finely chop the leaves.

2 Cook the rice:

In a medium pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; season with salt and pepper to taste. Set aside in a warm place.

Cook the rice:
Make the glaze:
3 Make the glaze:

While the rice cooks, in a small pot, combine the ginger, Golden Mountain sauce, honey, vinegar and tamarind concentrate; season with salt and pepper. Bring to a simmer. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and slightly reduced in volume. Remove from heat.

4 Glaze & roast the cod:

While the rice continues to cook, line a sheet pan with aluminum foil and drizzle with oil. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the prepared sheet pan and evenly spoon the glaze over the top (you may have extra glaze). Roast 8 to 10 minutes, or until the cod is cooked through. Remove from the oven.

Glaze & roast the cod:
Make the relish:
5 Make the relish:

While the cod roasts, in a medium bowl, combine the jicama, cucumber, cilantro and the juice of all 4 lime wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 5 minutes.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the roasted cod fillets and relish. Enjoy!

Plate your dish:
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