Almond-Crusted Cod with Coconut Rice and Ginger Spinach
1 1/2cupslong grain white rice
1 13.50ouncecan light coconut milk
1large bunch of cilantro
1 2-inchpiece ginger
Kosher salt and freshly ground black pepper
Bring the cod to room temperature. Peel and mince the ginger and pick the cilantro leaves off of the stems. Discard stems. Quarter the lime.
To Prepare the Coconut Rice
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add half of the ginger and cook for 1-2 minutes, stirring occasionally. Add the rice, 1 cup water, a big pinch of kosher salt and the coconut milk (shaking the can before opening.) Heat to boiling, then reduce to low and cover. Simmer for about 25 minutes or until the liquid has been absorbed. Fluff the finished rice with a fork.
To Prepare the Spinach
While the rice cooks, heat 1 tablespoons of olive oil in a large, non-stick pan over medium heat. Add the spinach and cook until wilted, about 1-2 minutes, stirring occasionally. Work in batches if necessary. Transfer the cooked spinach to a strainer. Hold the strainer over a bowl and using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid. Set the drained spinach aside and wipe out the pan.
Using the same pan, heat 1 tablespoon of olive oil on medium-high heat and add the remaining ginger. Cook for 1-2 minutes or until fragrant, stirring occasionally. Stir in the drained spinach and cook for about 1 minute or until combined. Add the butter and cook until melted. Season with kosher salt and pepper to taste and transfer to a serving dish and set aside in a warm place. Wipe out the pan.
To Prepare the Almond-Crusted Cod
While the rice finishes cooking, pat the cod fillets dry with paper towels and season with salt and pepper on both sides. Place the almond flour on a plate. Coat 1 side of each seasoned fillet in a the almond flour. In the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high heat until hot.Add the fillets, coated sides down first, and cook 3 to 4 minutes per side or until golden brown and cooked through. Transfer to a serving dish and garnish with fresh cilantro leaves and lime wedges. Serve with the coconut rice and ginger spinach.
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