Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
43
High
Nutrition per serving
Calories660.3 kcal (33%)
Total Fat29.8 g (43%)
Carbs59.3 g (23%)
Sugars1.6 g (2%)
Protein35.2 g (70%)
Sodium1753.8 mg (88%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupfresh cilantro
leaves and stems
1 ozbaby spinach
1jalapeño
stemmed, seeded, and chopped
1 cupwater
½ cupmayonnaise
2 tsplime juice
2 tsptable salt
divided
1 tspchili powder
2 Tbspvegetable oil
divided
4 x 6 ozskinless cod fillets
2poblano chiles
stemmed, seeded, and chopped
1 ½ cupslong-grain white rice
rinsed
2scallions
white and green parts separated, sliced thin
2cloves garlic
minced
1 ½ cupschicken broth
Instructions
Step 1
In blender, processs cilantro, spinach, jalapeño, and water until smooth, about 2 min. Transfer 1 Tbsp to sm bowl and whisk in mayo, lime juice, and ⅛ tsp salt.
Step 2
In sm bowl, combine chili powder and 1 tsp salt. Pat cod fillets dry and season with salt mixture. Heat 1 Tbsp oil in 12-inch nonstick skillet over med-high heat until just smoking. Place cod in skillet and cook until well browned on 1 side. Carefully transfer cod to a plate, browned side up. Wipe out skillet with paper towels.
Step 3
Heat remaining 1 Tbsp oil in pan over med-high until shimmering. Add poblanos and ⅛ tsp salt and cook, stirring occasionally, until lightly browned, about 2 min. Stir in rice, scallion whites, and garlic and cook, stirring often, until edges of rice are translucent, about 2 min. Stir in broth, remaining cilantro mixture, and remaining salt and bring to boil. Cover and reduce heat to med-low and simmer 10 min.
Step 4
Carefully place cod browned side up on top of rice mixture. Cover skillet and cook until remaining liquid is absorbed and cod registers 135, 8-10 min. Off heat, sprinkle cod with sauce and scallion greens.
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