Chili-Lime Cod with Coconut Rice and Charred Corn

A vibrant 35-minute meal featuring tender chili-lime spiced cod, fluffy coconut-infused jasmine rice, and smoky charred corn. This balanced dish pairs the brightness of lime and chili with creamy coconut richness.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb cod fillets
• 1.5 cups jasmine rice
• 13.5 oz coconut milk
• 2 cups corn kernels
• 2 pieces lime
• 1 tbsp chili powder
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1 cup of water, the coconut milk, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork. (about 23 min) — low
2. While the rice simmers, pat the cod fillets dry with paper towels. Season both sides with the chili powder, remaining salt, and black pepper. Squeeze the juice of one lime over the fish.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the corn kernels and sauté for 5 minutes, stirring occasionally, until charred and golden. Remove the corn from the pan and set aside. (about 5 min) — medium-high
4. Add the remaining tablespoon of oil to the same skillet. Place the cod fillets in the pan and sear for 4 to 5 minutes per side, until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F. (about 10 min) — medium-high
5. Serve the cod over the coconut rice with the charred corn on the side, finishing with fresh lime wedges from the second lime.