The Pioneer Woman Tasty Kitchen
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Cod Monterey

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Level: Easy

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Description

Crispy pan-fried cod on top of green chile black beans and rice. Top that cod with chopped tomatoes, red onion and a cilantro crema, and you have a beautiful, outstanding dish.

Ingredients

  • FOR THE FISH:
  • 2 cups Tortilla Chips
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Coriander
  • 2 whole Eggs, Beaten
  • 2 whole (6 Oz. Size) Fresh Cod Fillets
  • 5 Tablespoons Olive Oil
  • FOR THE BEAN MIXTURE:
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • ½ cups Long Grain Rice, Cooked According To Package Instructions
  • 1 can (4.5 Oz Size) Diced Green Chiles
  • 1 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Chili Powder
  • 1 whole Lime, Juiced
  • FOR THE CREMA:
  • ½ cups Diced Avocado
  • 1 whole Lime, Juiced
  • ¾ cups Chopped Cilantro
  • 1 teaspoon Pepper
  • FOR THE GARNISH:
  • 2 whole Tomatoes, Chopped
  • ¼ whole Red Onion, Finely Chopped

Preparation

1. Add the chips and spices into the food processor. Grind until tortillas are a fine consistency. Pour the mixture onto a shallow dish. Pour egg into another shallow dish. Dip fish in egg and then in tortilla chip crust, pressing the chips into the sides. Add the olive oil to a large frying pan over medium high heat. Once hot, add fish and cook until golden brown then flip and cook the other. This will take about 3 minutes per side.
2. Meanwhile, add beans, rice, green chilies, spices and lime juice into a small saucepan. Heat over medium heat until warmed through, about 10 minutes.
3. Make the crema. Add avocado, lime juice, cilantro and pepper to a food processor. Puree until creamy.
4. Plate dish. Place ½ of rice and bean mixture on the bottom of 2 plates. Place a fish fillet on top. Sprinkle tomato and red onion on top of fish. Dollop crema on top of fish. Enjoy!

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