Cod Monterey
One of my favorite places on this spinning rock is Monterey, CA. One of the many reasons why this is true it the FOOD. The seafood created in that bay is just out of this world. That last couple times I have been there, the boyfriend and myself always end up at the Fishwife in Seaside. I really love their take on seafood, as they have dishes inspired from around the globe. My favorite is the Grilled Barramundi Celestun. It is just a fun dish. So this is my interpretation of that dish,Cod Monterey.
Use a food processor to grind up rhw tortilla chips. Here in Texas we have some awesome local torilla chips that are not super salty. Some generic brands (I won’t name names), are super salty and would completely overpower the dish. So it is important not to cheap out on the tortilla chips.
Coat the fish in egg and then chips and pan fry the fish.
Make the beans. Add green chilies and spices.
Mix in the cooked rice to the beans. I had some leftover cilantro lime rice, but you could use plain or brown rice.
Make the cilantro crema. In the food processor, add the avocado, lime, cilantro and pepper.
Laziness Level:
Prep time 15 mins
Cook time 10 mins
Total time 25 mins
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.
Author: Meagan {I Eat Therefore I Cook} Serves: 2
Ingredients
- FOR THE FISH:
- 2 Cod Fillets (6 oz)
- 2 Cups Good Tortilla Chips
- 1 TSP Pepper
- 1 TSP Garlic Powder
- 1 TSP Cumin
- 1 TSP Onion Powder
- 1 TSP Ground Coriander
- 2 eggs, beaten
- 5 TBSP Olive Oil
- FOR THE BEAN MIXTURE:
- 1 Can Black beans (15 oz), rinsed
- 1 Can Green Chiles (4.5 oz)
- 1 TSP Pepper
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- 2 TSP Chili Powder
- ½ Cup Long Grain Rice, Cooked
- 1 Lime, Juiced
- FOR THE GARNISH:
- 2 Tomatoes, Chopped
- ¼ Red Onion, Finely Chopped
- FOR THE CREMA:
- ¾ Cup Cilantro
- ½ Avocado
- 1 Lime, Juiced
- 1 TSP Pepper
Instructions
- Add the chips and spices to the food processor. Grind until tortillas are a fine consisteny. Pour out onto a shallow dish. Pour egg into another shallow dish. Dip fish in egg and then in tortilla chip crust, pressing into sides. Add Olive oil to a large frying pan over medium high heat. Once hot, add fish and cook until golden brown about 3 minutes per side. Flip over and cook for another 3 minutes.
- Meanwhile, add beans, rice, green chiles, spices and lime to a small saucepan. Heat over medium heat until warmed through, about 10 minutes.
- Make the crema. Add avocado, lime, cilantro and pepper to a food processor. Puree until creamy.
- Plate dish. Place ½ of rice and bean mixture on the bottom. Place fish on top. Sprinkle tomato and red onion on top of fish. Dollop crema on top of fish. ENJOY!
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