Samsung Food
Log in
Use App
Log in
Nicholus curell
By Nicholus curell

SALT & PEPPER COD WITH CILANTRO VINAIGRETTE

Updated at: Thu, 18 Jul 2024 00:59:50 GMT

Nutrition balance score

Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
37
High

Nutrition per serving

Calories1451.1 kcal (73%)
Total Fat116.2 g (166%)
Carbs58.3 g (22%)
Sugars20.8 g (23%)
Protein48.9 g (98%)
Sodium2045 mg (102%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare vinaigrette by combining lemon juice, honey, and a pinch of salt and pepper in a deli container. Using an immersion blender on high speed, blend ingredients, then slowly drizzle in half of the olive oil to make an emulsified vinaigrette. Taste and adjust flavors, then stir in half the cilantro. Set aside.
Step 2
Prepare cod by seasoning generously with salt and pepper. Heat a medium sauté pan over medium high heat and add remaining oil. When oil is shimmering, carefully lay in fish and sauté until starting to turn golden brown. Turn fish pieces over and finish cooking in a preheated 400°F oven for 3-5 minutes or until fish is cooked through. Remove from pan and keep warm.
Step 3
Stir remaining cilantro and a squeeze of lime juice into hot rice.
Step 4
Gently coat tomatoes on the vine with olive oil, and roast in preheated 400°F oven for 10 minutes, or until they burst.
Step 5
To serve, place about 4 oz. of cilantro lime rice on plate, top with 3 pieces of seared cod, drizzle with cilantro vinaigrette, and garnish with roasted tomatoes on the vine and a wedge of lime.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!