One-Pan Cod and Green Rice

▢ 1 cup fresh cilantro leaves, and stems

▢ 1 cup baby spinach ▢ 1 jalapeno chile, stemmed, seeded, and chopped

▢ 1 cup water

▢ 1/2 cup mayonnaise ▢ 2 tsp lime juice, plus lime wedges for serving

▢ 2 tsp table salt, divided

▢ 1 tsp chilli powder ▢ 2 tbsp vegetable oil, divided

1. Process cilantro, spinach, jalapeno and water in a blender until smooth, about 2 minutes, scraping down the sides of the blender jar as needed. Transfer 1 tablespoon cilantro mixture to a small bowl and whisk in mayonnaise, lime juice, and

1/8 teaspoon salt; set aside sauce. Reserve remaining cilantro mixture separately.

2. Combine chilli powder and 1 teaspoon salt in a small bowl.

Pat cod dry with paper towels and sprinkle all over with salt mixture. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Place cod in skillet and cook until well browned on the first side, about 2 minutes. Using 2 spatulas, carefully transfer cod to plate, browned side up. Wipe out skillet with paper towels.

3. Heat remaining 1

▢ 4 (6 to 8 oz) skinless cod fillets, 1 to 1 1/2 inches thick

▢ 2 poblano chiles, stemmed, seeded, and chopped

▢ 1 1/2 cups long-grain white rice, rinsed

▢ 2 scallions, white and green parts separated and sliced thin

▢ 2 garlic cloves, minced

▢ 1 1/2 cups chicken broth

tablespoon oil in the now-empty skillet over medium-high heat until shimmering. Add poblanos and

1/8 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in rice, scallion whites, and garlic and cook, stirring often, until edges of rice are translucent, about 2 minutes. Stir in broth, remaining cilantro mixture, and remaining 3/4 teaspoon salt and bring to boil. Cover, reduce heat to medium-low, and simmer for 10 minutes.

4.Carefully place cod browned side up on top of rice mixture. Cover skillet and cook until remaining liquid is absorbed and cod flakes apart when gently prodded with a paring knife and registers 135 degrees, 8 to 10 minutes. Off heat, drizzle cod with sauce and sprinkle with scallion greens. Serve with lime wedges.