ONE-PAN COD AND GREEN RICE

Makes: 4 servings

1 cup fresh cilantro leaves and stems

1 cup (1 ounce) baby spinach

1 jalapeno chile, stemmed, seeded and chopped

1 cup water

cup mayonnaise

2 teaspoons lime juice, plus lime wedges for serving

2 teaspoons table salt, divided

1 teaspoon chili powder

2 tablespoons vegetable oil, divided

4 (6- to 8-ounce) skinless cod fillets, 1 to 1 inches thick

2 poblano chiles, stemmed, seeded and chopped

1 cups long-grain white rice, rinsed 2 scallions, white and green parts separated and sliced thin

2 garlic cloves, minced

1 cups chicken broth

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 teaspoon salt; set aside sauce. Reserve remaining cilantro

mixture separately.

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