Cornmeal-Crusted Cod with Mexican Rice and Guacamole

Sometimes cooking for one is more challenging than cooking for four. When it’s just me, my typical go-to dinner is pasta tossed with olive oil, garlic, and fresh herbs. That’s it—simple and delicious.

But this time, fish sounded good. Light, tender cod does well with a crispy crust, so I coated it with cornmeal and a few spices for a little southern flair. Mexican-style rice makes a flavorful bed for the fish and it stays loose and light when you cook the rice ahead of time and let it chill before reheating with quickly seared vegetables.

Finally, guacamole. To me, this was the highlight of the dish. And there’s no better guacamole than the simplest—and most authentic. Just four ingredients—avocado, garlic, salt, and fresh lime juice—make this delicious accompaniment the best it can be.

Serves 1 (easily doubled)

Ingredients

For the Cod and Rice

• 2 tbsp cornmeal
• 1/4 tsp garlic powder
• 1/4 tsp chile powder
• 1/4 tsp dried oregano
• sea salt
• freshly ground black pepper
• 1 6-oz skinless cod filet
• 1 egg, whisked
• 2 tbsp olive oil, divided
• 1 scallion, thinly sliced
• 1/2 small jalapeno, finely chopped
• 2 tbsp finely chopped red bell pepper
• 3/4 cup cooked white rice, cold
• 2 tbsp chopped cilantro, for garnish

For the Guacamole

• 1 garlic clove, coarsely chopped
• sea salt
• 1 small, ripe avocado, halved lengthwise, pit removed
• 1 tbsp fresh lime juice

Preparation

For the Cod and Rice

1. Combine the cornmeal, garlic powder, chile powder, and oregano in a sealable plastic bag and season with salt and pepper.
2. Dip the fish in the whisked egg and let the excess drip off. Add the fish to the bag with the cornmeal mixture, seal, and shake well to coat.

Cornmeal and Spice Coated Cod

1. Heat a nonstick skillet over medium heat and add 1 tablespoon of oil. Place the coated fish in the skillet and cook until golden on the bottom, 3-4 minutes. Turn and cook until golden on the other side and just cooked through, about 3 minutes, depending on thickness.

Cod after Turning

Cooked Cod

1. Meanwhile, heat another skillet over medium heat and add the remaining 1 tablespoon of oil. Add the scallion, jalapeno, and bell pepper and season with salt and pepper. Cook, stirring frequently, until the vegetables soften, about 3 minutes.
2. Reduce the heat to low and stir in the cold, cooked rice. Cook gently until hot throughout, 2-3 minutes.

Vegetables Beginning to Cook

Rice Added to Vegetables

To serve, spread the rice mixture on a plate and lay the cod on top. Dollop the fish with guacamole (recipe follows) and garnish with cilantro.

For the Guacamole 

1. Place the garlic and salt in a wide, shallow bowl and mash together with a fork until the garlic becomes a coarse pulp. Scoop the flesh of the avocado into the bowl and add the lime juice. Mash all the ingredients together to a lumpy consistency. (Guacamole should be a bit lumpy, not a creamy puree.)

Mashed Garlic and Salt 

Avocado and Lime Juice Added

Guacamole