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

Grilled Beef Fajitas with Guacamole and Hot Pico de Gallo

Both Mexico and Texas lay claim to fajitas—a simple dish of tortilla-wrapped grilled or seared meats and vegetables (usually peppers and onions), served with tomato-based salsas and guacamole. While the dish originated in Mexico, the now-commonplace additions of shredded cheese and sour cream give it more Tex-Mex flair. Regardless of who created them, fajitas are simple, flavorful, and easy to make—and served in the pan they’re cooked in.

I like to make fajitas with the freshest and simplest of ingredients, from the pico de gallo to the guacamole to the peppers, onion, and lean meat. I also like a lot of color, so I used green, red, and orange bell peppers in this recipe. Of course, you can make the dish with only one color of pepper—but if the opportunity is there for a variety of hues, take it.

Peppers and Onion

To keep it fresh and simple, the salsa includes a few chopped vegetables, cilantro, and lime juice. That’s it. Same for the guacamole: avocado, garlic, salt, and lime juice. That leaves only the fajita filling: sliced peppers and onions with small pieces of meat. If you prefer not to eat beef, try chicken or turkey instead. Make it vegetarian with the addition of thin slices of crunchy jicama or even fresh corn kernels.

Also check out Turkey Fajitas with Grilled Peppers and Jalapeño-Cheese Sauce.

Pico de Gallo Ingredients

Guacamole Ingredients

Makes 8 fajita wraps

Ingredients

For the Pico de Gallo

• 3-4 plum tomatoes (depending on size), chopped
• 2 small jalapeno chiles, finely chopped
• 1 habanero chile, finely chopped
• 1/4 small red onion, chopped
• 1/4 cup chopped cilantro
• juice of 1 lime
• sea salt

For the Fajitas and Guacamole

• olive oil, for brushing
• 1 lb beef steak (such as New York strip, flank, or rib-eye), cut across the grain into thin, short strips
• sea salt
• freshly ground black pepper
• 1 small onion, cut into thin vertical strips
• 1/2 medium green bell pepper, cut into thin, 1-inch strips
• 1/2 medium red bell pepper, cut into thin, 1-inch strips
• 1/2 medium orange or yellow bell pepper, cut into thin, 1-inch strips
• 2 garlic cloves
• 1 large, ripe avocado
• juice of 1/2 lime
• 8 8-inch, flour tortillas (fajita size), warmed
• shredded Chihuahua or white cheddar cheese (optional)
• sour cream (optional)

Preparation

For the Pico de Gallo

1. Combine the first 6 ingredients (through juice) in a medium bowl and season with salt. Let stand to allow flavors to blend while you prepare the other dishes.

Pico de Gallo

For the Fajitas and Guacamole

1. Heat a grill pan over medium-high heat and brush with oil. Season the beef with salt and pepper and grill, stirring and turning often, until barely cooked through, 6-7 minutes. Remove to a bowl and wipe out any accumulated liquid in the pan.

Beef Ready to Grill

Beef Beginning to Grill

Grilled Beef

1. Brush the pan with more oil and add the onion and all bell peppers. Season with salt and pepper and grill, stirring frequently, until slightly softened and beginning to char, 5-6 minutes.
2. Return the beef to the pan and stir into the vegetables until hot and sizzling, 1-2 minutes.

Peppers and Onion Beginning to Grill

Grilled Peppers and Onions

Beef Returned to the Pan

1. Meanwhile, coarsely chop the garlic cloves and place in a shallow bowl. Season generously with salt, then use a fork to mash the salt and garlic together until a pulp forms.
2. Slice the avocado in half lengthwise and remove the pit. Scoop the flesh into the bowl with the garlic-salt pulp and add the lime juice. Mash the avocado into the mixture until creamy but still slightly stiff.

To serve, stack 2-3 heavy potholders in the middle of the dining table. Set the grill pan on top and place the tortillas, pico de gallo, guacamole, and any other accompaniments around it to let your guests make their own fajitas.