Pan-fried Cod with Grilled Pineapple

Cod is a popular fish in many countries with coastlines, and it is often prepared in a variety of ways, including pan-frying. Grilled pineapple is also a common feature in dishes from different cultures, including tropical and Asian cuisines. The combination of savory, flaky cod with the sweet and slightly caramelized flavor of grilled pineapple can create a delicious and well-balanced dish that appeals to a wide range of palates.

Ingredients

For the pan-fried cod

4 cod fillets

Sea salt and pepper to taste

2 tablespoons of olive oil

2 cloves of garlic, minced

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of chili powder

Juice of 1 lime

For the grilled pineapple

1 pineapple, peeled, cored, and cut into rings

Olive oil for brushing

For the pico de gallo

4 ripe tomatoes, chopped

1 small red onion, finely diced

– 1 jalapeño pepper, seeded and finely diced

1/4 cup of fresh cilantro, chopped

Juice of 1 lime

Sea salt to taste

For the basmati rice

1 cup of basmati rice

2 cups of water

Sea salt to taste

1 tablespoon of butter

Instructions

Start by preparing the pico de gallo. In a bowl, combine the chopped tomatoes, diced onion, jalapeño, cilantro, lime juice, and sea salt. Mix well and set aside.

Next, prepare the basmati rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, sea salt, and butter. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork and keep warm.

Preheat a grill or grill pan over medium-high heat. Brush the pineapple rings with olive oil and grill for 2-3 minutes on each side, or until grill marks appear. Remove from the grill and set aside.

Season the cod fillets with sea salt and pepper. In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, chili powder, and lime juice. Brush the cod fillets with the mixture.

Heat a non-stick skillet over medium-high heat. Add the cod fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

To serve, place a portion of basmati rice on each plate. Top with a grilled pineapple ring and a pan-fried cod fillet. Spoon pico de gallo over the cod fillet and serve immediately. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good seafood page.

Pan-fried Cod with Grilled Pineapple