Chili Lime Cod Food

CHILI, LIME & CUMIN COD

Steps:

• Heat oven to 450°F.
• Coat oven safe pan with oil or cooking spray.
• Place cod in pan.
• Sprinkle chili powder, herb and salt.
• Roast 5-7 minutes until opaque.
• Melt butter in small saucepan.
• Add cumin and lime juice and cook for 1 more minute.
• Before serving drizzle butter mixture over cod.

CHILI-ROASTED COD

Steps:

• Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.
• Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
• Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
• Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
• Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt.
• Beat with an electric mixer until the potatoes are light and fluffy.
• Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

CHILI LIME COD

Steps:

• In a small bowl, combine vegetable oil, chili powder, garlic powder and salt. Sprinkle over fillets and rub evenly over all sides. Tuck any thin part of the fillets under for even cooking. Put prepared fillets in a medium or large ZIPLOC Brand Zip 'n Steam Bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave., Cook on high for 3-1/2 minutes for 1/2-in. thick fillets. If needed, continue microwaving at 30-second intervals until fillets flake easily with a fork. Let stand 1 minute before handling. Carefully open bag. Use spatula to remove fillets from bag., Spoon lime juice and butter over fillets. Garnish the fillets with parsley.

WHOLE30® CHILE-LIME COD FILLETS

Steps:

• Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
• Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
• Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with the lime butter.

CHILI-SPICED COD WITH ROASTED CABBAGE SLAW

Steps:

• Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
• Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
• Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
• Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.

CHILI LIME BUTTER

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

CILANTRO LIME COD

Steps:

• Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.