Spiced Cod Bowls with Guacamole and Cilantro-Lime Tomato Salad

These vibrant cod bowls are a quick and satisfying dinner, perfect for busy weeknights. The fish is seasoned with a Mexican-inspired spice blend and seared until golden, then served over a warm grain mix with creamy guacamole and a bright tomato salad.

A drizzle of lime crema ties everything together, adding a cool, tangy finish. This dish is packed with protein, fiber and fresh flavors, making it a wholesome meal that comes together in just 15 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Halve the tomatoes lengthwise, then cut crosswise into half-moons. Zest the lime and quarter it. Roughly chop the cilantro.
2. In a small bowl, combine the tomatoes, juice from one lime wedge (two wedges for 4 servings), a pinch of salt, pepper and as much cilantro as you like. Set aside, tossing occasionally, until ready to serve.
3. Pat the cod dry with paper towels and season all over with the fajita spice blend, salt and pepper.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the cod to the pan (skin side down if skin-on) and cook until the skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
5. While the cod cooks, massage the grain blend package to break up the grains. Partially open the package and microwave until warmed through, about 90 seconds. Fluff the grains with a fork and stir in juice from one lime wedge (two wedges for 4 servings), salt and pepper.
6. In a second small bowl, combine the sour cream and as much lime zest as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
7. Divide the cod, tomato salad, grains and guacamole between plates. Drizzle the cod with the lime crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute cod with another firm white fish like haddock or halibut. Adjust cooking time as needed.

How do I reheat leftovers?

Reheat the grains and fish separately in the microwave or a pan. The tomato salad and guacamole are best served fresh.

Is this recipe gluten-free?

The grain blend may contain wheat (bulgur), so check the package. For a gluten-free version, use certified gluten-free grains.