Recipe by Alexa Weibel
Start to Finish: 45 minutes
1 package (8 oz.) yellow rice (such as Goya)
4 scallions, thinly sliced
3 oz. tomatillos, finely chopped (about 3/4 cup)
1/2 green apple, finely chopped
4 radishes, finely chopped
2 tbsp. olive oil
1 tsp. lime zest plus 1 tbsp. juice (from about 1 lime)
2 tbsp. finely chopped fresh cilantro
1 tbsp. ground coriander
4 cod fillets (6 oz. each)
1. In a medium saucepan, cook the rice according to the package directions. Stir in half the scallions.
2. Meanwhile, in a medium bowl, toss the remaining scallions with the tomatillos, apple, radishes, 1 tbsp. oil, the lime zest and juice, and cilantro. Season the green pico de gallo with salt and pepper. Let marinate, tossing occasionally, while you cook the fish.
3. In a small bowl, mix the coriander and 1 tsp. salt; rub the seasoning all over the fish. In a nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Add the fish. Cook until it flakes easily with a fork, 2 to 3 minutes per side.
4. Divide the rice among plates. Top with the fish and the green pico de gallo.
Price per serving: $4.88