Seared White Fish with Green Pico de Gallo

Pico de gallo is usually made with a mix of fresh tomatoes, onions, and chiles. Here, the condiment gets a tangy transformation with tomatillos, scallions, and green apple.
Publish date:
seared white fish with green pico de gallo

Recipe by Alexa Weibel

Start to Finish: 45 minutes

Servings: 4


  • 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