Coconut Lime Fish with Rice

• 180 g raw cod fillet, patted dry — Raw Pacific cod fillet
• 170 g cooked brown rice — Cooked long-grain brown rice
• 120 g canned light coconut milk — Canned light coconut milk
• 70 g fresh pineapple, diced — Fresh pineapple
• 80 g red bell pepper, sliced — Raw red bell pepper
• 50 g baby spinach — Raw baby spinach
• 20 g fresh lime juice — Fresh lime juice
• 8 g cilantro, chopped — Fresh cilantro
• 4 g garlic, grated — Raw garlic
• 4 g cayenne hot sauce — Cayenne pepper hot sauce
• 6 g avocado oil — Avocado oil
• 0.7 g fine salt — Fine salt

Method

1. 1Sear the codSeason cod with salt. Heat oil in a skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-fish cross-contamination and turn with a fish spatula.
2. 2Sear cod 4 minutes on the first sideSear cod 4 minutes on the first side and 2 minutes after turning.6 minLook for: The first face is golden and the center remains slightly translucent.
3. 3Build the coconut sauceMove cod to a plate. Add coconut milk, pineapple, pepper, garlic, and hot sauce.Look for: Everything is evenly positioned and ready for the next action.
4. 4Simmer 4 minutesSimmer 4 minutes until pepper begins to soften.4 minLook for: Sauce is gently bubbling and pineapple edges look glossy.Safety: Keep the cooked-side cod on a clean plate, not its raw tray.
5. 5Finish fish and spinachReturn cod to sauce, distributing the food evenly across the pan or dish.Look for: The finish fish and spinach stage is complete and ready for the next action.
6. 6Add spinachAdd spinach, cover, and simmer 2 to 3 minutes until cod reaches 145°F and spinach wilts.3 min · 145°FLook for: Cod flakes at the edge and reads 145°F.Safety: Verify cod reaches 145°F.
7. 7Rest and serveRest off heat 5 minutes. Let the cooking surface reach the stated heat before adding the ingredients.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Stir limeStir lime and cilantro into sauce around the cod, and serve over rice reheated to 165°F.165°FLook for: Sauce is bright and cod remains in one intact fillet.Safety: Reheat rice to 165°F.