Mojo Fish with Black Beans

• 180 g cod fillet, patted dry — Raw Pacific cod fillet
• 160 g cooked brown rice — Cooked long-grain brown rice
• 100 g black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 60 g fresh orange, juiced — Fresh orange
• 15 g lime juice — Fresh lime juice
• 5 g garlic, grated — Raw garlic
• 8 g cilantro, chopped — Fresh cilantro
• 1 g cumin — Ground cumin
• 8 g olive oil, divided — Extra-virgin olive oil
• 0.7 g salt, divided — Fine salt

Method

1. 1Mix the mojoWhisk all 60 g orange juice, 15 g lime, garlic, cilantro, cumin, 3 g oil, and half the salt for 45 seconds.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve in a clean cup in a clean containerReserve in a clean cup in a clean container so it stays separate for the later step.Look for: The mojo is bright, speckled green, and evenly emulsified.Safety: Keep the clean sauce away from raw fish utensils.
3. 3Sear the codHeat the remaining 5 g oil over medium-high. Season cod with remaining salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-fish cross-contamination and verify 145°F.
4. 4Sear 4 minutes on the first sideSear 4 minutes on the first side and 3 minutes after turning, until 145°F.7 min · 145°FLook for: Cod is golden, opaque, and flakes at the edge while remaining moist.
5. 5Warm beans and riceTransfer cod to a clean plate, using a clean plate or bowl for cooked food.Look for: The warm beans and rice stage is complete and ready for the next action.
6. 6Add riceAdd rice, black beans, and 25 g water to the skillet; cover 3 minutes until the center reaches 165°F.3 min · 165°FLook for: Rice and beans are steaming with no cold pockets.Safety: Reheat cooked rice and beans to 165°F.
7. 7Finish the bowlRest cod 5 minutes, place it over the rice and beans.5 minLook for: The full resting or chilling time is complete.
8. 8Spoon every drop of mojo over the fish immediatelySpoon every drop of mojo over the fish immediately before serving.Look for: Cod remains in one flaky fillet and the citrus sauce stays glossy.Safety: Serve promptly or refrigerate within 2 hours.