Indian-Asian Seared Cod with Cilantro-Mint Chutney and Sweet Pea and Coconut Jasmine Rice

Name: Indian-Asian Seared Cod with Cilantro-Mint Chutney and Sweet Pea and Coconut Jasmine Rice
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 small yellow onion, chopped; 2 large garlic cloves, crushed; Salt and freshly ground black pepper; 1 cup jasmine rice; 1 cup sweetened shredded coconut; 1 1/2 cups chicken stock or broth; 1 cup frozen peas; 4 8-ounce portions cod fillet; 1/2 tablespoon ground coriander (half a palmful); 1 cup fresh cilantro, stems and leaves; 1/2 cup fresh mint leaves; 5 scallions, trimmed of roots, coarsely chopped; 2-inch piece of fresh ginger, peeled and cut into large chunks; 1 jalapeño, halved and seeds removed from one half; 1/2 tablespoon ground cumin (half a palmful); 2 tablespoons sugar; Zest and juice of 1 lemon

December 9, 2011

Remove the seeds from only half the jalapeño pepper. The heat lives in the seeds and this dish is a balance of heat with sweet.

Recipe notes