Cod Monterey
By: Meagan Meyer
Published: Tuesday, July 29, 2014 - 10:43am

Ingredients




FOR THE FISH:
2 Cod Fillets (6 oz)
2 Cups Good Tortilla Chips
1 TSP Pepper
1 TSP Garlic Powder
1 TSP Cumin
1 TSP Onion Powder
1 TSP Ground Coriander
2 eggs, beaten
5 TBSP Olive Oil
FOR THE BEAN MIXTURE:
1 Can Black beans (15 oz), rinsed
1 Can Green Chiles (4.5 oz)
1 TSP Pepper
1 TSP Onion Powder
1 TSP Garlic Powder
2 TSP Chili Powder
½ Cup Long Grain Rice, Cooked
1 Lime, Juiced
FOR THE GARNISH:
2 Tomatoes, Chopped
¼ Red Onion, Finely Chopped
FOR THE CREMA:
¾ Cup Cilantro
½ Avocado
1 Lime, Juiced
1 TSP Pepper

Preparation

1 Add the chips and spices to the food processor. Grind until tortillas are a fine consisteny. Pour out onto a shallow dish. Pour egg into another shallow dish. Dip fish in egg and then in tortilla chip crust, pressing into sides. Add Olive oil to a large frying pan over medium high heat. Once hot, add fish and cook until golden brown about 3 minutes per side. Flip over and cook for another 3 minutes. 2 Meanwhile, add beans, rice, green chiles, spices and lime to a small saucepan. Heat over medium heat until warmed through, about 10 minutes. 3 Make the crema. Add avocado, lime, cilantro and pepper to a food processor. Puree until creamy. 4 Plate dish. Place ½ of rice and bean mixture on the bottom. Place fish on top. Sprinkle tomato and red onion on top of fish. Dollop crema on top of fish. ENJOY!

About

Crispy Pan Fried Cod on top of green chile black beans and rice. Top that cod with chopped tomatoes, red onion and a cilantro crema, and you have a beautiful, outstanding dish.