Mojo Cod with Rice Pilaf

Mojo Cod with Rice Pilaf

Fresh cod, tomatoes, Kalamata olives and wild rice: go back to basics and enjoy the simple ingredients and full-bodied flavors of this light dish. Great for a healthful family dinner and elegant enough for an impressive dinner party.

Mojo Cod with Rice Pilaf

Yield: 4

Serving Size: 1 filet, 1 cup rice

Mojo Cod with Rice Pilaf

Ingredients

  • 1 medium onion, quartered
  • 1 garlic clove, peeled
  • 2 cups chicken stock
  • 1 cup wild rice blend
  • 1 cup grape tomatoes
  • 1 tbsp. plus 1 tsp. extra virgin olive oil, divided
  • 1½ tsp. coarse kosher salt, divided
  • ½ tsp. black pepper, divided
  • 4 4-oz./120 g cod filets
  • 2 tsp. Cilantro Mojo Seasoning Blend
  • 1 cup frozen petite peas
  • 1 tbsp. Italian flat-leaf parsley, chopped using Chop ’N Prep Chef
    Kalamata Tapenade
  • 1/3 cup sliced Kalamata olives
  • 1 tbsp. capers
  • 2 sprigs Italian flat-leaf parsley, leaves only
  • 1 tsp. sherry vinegar or red wine vinegar

Instructions

    Pilaf
  1. Preheat oven to 350° F/ 175° C.
  2. Place onion and garlic in base of Chop ’N Prep Chef, cover and pull cord 4–5 times to finely chop.
  3. Combine chopped onion and garlic as well as chicken stock in UltraPro 3.7-Qt./3.5 L Casserole Pan. Cover and microwave on high power 6 minutes.
  4. In small bowl, combine tomatoes with 1 tsp. olive oil, ½ tsp. salt and ¼ tsp. pepper, tossing to combine.
  5. Remove casserole pan from microwave and stir in rice.
  6. Invert casserole pan cover and place tomatoes in cover.
  7. Place inverted cover on casserole pan, transfer stacked pieces to oven and bake 20 minutes with no additional cover over tomatoes.
    Cod
  1. Brush fish with olive oil and season with Cilantro Mojo Seasoning Blend.
  2. Remove casserole pan from oven, remove cover containing tomatoes and stir peas, remaining salt and pepper, and parsley into rice.
  3. Add fish to inverted cover, moving tomatoes aside.
  4. Restack and bake an additional 12–14 minutes.
    Tapenade
  1. Place olives, capers, parsley and vinegar in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times until all ingredients are finely chopped.
  2. Serve filets garnished with kalamata tapenade.
1 medium onion, quartered
1 garlic clove, peeled
2 cups chicken stock
1 cup wild rice blend
1 cup grape tomatoes
1 tbsp. plus 1 tsp. extra virgin olive oil,
divided
1½ tsp. coarse kosher salt, divided
½ tsp. black pepper, divided
4 4-oz./120 g cod filets
2 tsp. Simple Indulgence Cilantro Mojo
Seasoning Blend
1 cup frozen petite peas
1 tbsp. Italian flat-leaf parsley, chopped
using Chop ’N Prep Chef
KALAMATA TAPENADE
1/3 cup sliced Kalamata olives
1 tbsp. capers
2 sprigs Italian flat-leaf parsley, leaves only
1 tsp. sherry vinegar or red wine vinegar
To prepare pilaf, preheat oven to 350° F/ 175° C. Place onion and garlic in base of Chop ’N Prep Chef, cover and pull cord 4–5 times to finely chop. Combine chopped onion and garlic as well as chicken stock in UltraPro 3.7-Qt./3.5 L Casserole Pan. Cover and microwave on high power 6 minutes. In small bowl, combine tomatoes with 1 tsp. olive oil, ½ tsp. salt and ¼ tsp. pepper, tossing to combine. Remove casserole pan from microwave and stir in rice. Invert casserole pan cover and place tomatoes in cover. Place inverted cover on casserole pan, transfer stacked pieces to oven and bake 20 minutes with no additional cover over tomatoes.
To prepare cod, brush fish with olive oil and season with Cilantro Mojo Seasoning Blend. Remove casserole pan from oven, remove cover containing tomatoes and stir peas, remaining salt and pepper, and parsley into rice. Add fish to inverted cover, moving tomatoes aside. Restack and bake an additional 12–14 minutes.
To prepare tapenade, place olives, capers, parsley and vinegar in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times until all ingredients are finely chopped. Serve filets garnished with kalamata tapenade.