Spicy Salsa Fish with Cilantro Lime Rice

Why do we love Spicy Salsa Fish?  Let us count!

1) Quick – Under 30 minutes

2) Easy –Not too many ingredients

3) Delicious  with or without Cilantro Lime Rice

Spicy Salsa Fish

1 teaspoon cumin

½ teaspoon cayenne pepper

½ teaspoon salt

½ tablespoon oil

1 8-ounce cod filet

½ cup hot salsa

2 tablespoons chopped cilantro

1 spring onion chopped.

Preheat oven to 350 degrees.

In a small bowl, mix the cumin, cayenne pepper, and salt.  Pat the fish fillet dry using paper towel.  Squeeze lime juice on the fish  and then coat it with the cumin-cayenne pepper mixture.

In an oven proof pan, heat the oil over high heat.  Add the fish and sear it for about 2 minutes.  Turn the fish and cook for 1 minute.  Turn off the heat and pour the salsa on top of the fish.  Transfer the pan to the oven and bake, uncovered, for about 15 minutes, or until fish is opaque and flakes easily.

Garnish with the cilantro and chopped spring onions. Serve with cilantro-lime rice.

Cilantro Lime Rice

¼ cup long grain rice

1 teaspoon butter

½ cup water

½ teaspoon salt

1 tablespoon lime juice

2 tablespoons fresh cilantro leaves finely cut

Rinse the rice in water until the water is clear and not cloudy.  Soak the rice in water for about 10 minutes.  Heat a pot over medium heat; add the butter and rice, stirring for about 2 minutes.  Add water and salt and increase the heat to high.   Bring the rice and water to boil.  Reduce heat to low, cover and simmer until rice is tender, about 20 -25 minutes.  Add lime juice and cilantro.  Fluff with fork and serve.