Pan-Seared Cod with Curried Basmati Rice, Snow Peas & Mint

Thanks to my lovely friend Laetitia at French Twist D.C., I recently got a free Blue Apron meal box delivered. It was a welcome treat after returning from a week long family vacation that left me exhausted and not wanting to go anywhere near a grocery store.

This took all the work out and left me with a pre-measured meal for two that was pretty easy to whip together, healthy, and tasted good to boot.

One of my favorite things about this service is the fact that everything is in one place on the large, glossy recipe card. You can get the printable recipe for this cod at Blue Apron, or look below.

I usually don’t like snow peas because they are stringy and tough, but these were snappy and fresh tasting. I had never thought of using lime zest in this way before and was glad I did. I do think it’s a bit wasteful with a lot of extra (mostly recyclable) packaging, including the ice packs, but it is a nice occasional treat to come home and have the grocery shopping and meal planning already done!

I can’t wait to try my other two meals this week: Turkey Steam Buns with Quick Cucumber-Radish Kimchi and Seared Pork with Sautéed Spinach & Smashed Potatoes.

Pan-Seared Cod with Curried Basmati Rice, Snow Peas & Mint Recipe

By nicole Published: June 2, 2015

Yield: 2 servings, 650 calories each (2 Servings)
Prep: 10 mins
Cook: 25 mins
Ready In: 35 mins

Recipe and photos from Blue Apron

Ingredients

2 fillets cod
¾ cup basmati rice
6 ounces snow peas
1 lime zest and juice separately
1 red onion
1 bunch mint
1 bunch cilantro
2 tablespoons ghee divided
1 inch ginger peeled, diced
2 teaspoons curry blend (madras curry powder, cumin seeds, brown mustard seeds, fennel seeds, nigella seeds & fenugreek seeds)

Instructions

Wash and dry the fresh produce. Snap off the stem of each snow pea and pull off the tough string that runs the length of the pod. Halve each pod on an angle.
Zest the lime, avoiding the white pith. Quarter the lime. Peel and small dice the onion. Pick the cilantro and mint leaves off the stems; discard the stems. Peel and mince the ginger.
In a medium pot, heat half the ghee on medium-high until hot. Add half the onion, half the ginger and the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
Add the rice and 1½ cups of water to the pot of aromatics; heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 14 to 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.
While the rice cooks, in a medium pan, heat the remaining ghee on medium-high until hot. Add the remaining onion and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
Add the snow peas and half the lime zest. Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
Pat the cod fillets dry with paper towels; season with salt, pepper and the remaining lime zest on both sides.
In the pan used to cook the peas, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 4 minutes per side, or until cooked through. Remove from heat.
Add the mint (roughly chopping just before adding) and the juice of 2 lime wedges to the bowl of cooked snow peas; toss to thoroughly combine. Divide the cooked rice and finished snow peas between 2 dishes. Top with the cod fillets and the juice of the remaining lime wedges. Garnish with the cilantro. Enjoy!