Cod Monterey

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

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.

Meanwhile, add beans, rice, green chiles, spices and lime to a small saucepan. Heat over medium heat until warmed through, about 10 minutes.

Make the crema. Add avocado, lime, cilantro and pepper to a food processor. Puree until creamy.

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!

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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.