Spiced Cod with Mashed Plantains

Where’s the flavor at? Right here, in this simple but tasty recipe for spiced cod. Seasoned with the fresh flavor of McCormick® herbs and spices like garlic powder, thyme, crushed red pepper and allspice, cod fillets serve up crispy on the outside and tender on the... Where’s the flavor at? Right here, in this simple but tasty recipe for spiced cod. Seasoned with the fresh flavor of McCormick® herbs and spices like garlic powder, thyme, crushed red pepper and allspice, cod fillets serve up crispy on the outside and tender on the inside. Enjoy with mashed plantains and greens to make it a meal. This recipe was created in partnership with the original human beatboxer, Doug E. Fresh. Read More Read Less
15m
PREP TIME
45m
COOK TIME
699
CALORIES
24
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 For the Braised Kale, wash kale thoroughly. Remove and discard stems and center ribs. Coarsely chop and set aside. Heat olive oil in 4-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in garlic powder, red pepper and thyme. Cook 1 minute.
  • 2 Stir in kale, stock and salt. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 to 20 minutes or until kale is tender. Stir in tomatoes.
  • 3 Meanwhile, for the Plantains, place plantains in small saucepan. Add enough water to cover by 1-inch. Stir in 1/2 cup of the coconut milk. Bring to boil on high heat; reduce to medium and simmer until plantains are tender, about 18 to 22 minutes. Drain, reserving 1 cup of the cooking liquid. Return plantains to saucepan.
  • 4 Mash plantains using potato masher or back of a fork. Stir in remaining 2 tablespoons coconut milk, 1 teaspoon of the salt, butter and 3/4 cup of the reserved cooking liquid until smooth. Add additional cooking liquid, as needed, until desired consistency is reached. Cover and keep warm.
  • 5 While Kale and Plantains are simmering, season and prepare the Spiced Cod. Mix garlic powder, thyme, crushed red pepper, allspice, cinnamon and salt in small bowl. Pat fish dry with paper towels. Sprinkle tops of fillets evenly with spice mixture.
  • 6 Heat oil in large nonstick skillet on medium-high heat. Place fish in skillet; cook 2 to 3 minutes per side, or until well-browned and cooked through (fish should flake easily with a fork). Serve cod alongside mashed plantains and kale, topped with pickled red onion and bell pepper. Garnish with cilantro.

    Tips:
    • Try this recipe for Spicy Pickled Red Onions to garnish!
    • Swap in your favorite white fish in place of the cod, or switch up the protein and try with boneless chicken breasts or thighs (about 1 1/2 pounds). Cook chicken 6 to 8 minutes per side on medium heat, until cooked through.

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