Spiced Cod with Mashed Plantains

Name: Spiced Cod with Mashed Plantains
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Caribbean,
Ingredients: 2 pounds fresh kale; 2 tbsps olive oil; 1 medium yellow onion chopped; 1 1/2 tsps garlic powder; 1/2 tsp red pepper crushed; 1/4 tsp thyme leaves; 2 cups vegetable stock; 1 tsp salt; 2 medium plum tomatoes seeded and chopped; 3 medium ripe plantains peeled and chopped; 1/2 cup plus 2 tablespoons coconut milk divided; 1 tsp salt; 1 tbsp butter (optional); 2 tsps garlic powder; 1 tsp thyme leaves; 1/2 tsp red pepper crushed; 1/4 tsp allspice ground; 1/4 tsp cinnamon ground; 1/2 tsp salt; 2 tbsps oil; 4 (6 ounces each) skinless cod fillets (about 1 inch thick); Fresh cilantro leaves; Pickled red onion (see tip below); Thinly sliced red bell pepper

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... Read More Read Less

15m

PREP TIME

45m

COOK TIME

699

CALORIES

24

INGREDIENTS

Servings: 4

Ingredients

Braised Kale
2 pounds fresh kale
2 tablespoons olive oil
1 medium yellow onion, chopped
1 1/2 teaspoons McCormick® Garlic Powder
1/2 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Whole Thyme Leaves
2 cups vegetable stock
1 teaspoon salt
2 medium plum tomatoes, seeded and chopped
Mashed Plantains
3 medium ripe plantains, peeled and chopped
1/2 cup plus 2 tablespoons Thai Kitchen Unsweetened Coconut Milk, divided
1 teaspoon salt
1 tablespoon butter, (optional)
Spiced Cod
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Ground Allspice
1/4 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon salt
2 tablespoons oil
4 (6 ounces each) skinless cod fillets, (about 1 inch thick)
Fresh cilantro leaves
Pickled red onion, (see tip below)
Thinly sliced red bell pepper

KEY PRODUCTS

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.