Cod with Mexican Rice and Cilantro Vinaigrette
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Sautéed Cod with Mexican Rice and Cilantro Vinaigrette. The fresh cilantro with the cod is amazing.
  • 4 - 6 cod loins
  • salt and pepper
  • olive oil
  • Cilantro Vinaigrette
  • 1 cup loosely packed cilantro, stems removed
  • handful fresh parsley
  • 2 cloves garlic
  • Juice of 1 lemon
  • Pinch of salt
  • Pepper
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  1. Put the garlic in the food processor and process until it is chopped. Add the cilantro and parsley. Pulse until it is chopped into small pieces. Add the salt, vinegar, lemon juice and pepper. With machine running add the olive oil. Remove from bowl into a cruet.
  2. Place the pieces of cod on a paper towel to dry them. Salt and pepper both sides. Heat a large sauté pan. Add the olive oil. Place cod in pan, not crowding the pieces. Cover loosely. Flip the cod over in 5 minutes, cook another 2 - 3 minutes or until it is done. Do not overcook.
  3. Serve the cod with the cilantro vinaigrette over the top. Drizzle it over the top while still in the pan.
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