EFK Tested

Erickson Skillet Cod & Rice Bowl

Name: Erickson Skillet Cod & Rice Bowl
Yield: 1 serving per 4 oz cod; scale as needed
Ingredients: 4 oz cod fillet per person, thawed if frozen; Olive oil, for the skillet; Kosher salt, to taste; Freshly ground black pepper, to taste; 1–2 cups cooked Erickson Stovetop Rice, depending on servings; Butter, to taste for the rice; Fajita seasoning, optional, to taste

A simple family fish bowl with skillet-cooked cod and our Erickson Stovetop Rice. We keep the seasoning flexible so it can stay mild or get a little more fajita-style flavor.

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From the EFK recipe collection

Yield: 1 serving per 4 oz cod; scale as needed

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Ingredients

4 oz cod fillet per person, thawed if frozen
Olive oil, for the skillet
Kosher salt, to taste
Freshly ground black pepper, to taste
1–2 cups cooked Erickson Stovetop Rice, depending on servings
Butter, to taste for the rice
Fajita seasoning, optional, to taste

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Directions

1. Prepare the rice using the Erickson Stovetop Rice recipe. When done, fluff it and add a little butter if desired.
2. Pat the thawed cod dry and season with kosher salt and freshly ground black pepper.
3. Heat a skillet over medium-high heat with a little olive oil. When placing the cod into the hot skillet, lay it away from you so any hot oil splashes away from your body.
4. Cook until the cod is opaque, flakes easily with a fork, and reaches 145°F internally.
5. Add the cooked rice to bowls. Break the cod into pieces over the rice and mix together.
6. Finish with additional salt and pepper or fajita seasoning to taste. The Cilantro Lime Rice variation may be used instead of plain rice if desired.

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