Herb-Infused Cod over Green Rice

1. Prepare Herb Mixture

Blend the cilantro, spinach, jalapeño, and water in a blender for about 2 minutes until smooth. Set aside one tablespoon of this mixture for the sauce.

2. Prepare Herb Sauce

In a small bowl, whisk together the reserved tablespoon of the herb mixture with the mayonnaise, lime juice, and a pinch of table salt. Set this sauce aside to drizzle over the finished dish.

3. Season the Cod

Combine the chili powder and one teaspoon of table salt. Pat the cod fillets dry with paper towels and sprinkle this seasoning mix evenly over them.

4. Cook the Cod

Heat one tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is hot, place the cod fillets in the skillet and cook for about 2 minutes until they begin to brown. Transfer the cod to a plate.

5. Cook the Poblanos

Using paper towels, wipe out the skillet. Add the remaining tablespoon of vegetable oil to the skillet and heat it over medium-high heat. Add the chopped poblanos and a pinch of table salt, cooking for about 2 minutes until they start to soften.

6. Prepare the Rice

Stir in the rinsed rice, scallion whites, and minced garlic, cooking for another 2 minutes. Pour in the chicken broth and the remaining herb mixture, along with 0.75 teaspoon of table salt. Stir everything together and bring it to a boil.

7. Cook the Rice and Cod

Reduce the heat to low once boiling, cover the skillet, and let it simmer for 10 minutes. After 10 minutes, place the partially cooked cod fillets on top of the rice, cover the skillet again, and cook for an additional 8-10 minutes.

8. Finish and Serve

Remove the skillet from the heat and drizzle the prepared herb sauce over the cod. Sprinkle the scallion greens on top, then serve the dish with lime wedges on the side.