Careme

Ingredients

• Pacific cod fillet

  1 1/4 lb $14.99
• fresh sweet corn

  3 ears $1.25
• jasmine rice

  3/4 cup dry $2.79
• large ripe avocado

  1 $1.50
• green top red radishes

  1/2 bunch $1.99
• organic cilantro

  1/2 bunch $1.69
• organic limes

  2 $1.50
• jalapeño pepper

  1 small $2.99
• garlic

  2 cloves $0.79
• mayonnaise

  2 tablespoons
• olive oil

  2 tablespoons, divided
• chili powder

  1 1/2 teaspoons
• ground cumin

  1/2 teaspoon
• smoked paprika

  1/2 teaspoon
• kosher salt and black pepper

  to taste

Instructions

1. Preheat the grill to medium-high and oil the grates well; if your cod is very delicate, set out a grill basket or a double layer of lightly oiled foil with a few small vents poked through it.
2. Start the rice: rinse 3/4 cup rice, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand off heat 5 minutes.
3. Prep the toppings while the rice cooks: finely chop the cilantro, thinly slice the radishes, dice the avocado, mince the jalapeño, zest 1 lime, and juice both limes; mix radishes, avocado, jalapeño, half the cilantro, 1 tablespoon lime juice, a pinch of salt, and a drizzle of olive oil.
4. Pat the cod dry and cut into 3 portions; rub with 1 tablespoon olive oil, garlic, lime zest, 1 tablespoon lime juice, chili powder, cumin, smoked paprika, 3/4 teaspoon salt, and a few grinds of black pepper, then let sit 10 minutes while the grill finishes heating.
5. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 12 minutes; brush with mayonnaise mixed with 1 teaspoon lime juice, a pinch of chili powder, and a pinch of salt, then keep warm.
6. Grill the cod on the oiled grates, grill basket, or foil, flesh-side down first if skinless, until opaque and just flaky, about 3 to 4 minutes per side depending on thickness; cook to 145°F and avoid overhandling.
7. Fluff the rice with the remaining cilantro and a squeeze of lime; plate rice, grilled cod, elote-style corn, and radish-avocado pico, then serve with extra lime wedges.