Olive lime salsa over cod and basmati rice

  • Yield: 4-6 servings
  • Prep: approximately 30 minutes
  • Cook: approximately 25 minutes


1 1/2cups basmati rice
cod filets, thawed or fresh
-- fresh ground pepper
1-2tablespoon butter, melted
1cup fresh, diced ripe tomato
1cup peeled, diced cucumber
2/3cup California sliced black olives
1-2stalk green onion
1-2tablespoon coarsely chopped cilantro (optional)
2-- limes, quartered


Salsa can be made before cooking rice and fish and then stored in the refrigerator for 1-2 hours. To make salsa, put diced tomatoes, cucumbers, chopped green onions and drained olives into medium bowl. Squeeze two lime quarters into the mix. Add coarsely chopped cilantro. Refrigerate. Start rice while preheating oven for fish. Add water to the rice and cook in rice cooker until done or over the stove for approximately 20 minutes at a low boil. Follow instructions on package of fish to cook (time and temperature at which to cook filets). Spray broiler pan with non stick spray and put fish filets on pan. Brush filets with butter and top with a light dusting of pepper. When rice and fish are cooked, immediately put a serving of rice onto plate with a filet of fish next to rice. Spoon salsa over fish and half of rice. Squeeze lime quarter over salsa, rice and fish according to taste. Enjoy!