½ cup loosely packed cilantro leaves, coarsely chopped
2 tablespoons red wine vinegar
12 radishes, quartered
1 jalapeño, seeded and chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2 teaspoons ground cumin
4 6-ounce boneless, skinless cod fillets
1 avocado, chopped
Fat 26g (4 g saturated fat)
How to Make It
Cook the bulgur according to the package directions. Toss the cilantro, vinegar, radishes, jalapeño, 4 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a medium bowl. Add the cooked bulgur and toss again.
Sprinkle the cumin and the remaining salt and pepper over the fish. Heat the remaining oil in a large nonstick skillet over medium-high. Cook the fish until lightly browned and cooked through, 4 to 5 minutes per side.
Spoon about 1 cup of the bulgur pilaf onto each plate. Top with 1 cod fillet and the avocado. Serve immediately.
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