Pan-Seared Cod with Orange Salsa and Forbidden Rice

This recipe is simply amazing. It combines the light taste of boneless, fresh cod with various citrus flavors. The zesty orange salsa and nutty forbidden rice adds to the exotic vibe and will make you feel like you’re on a tropical island. This is an easy meal for a weeknight dinner or a special date night.

Photograph by Chanel Murphy

Photograph by Chanel Murphy

Cooking Time/Preparation: 45 minutes

Serves: 2-4


  • 4 ounces of salt-free sweet cream butter

  • 4 boneless cod filets

  • fresh dill, chopped fine

  • Citrus-Infused Salt Free Blend by My Fabulous Food

  • Alderwood Smoked Sea Salt by My Fabulous Food

  • 1 lime, sliced

  • 2 cups of cooked forbidden rice - Note: Cook according to instructions on package. I purchased the Organic Forbidden Rice from Lotus Foods.

    Orange Salsa

  • 1 large orange, skinned and diced

  • 1/2 red onion, chopped fine

  • 2 sweet peppers, chopped

  • 1 orange bell pepper, chopped

  • 1/2 cup of fresh cilantro, chopped fine

  • 1 teaspoon of honey

  • squeeze of lime juice


  1. Heat butter in a large skillet over medium-high heat. I prefer cast iron skillets.

  2. Pat cod dry and season both sides with Citrus-Infused Salt Free Blend, Alderwood Smoked Sea Salt, and chopped dill.

  3. Reduce heat to medium and sear cod 4-5 minutes on both sides.

  4. Transfer cod filets to a plate. Spoon melted butter from the skillet on cod filets.

  5. For the orange salsa, mix all ingredients together in a medium sized bowl. Finish salsa with a squeeze of lime juice, and mix again.

  6. On individual plates, place cod filets on top of cook forbidden rice. Spoon salsa over cod and garnish with additional cilantro. Serve with lime slices.