Remove the seeds from only half the jalapeño pepper. The heat lives in the seeds and this dish is a balance of heat with sweet.

　　

Ingredients

4 servings

　　4 tablespoons vegetable oil

　　1 small yellow onion, chopped

　　2 large garlic cloves, crushed

　　Salt and freshly ground black pepper

　　1 cup jasmine rice

　　1 cup sweetened shredded coconut

　　1 1/2 cups chicken stock or broth

　　1 cup frozen peas

　　4 8-ounce portions cod fillet

　　1/2 tablespoon ground coriander (half a palmful)

　　1 cup fresh cilantro, stems and leaves

　　1/2 cup fresh mint leaves

　　5 scallions, trimmed of roots, coarsely chopped

　　2-inch piece of fresh ginger, peeled and cut into large chunks

　　1 jalapeño, halved and seeds removed from one half

　　1/2 tablespoon ground cumin (half a palmful)

　　2 tablespoons sugar

　　Zest and juice of 1 lemon

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Heat a sauce pot over medium-high heat with about 2 tablespoons of the vegetable oil (twice around the pan). Add three fourths of the onions, 1 of the crushed cloves of garlic, and salt and pepper. Cook for 2 minutes, then add the jasmine rice and stir to coat in the oil. Add the coconut and chicken stock and bring up to a simmer. Cover the rice with a tight-fitting lid and cook for 18 minutes, or until all the liquid has evaporated. Add the peas for the last 5 minutes of the cooking time.

　　

Step 3

Heat a large, nonstick, oven-safe skillet over high heat with the remaining 2 tablespoons of vegetable oil. Season the fish with the coriander, salt, and pepper. Add the fish to the pan and sear on the first side for 2 minutes.

　　

Step 4

While the fish is searing, start preparing the cilantro–mint chutney. Place the remaining one fourth of the onions in a food processor with the cilantro, mint, scallions, ginger, the remaining clove of garlic, the jalapeño halves, cumin, sugar, lemon zest and juice, and a splash of water. Puree until smooth.

　　

Step 5

Flip the seared cod over in the pan, cover with a piece of aluminum foil, transfer to the oven, and bake for 5 minutes. Add the chutney and return to the oven until the fish is firm to the touch and cooked through, another 3 to 5 minutes.

　　

Step 6

Stir the cooked rice with a fork to distribute the peas in the rice, and remove the crushed garlic clove. Serve the fish with some warm chutney over the pea and coconut jasmine rice.

　　Rachael Ray 365: No Repeats