Harissa Alaska Cod Rice Bowls
Alaska Seafood Marketing Institute
4
25 minutes
15 minutes
Dinner
40 minutes
Try these Harissa Alaska Cod Rice Bowls for a flavorful meal in just 40 minutes. A delicious week night dinner!
Ingredients
- 4 (6 ounce) wild Alaska cod fillets
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup harissa pepper sauce
- 1 English cucumber, diced
- 1 large shallot, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons lemon juice, divided
- 1/2 cup full-fat Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 2 naan flatbreads
- 1 tablespoon melted butter
- 3 cups cooked basmati rice
- Lemon wedges
Directions
Prep and Air Fry Cod
Preheat air fryer to 400F.
Pat cod fillets dry with paper towels. Brush all over with 1 tablespoon olive oil. Season fillets all over with 1 teaspoon each salt and pepper.
Spoon 1 tablespoon of Harissa onto each fillet, spreading lightly on top and sides.
Carefully transfer fillets to a lightly greased air fryer basket. Air fry until golden brown, about 10 minutes. (Air fry in batches if needed for smaller air fryers.)
Prep Salad, Greek Yogurt Sauce and Naan
Meanwhile toss together cucumber, shallot, garlic, 11/2 tablespoon lemon juice and remaining olive oil. Season with salt and pepper to taste. Let stand 5 minutes.
Mix yogurt, cilantro, and remaining lemon juice; season generously with salt and pepper to taste.
Once fish has cooked, brush Naan with melted butter. Remove fish and place bread in the air fryer. Cook at 400F until warm and lightly toasted, about 2 minutes. Tear each flatbread in half.
Serve
Divide rice into 4 bowls. Top evenly with fish, cucumber salad, yogurt mixture, and Naan. Serve immediately with lemon wedges
To Air Fry Cod From Frozen
Arrange unseasoned frozen fillets on a lightly greased air fryer basket. Air fry for about 3 minutes or until just thawed. Proceed with recipe as directed
