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
