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Lunch recipe · from the recipe book

Blackened Cod Greens Bowls with Herb Yogurt

Smoky spice-crusted cod flakes over crisp romaine and spinach with charred corn, black beans and a cool cilantro-lime yogurt sauce.

Blackened Cod Greens Bowls with Herb Yogurt

Ingredients

  • 1¼ lb600 gCod filletcut into 4 portions, patted dry
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1 tsp3 gGarlic powder
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 tbsp25 gOlive oildivided
  • 2 cups272 gCorn kernels, frozenthawed and patted dry
  • 1½ cups258 gBlack beans, canned, drained and rinsedpatted dry
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium60 gRed onionthinly sliced
  • 1 cup diced150 gAvocadosliced
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1 lime, juiced44 gLime juicedivided
  • 1 clove3 gGarlicminced

Steps

  1. Make the sauce first: stir the greek yogurt, half the cilantro, half the lime juice, the garlic and one quarter of the salt in a bowl; chill until serving.
  2. In a small bowl, mix the paprika, cumin, garlic powder, oregano, black pepper and half the salt; rub this spice mix over both sides of the cod fillet portions.
  3. Heat half the olive oil in a large skillet over medium-high heat. Add the thawed frozen corn kernels and cook without stirring for 3 minutes until charred in spots, then stir in the black beans and the remaining quarter of the salt and warm 2 minutes. Transfer the corn and beans to a plate and wipe out the skillet.
  4. Heat the remaining half of the olive oil in the skillet over medium-high heat. Add the spice-rubbed cod fillets and cook 3 to 4 minutes per side until blackened and the cod flakes easily, reaching 145°F (63°C) inside.
  5. While the cod cooks, toss the romaine and spinach with the remaining half of the lime juice and divide among 4 bowls.
  6. Top the greens with the charred corn and black beans, cherry tomatoes, red onion and avocado, then add a cod fillet to each bowl.
  7. Spoon the yogurt sauce over each bowl and finish with the remaining half of the cilantro.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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