Low FODMAP Whole30 Chili-Lime Coconut Cod Skillet
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), patted dry
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil, divided
For the sauce
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 scallions (green tops only), thinly sliced, whites reserved separately
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp coconut aminos
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the chili powder, smoked paprika, ground cumin, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the cod fillets, pressing gently so it adheres.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the fish reaches an internal temperature of 145°F (63°C) on an instant-read thermometer and is opaque throughout. Transfer the fillets to a plate and set aside.
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