Chipotle Lime Cod with Summer Veggie Sauté is a delicious fish dinner will make waves and earn raves at dinner, including from you since it only takes 10 minutes to make! 

So perfect for today (Cinco de Mayo) or any day you want to enjoy some south-of-the-border inspired yum! Read on to get this healthy cod recipe:

First, you’ll want to start with a cod filet (or filets) that total about 8 ounces, to make two servings. If serving more than two, this pan grilled cod recipe is easily scalable to accommodate more as it’s only seasoned with spices. As a point of reference, the American Heart Association considers 3.5 ounces of cooked fish (or about 4-ounces raw) to be a single serving. Not gonna lie, sometimes I eat more of this lean protein to fuel my needs!

I’ve selected my fish from Sitka Shares, a fisherman’s co-op that ships responsibly-caught, wild Alaskan seafood straight to your doorstep – it’s been a great help for me during this “stay at home” time.  You can learn more at SitkaShares.com and save $25 with my code: FITFORK

After thawing cod, pat dry with paper towels and season with spices that include salt, pepper, cumin, and chipotle chili powder. Next, it’s simply tossing on a hot grill pan on the stove top – if you don’t have a grill pan (mine does a great job and wasn’t even expensive), a skillet will also work.  The pan grilled cod cooks very quickly, on average about 6 to 8 minutes (flipping once).

To save time, at the same time I’m preparing the pan grilled cod, I’m also making the veggies on the next skillet – a simple toss of corn, mushrooms and zucchini finished with some half-and-half and spices.  I like to dice up the mushrooms and zucchini in about the same size as the corn kernel, for a confetti effect.

Both the chipotle cod and veggies will finish up around the same time, then it’s just a matter of sliding the fish onto the bed of veggies and squeezing fresh lime juice over everything and sprinkling with chopped cilantro!

One serving of Chipotle Lime Cod with Summer Veggie Sauté has 325 calories, 15g fat, 21g carbohydrate, 3.8g fiber, 25.8g protein.

Remember, if interested in home delivery of the best fish, check out SitkaShares.com and save $25 with my code: FITFORK

Also, don’t miss my IGTV video where you can see first hand how ridiculously easy this Lime Chipotle Cod recipe is!

4.8 from 5 votes

Print

Chipotle Lime Cod on a Summer Veggie Sauté

Prep Time

3 mins

Cook Time

7 mins

Total Time

10 mins

 

A fit and fresh dinner made in 10 minutes! Also great as a fish taco filling!

Course: dinner, entree

Cuisine: Mexican, tex mex

Keyword: chipotle, cod, fish, zuchinni

Servings: 2 servings

Calories: 325 kcal

Ingredients

• 8 oz approx. cod filet(s)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp cumin divided
• 1.5 tsp chipotle chili powder divided
• 1 Tbsp olive oil
• 1 cup corn kernels
• 1 cup chopped mushrooms
• 1 cup chopped zucchini
• ½ cup half and half
• 2 Tbsp fresh lime juice about 1 medium lime
• 2 Tbsp chopped cilantro

Instructions

1. Pat cod dry with paper towel, season with salt, pepper, 1/2 tsp of cumin and 1 tsp chipotle chili powder. Heat grill pan to medium high, place filet on pan for about 6 to 8 minutes, turning carefully about 4 min. through with a spatula.

2. Simultaneously while fish cooking, heat olive oil in large skillet over medium-high and add corn, zucchini and mushrooms. Sauté for 5 minutes, stirring occasionally (having the veggies carmalize some is good)! Turn heat down to medium and add cream and remaining cumin and chili powder. Let simmer for 1 minute, stirring.

3. Fish and veggies should be done about same time. Slide fish on top of bed of prepared veggies and squeeze the entire dish with the juice of one lime. Top with chopped cilantro. Serves 2

Recipe Notes