15-Minute Wild Alaska Cod with Chili-Lime Butter
Flaky Alaska cod is quickly air-fried until tender, then brushed with a bright chili-lime butter that melts into the fish for big flavor with minimal effort. Finished with citrus zest and warm spices, this fast, weeknight-friendly recipe delivers a perfect balance of richness, heat, and freshness in just 15 minutes.
15-Minute Wild Alaska Cod with Chili-Lime Butter
Servings: 4
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Ingredients
- For the Cod:
- 4 Wild Alaska cod fillets (about 6 ounces each)
- 2 teaspoons olive oil
- Salt and pepper
- For the Chili-Lime Butter:
- 4 tablespoons butter (½ stick), melted
- Zest of 1 lime
- 2 teaspoons fresh lime juice (from ½ a lime)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Pinch of cayenne
- For Serving (Optional):
- Lime wedges
Instructions
- Preheat & Start Cooking: Preheat the air fryer to 400°F. Brush each cod fillet lightly with olive oil and season evenly with salt and pepper. Place two fillets in the basket, leaving space between them. Cook for 4 minutes.
- Make the Chili-Lime Butter: While the fish cooks, stir together the melted butter, lime zest, lime juice, chili powder, garlic powder, paprika, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Brush & Finish Cooking: After 4 minutes, open the air fryer and brush the fish generously with the chili-lime butter. Return to the air fryer and cook for another 4–6 minutes, until the fish flakes easily and reaches 145°F in the thickest part. Repeat with remaining fillets.
- Serve: Serve immediately with extra chili-lime butter spooned over the top and lime wedges on the side.
Tips for Cooking
- Why halfway works: Adding the butter midway prevents burning while maximizing flavor.
- Want more heat? Add extra cayenne or crushed red pepper to the butter.
- Even thickness = even cooking: Choose fillets similar in size.
- Other fish options: This method also works with Alaska pollock or Alaska halibut—adjust cook time based on thickness.
Coconut Rice with Bok Choy
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 (1-inch) piece ginger, finely chopped or grated
- 1½ cups white rice
- ¾ cup water
- 1½ cups coconut milk
- 1 bunch Swiss chard or Tuscan (lacinato/dino) kale, tough stems removed and thinly chopped
- 2 teaspoons salt
- 2 tablespoons fresh cilantro, minced
- 1 teaspoon lime zest
- 2 teaspoons lime juice
Instructions
- Wash the Rice: Rinse the rice in a fine-mesh sieve or bowl under cold water, swishing gently, until the water runs mostly clear. Drain well.
- Cook the Aromatics: Heat a saucepan over medium-high heat. Add the oil, then the garlic and ginger, and cook for about 1 minute until fragrant. Add the rinsed rice and stir to coat.
- Add Liquid & Simmer: Stir in the water, coconut milk, and salt. Add the chopped greens on top and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is soft and fluffy.
- Finish the Rice: Remove from heat and uncover. Fluff with a fork to incorporate the greens, then gently stir in the cilantro, lime zest, and lime juice. Season with additional salt and black pepper if desired.
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