Garlic lime cod with pickled red onions and celery salad is full of spring vibes with a brief homage to lingering winter! The light, celery-based salad is a burst of crisp + crunch enlivened by the cumin and coriander. Cod typically takes on the flavor of however it is prepared, and here, the garlic and lime do wonders to flavor the flaky fish.
Garlic and lime are a tried-and-true flavor pairing, and work their magic in this garlic lime cod. Topped off with the salty sweetness of the pickled red onions, garlic lime cod with pickled onions and celery salad is a bright and easy dish for any night of the week.
If you don’t have a cast iron grill pan (which I highly recommend investing in !), the garlic lime cod can be cooking on a regular cast iron skillet or baked on a sheet pan, but you won’t get those beautiful grill marks !
for the pickled red onions
- 2 medium red onions, sliced into rings
- ½ cup vinegar
- ½ cup water
- 1 tablespoons salt
- 1 tablespoon sugar
for the celery and peas
- 3 cups celery, sliced on the diagonal
- 3 cups green peas
- 2 teaspoons cumin seed, toasted and ground
- 2 teaspoons coriander seed, toasted and ground
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 2 teaspoons dried parsley
- ¼ teaspoon freshly cracked black pepper
for the cod
- 2 5-6-ounce cod fillets
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 garlic cloves, grated
pickled red onion steps
In a small pot, combine the water, vinegar, salt, and sugar, and bring the mixture to a boil. Place the sliced red onions into a mason jar and pour the hot mixture over it. Cover and close with a lid to ensure it makes a seal.
celery and peas steps
Place the celery and green peas in a large bowl. In a small bowl, whisk together the ground cumin, ground coriander, red wine vinegar, salt, and parsley until evenly combined. Evenly distribute the dressing over the celery and peas and let sit for 30 minutes or up to 24 hours in the refrigerator to allow it to marinate.
In a shallow bowl or dish, lay the cod fillets out flat. Cover with the lime zest, lime juice, and garlic. Let sit for 30 minutes or up to 2 hours. Heat a grill pan or cast iron skillet over medium high heat for 4 minutes. Place the cod, skin-side down on the pan (you should hear that nice sizzle) and cook for 6 minutes. Carefully flip and cook on the other side for 5-6 minutes. If the cod does not release easily from the pan, it is not ready to be flipped. In this case, cook it for another minute or 2 then try flipping it again. The telltale sign that cod is finished cooking is when it begins to flake apart. Serve with the pickled red onions and celery salad.