Peruvian-Style Cod & Honey-Lime Brussels Sprouts

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30-60 seconds.

Stir in rice and one packet of cumin (two packets for 4 servings); cook, stirring, until fragrant, 30-60 seconds.

Stir in 1¼ cups water (2¼ cups for 4) and bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, pat cod* dry with paper towels. Place, skin sides down, on a lightly oiled baking sheet. Drizzle with oil and rub to coat. Season all over with ancho chili powder, smoked paprika, half the remaining cumin (all the remaining cumin for 4 servings), salt, and pepper.

Roast on top rack until cooked through, 8-10 minutes.

Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add Brussels sprouts, salt, and pepper. Cook, turning occasionally, until charred on both sides and fork-tender, 5-7 minutes. TIP: If pan seems dry, add another drizzle of oil. If Brussels sprouts are browning too quickly, lower heat.

Turn off heat; stir in honey, 1 TBSP butter (2 TBSP for 4 servings), lime zest, and juice from half the lime. Season with salt and pepper.

In a small bowl, combine chimichurri, mayonnaise, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper.