Baked Cod with Pineapple Avocado Salsa

 

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Preheat oven to 400 degrees. In a small bowl, combine pineapple, avocado, cucumber, red onion, 1 tablespoon lime juice and ¼ teaspoon salt. Mix until well incorporated. Set salsa aside to allow flavors to combine while cod cooks. First, preheat your oven to four-hundred degrees F. Then take a small sized bowl and combine your cucumber, pineapple, avocado, red onion, and one of the Tbsp of your lime juice.

Then season with the salt and pepper to taste, and mix thoroughly. Set aside. While that sits, grease a. Cod with Pineapple Avocado Salsa.

In a small bowl, combine pineapple, avocado, cucumber, red onion, 1 tablespoon of the lime juice, and a pinch of salt and mix until well incorporated. Set aside to allow flavors to meld. Meanwhile, very lightly grease a baking dish with cooking oil.

What you need to make this Easy Cod with Pineapple-Mango Salsa and Coconut Rice: Ingredients: Cod; Pineapple; Mango; Jalapeño Pepper; Yellow Onion; Cilantro ; Lime; Jasmine Rice; Coconut Milk; Pink Salt; Paprika; Rice Vinegar; Can I make the Pineapple-Mango Salsa ahead of time? Yes. you can certainly make this salsa ahead of time. Small dice the pineapple.

Pit, peel and medium dice the avocado. Pat the cod fillets dry with paper towels and cut into 10 equal-sized pieces; transfer to a bowl. 2 Make the slaw: In a large bowl, combine the cabbage, crema, ¾ of the spice blend and t he juice of 2 lime wedges.

Pan-fry the cod for 5-6 minutes or until just cooked through. Add the white wine vinegar and lime juice. Cook for a further 30 seconds. Remove the fish and place on a serving plate, keep warm.

Stir the tomatoes, avocado and chervil into the pan until warmed through. Do a taste check, add more lime juice if needed. Heat cast iron skillet or heavy saute pan with 1/2 tablespoon canola oil over medium-high heat. Carefully add cod fillets and cook for 7-9 minutes, flipping half way through, until internal temperature reaches 145 degrees Fahrenheit.

Remove from heat and serve. Directions Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips. Ingredients.

1 (14-ounce) can sliced pineapple in juice, drained and juices reserved. 1 tablespoon lime juice. 1 tablespoon honey.

1 tablespoon extra-virgin olive. 1 small jicama, peeled and cut into matchsticks. 1/4 fresh pineapple, peeled, cored and. cut into matchsticks. 1 tsp lime zest. 2 tbsp plus 2 tsp fresh lime juice, divided.

2 tbsp fresh cilantro leaves, finely chopped. 2 tsp organic unsalted butter.

List of related literature:

WHY THIS RECIPE WORKS: Wanting to infuse baked cod with the zesty flavors of the Mediterranean, we turned to artichoke hearts, kalamata olives, and chopped tomatoes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

A summery, spicy salsa makes this cod delicious.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

Place the salt cod slices in a cassola or large, flat bowl, cover lightly with oil, add the thyme, cilantro, and a generous scattering of peppercorns, and marinate in the refrigerator for 24 hours.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

In this dish, fresh fillet of cod is baked in a citrus-infused tahini sauce with sautéed onions, topped with toasted almonds and pine nuts.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

For a 2-oz. jar of smoked cod’s roe the other ingredients are about 4 tablespoons of olive oil, a medium sized potato, lemon juice, cayenne pepper, and water; and, optionally, a clove of garlic.

“An Omelette and a Glass of Wine” by Elizabeth David
from An Omelette and a Glass of Wine
by Elizabeth David
Grub Street Publishing, 2009

BAKED COD WITH CAPERS, TARRAGON, AND POTATO­CHIP CRUST Substitute 4 ounces coarsely crushed plain kettle-cooked potato chips (1 cup) for Ritz crackers and 2 tablespoons minced fresh tarragon for dill.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

When cod is cool enough to handle, discard any skin or bones and, with fingers, flake cod into dressing in bowl.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

STEP 5 Lay the cod on top of the aromatic vegetables, brush with olive oil and season lightly with salt and freshly ground white pepper.

“Professional Chef: Level 1 Diploma” by Neil Rippington
from Professional Chef: Level 1 Diploma
by Neil Rippington
Thomson Learning, 2007

Place the remaining slice of lemon and remaining sprig of parsley on top of the cod.

“You Can Drop It!: How I Dropped 100 Pounds Enjoying Carbs, Cocktails & Chocolate–and You Can Too!” by Ilana Muhlstein
from You Can Drop It!: How I Dropped 100 Pounds Enjoying Carbs, Cocktails & Chocolate–and You Can Too!
by Ilana Muhlstein
Galvanized Media, 2020

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • Hello. That looked so very tasty. Very surprising ingredients. Never used capers and not sure if I have ever tasted pesto but big fan of olives. I would just love to have in the front of me right now…oh wait…it’s kinda late…tomorrow for sure! Very Yummy Tess. Happy Easter ����

  • Looks very delicious, Tess:-) Your videography is excellent as usual, too! I’m going to save this one in my favorites. Thank you for the links to your other fish recipes, and thumbs up as always, Norfolk Joe

  • Looks awesome Jason, thanks for sharing, that avocado looks on point. I did a baked Cod in the house once, once! The Mrs. wouldn’t let me do it ever again due to the odor. Now I only cook it on the grill ever since.

  • My kids were just asking about cod after we had the salmon. I love the colors here. �� And after our paninis, I have all these ingredients on hand. ��