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Cod Fillets with Warm Blueberry Mango Salsa

Another mild, white fish such as snapper or tilapia can also be used. Prepare the salsa just before serving to retain the fresh color and texture.

Prep Time: 15 minutes   |    Cook Time: 10-14 minutes   |    Makes: 6 servings
  • Quick Prep
Ingredients
  • 4 4 4cod fillets, 6-7 ounces each 
  • 1/2  1/2  1/2tsp. TEASPOON_USVolumecumin  
  • 1/2  1/2  1/2tsp. TEASPOON_USVolumeground ginger  
  • 1/8-1/4 1/8-1/4 1/8-1/4tsp. TEASPOON_USVolumesalt  
  • 3  3  3 tsp. TEASPOON_USVolumeolive oil, divided use  
  • 1/4  1/4  1/4cup CUP_USVolumefinely diced red onion  
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blueberries 
  • 3/4  3/4  3/4cups CUP_USVolumediced fresh mango  
  • 1/4  1/4  1/4cup CUP_USVolumediced red bell pepper  
  • 1/4  1/4  1/4cup CUP_USVolumechopped cilantro  
  • 1 1 1small serrano or jalapeño chili, minced 
Instructions
  1. Preheat oven to 425°F. 
  2. Line a baking sheet with foil and coat with cooking spray.  
  3. Drizzle fish with 2 teaspoons olive oil. Place on prepared baking sheet. 
  4. Combine cumin, ginger and salt to preference; sprinkle evenly over fish.  
  5. Bake fish 10-14 minutes or until cooked through.  
  6. Heat remaining teaspoon olive oil in a skillet over medium-high heat.  
  7. Add red onion and cook 1-2 minutes until slightly softened.  
  8. Stir in blueberries, mango, bell pepper and cook 1-2 minutes until berries just begin to soften.  
  9. Remove from heat and stir in cilantro and jalapeño. 
  10. Serve warm salsa over fish.  

Nutrition Facts

Amount Per Serving
Calories 308
Total Fat 9.29g
    Saturated Fat 1.25g
Cholesterol 83.29mg
Sodium 453mg
Total Carbohydrates 13.65g
    Dietary Fiber 2.12g
Protein 41.52g