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Cod (or Tilapia) with Warm Blueberry Mango Salsa

Prep Time: 15 minutes   |    Cook Time: 10-14 minutes   |    Makes: 6 servings


  • Gluten Free
  • Dairy Free
Ingredients
  • 4 cod fillets, (6 to 7 ounces each)
  • 1/2 teaspoons TEASPOON_USVolumeground cumin
  • 1/2 teaspoons TEASPOON_USVolumeground ginger
  • 1/8 to 1/4 teaspoons TEASPOON_USVolumesalt
  • 3 teaspoons TEASPOON_USVolumeolive oil, divided
  • 1/4 cups CUP_USVolumefinely diced red onion
  • 1 package Volume(6 ounces) Driscoll’s Blueberries
  • 3/4 cups CUP_USVolumediced fresh mango
  • 1/4 cups CUP_USVolumediced red bell pepper
  • 1/4 cups CUP_USVolumechopped cilantro
  • 1 small 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; sprinkle evenly over fish. 
  5. Bake fish 10 to 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 to 2 minutes, or until slightly softened. 
  8. Stir in blueberries, mango, bell pepper and cook 1 to 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

Serving Size: 6 oz.
Amount Per Serving
Calories 216
Total Fat 4.96g
    Saturated Fat 0.53g
Cholesterol 102.06mg
Sodium 197mg
Total Carbohydrates 14.22g
    Dietary Fiber 2.21g
Protein 28.88g