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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


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 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