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Cod (or Tilapia) with Warm Blueberry Mango Salsa

  • Prep Time: 15 minutes
  • Cook Time: 10-14 minutes
  • Serves: 6
  • 1/2 Tsp. ground cumin
  • 1/2 Teaspoons ground ginger
  • 1/8 to 1/4 Teaspoons salt
  • 3 Teaspoons olive oil, divided
  • 1/4 Cups finely diced red onion
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 3/4 Cups diced fresh mango
  • 1/4 Cups diced red bell pepper
  • 1/4 Cups chopped cilantro
  • 4 cod filets, (6 to 7 ounces each)
  • 1 small serrano or jalapeño chili, minced
  • Preheat oven to 425°F.
  • Line a baking sheet with foil and coat with cooking spray.
  • Drizzle fish with 2 teaspoons olive oil. Place on prepared baking sheet.
  • Combine cumin, ginger and salt; sprinkle evenly over fish.
  • Bake fish 10 to 14 minutes or until cooked through.
  • Heat remaining teaspoon olive oil in a skillet over medium-high heat.
  • Add red onion and cook 1 to 2 minutes, or until slightly softened.
  • Stir in blueberries, mango, bell pepper and cook 1 to 2 minutes until berries just begin to soften.
  • Remove from heat and stir in cilantro and jalapeño.
  • Serve warm salsa over fish.
Serving Size:

6 oz.

Calories 216
Total Fat 4.96 g
Saturated Fat 0.53 g
Cholesterol 102.06 mg
Sodium 197 mg
Total Carbohydrates 14.22 g

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