Cod (or Tilapia) with Warm Blueberry Mango Salsa Recipe

Cod (or Tilapia) with Warm Blueberry Mango Salsa

Prep Time:15 minutes
Cook Time:10-14 minutes

Make the blueberry salsa just before serving to retain fresh color, texture and flavor. Other mild white fish such as snapper or tilapia can be substituted for the cod.


  • 4 cod fillets, (6 to 7 ounces each)
  • 1/2 teaspoons 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
  • 1 small serrano or jalapeño chili, minced
  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.

Serving Size: 6 oz.

Total Fat:4.96g
Saturated Fat:0.53g
Total Carbohydrates:14.22g
Dietary Fiber:2.21g

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