Cod (or Tilapia) with Warm Blueberry Mango Salsa
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.
Prep Time:
15 minutes
Cook Time:
10-14 minutes
Serves:
6
Perfect for:
Dairy Free
Ingredients
- 1/2 Tsp. ground cumin
- 1/2 Tsp. ground ginger
- 1/8 to 1/4 Tsp. salt
- 3 Teaspoons olive oil, divided
- 1/4 Cup finely diced red onion
- 1 Package (6 ounces) Driscoll's Blueberries
- 3/4 Cup diced fresh mango
- 1/4 Cup diced red bell pepper
- 1/4 Cup chopped cilantro
- 4 cod filets, (6 to 7 ounces each)
- 1 small serrano or jalapeño chili, minced
Directions
- 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.
