• 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
  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.
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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
Dietary Fiber 2.21 g
Protein 28.88 g