Cod (or Tilapia) with Warm Blueberry Mango Salsa
Prep Time:
15 minutes
Cook Time:
10-14 minutes
Serves:
6
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.
