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.
- 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
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.