Cod with Warm Blueberry Mango Salsa
Makes 4 servings
National Berry Month is coming to a close, so send it out with a bang! This recipe makes for a filling but light meal that celebrates the fruits of summer. The sweet flavors of the blueberries and mango contrast nicely with the spicy chipotle chili peppers and jalapeno peppers.
If you’d rather use a fruit that grows a little closer to home, substitute peaches for the mangoes. Another white fish such as tilapia or snapper can also be substituted for cod, depending on your region’s availability. Whatever variation you use, enjoy this recipe, courtesy of Driscoll’s!
Sauce Yield: 1 1/2 cups
Prep Time: 15 minutes
Enjoy the last days of July with this recipe for cod with warm blueberry-mango salsa! Photo Courtesy Driscoll’s.
4 cod fillets, 7 ounces each
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground chipotle chili pepper
2 tablespoons olive oil, divided
1/4 cup chopped red onion
1/4 cup diced red bell pepper
1 package (6 ounce) Driscoll’s organic blueberries
3/4 cup diced fresh mango or peaches
2 tablespoons chopped cilantro
1 tablespoon finely chopped seeded jalapeno pepper
1. Preheat oven to 425°F. Spray a 13×9-inch baking dish with non-stick cooking spray.
2. Combine cumin, ginger, salt and pepper in a small bowl. Brush fish with 1 tablespoon olive oil. Sprinkle both sides of fish with cumin mixture. Arrange fish in prepared baking dish.
3. Bake fish 10 minutes or until fish flakes easily with fork.
4. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add red onion and red bell pepper; cook 2 minutes. Stir in blueberries and mango; cook 1 minute. Remove from heat. Stir in cilantro and jalapeno pepper. Serve warm over fish.
Healthy Tip: Prepare the salsa just before serving to retain the fresh color and texture. Can substitute frozen cubed mango for fresh mango.