COD MANGO RECIPES

Name: Cod with cucumber, avocado & mango salsa salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 2 x skinless cod fillets; 1 lime , zested and juiced; 1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and chopped); 1 small avocado , stoned, peeled and sliced; ¼ cucumber , chopped; 160g cherry tomatoes , quartered; 1 red chilli , deseeded and chopped; 2 spring onions , sliced; handful chopped coriander

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD RECIPE ...

Cod with cucumber, avocado & mango salsa salad recipe ... image

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Provided by Good Food team

Categories Lunch

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 2

Number Of Ingredients 9

Ingredients

2 x skinless cod fillets
1 lime , zested and juiced
1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and chopped)
1 small avocado , stoned, peeled and sliced
¼ cucumber , chopped
160g cherry tomatoes , quartered
1 red chilli , deseeded and chopped
2 spring onions , sliced
handful chopped coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

Nutrition Facts : Calories 272 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 25 grams protein, SodiumContent 0.3 milligram of sodium

ASIAN COD WITH COCONUT RICE & MANGO SALSA

Asian Cod with Coconut Rice & Mango Salsa image

Provided by Molly

Yield 2

Number Of Ingredients 25

Ingredients

1 ripe mango, peeled, seeded, and finely diced
¼ cup finely diced red onion
¼ cup finely diced red bell pepper
1 jalapeño pepper, seeded and finely diced
1 teaspoon red wine vinegar
Juice of 1 lime
Drizzle of honey (to taste)
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped parsley or cilantro
Salt and pepper, to taste
1½ cups brown or white jasmine rice
2 cups full-fat canned coconut milk
½ cup coconut water
1 tablespoon sugar
1½ tablespoons coconut oil
Salt and pepper, to taste
2 pieces of cod (mine were boneless, skinless, and about 8-oz each)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons grated ginger
1 garlic clove, grated
2 scallions, diced
1 teaspoon sugar
Pinch of red pepper flakes
Pinch of salt

Steps:

For the Mango Salsa:
For the Rice:
For the Cod:

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From throughthefibrofog.com

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From addsomeveg.com

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From frugalmomeh.com

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From thespruceeats.com

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From oliveandmango.com

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From recipes.sparkpeople.com

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From petitechefblog.com

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From mountainmamacooks.com

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