Cod With Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAPRIKA-SPICED GRILLED COD AND PARTY-IN-YOUR-MOUTH MANGO SALSA!



Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa! image

This recipe is one I created this evening after going to the local market. Wild cod was on sale and my husband was craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was super easy to make and perfect for a hot summer night!

Provided by Persian Spice Elevator

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 15

1 mango - peeled, seeded, and diced
4 tomatoes, chopped
2 Persian cucumbers, finely chopped
1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 lime, juiced
1 lemon, juiced
1 tablespoon minced pickled jalapeno pepper
2 teaspoons red pepper flakes
2 tablespoons chopped fresh lemon basil
kosher salt to taste
2 pounds cod fillets
2 teaspoons paprika, or to taste
kosher salt and freshly ground black pepper, to taste
¼ cup canola oil, or as needed
4 flour tortillas

Steps:

  • Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Season the cod with the paprika, salt, and pepper; brush with the canola oil.
  • Cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in the warm tortillas topped with the mango salsa.

Nutrition Facts : Calories 757 calories, Carbohydrate 85.4 g, Cholesterol 97.6 mg, Fat 23.5 g, Fiber 12.9 g, Protein 55.1 g, SaturatedFat 3 g, Sodium 1158.4 mg, Sugar 13.8 g

CRUNCHY SALSA COD



Crunchy salsa cod image

Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

4 chunky skinless white fish fillets, such as cod or haddock (approx 500g)
226g jar mild salsa
85g mature cheddar , grated
1 large avocado , stoned, peeled and diced
juice 1 lime
small pack coriander , chopped
50g tortilla chip (or gluten-free alternative)
brown rice and salad, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
  • Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.

Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

EASIEST SPICY COD



Easiest Spicy Cod image

Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.

Provided by sal

Categories     Seafood     Fish     Cod

Time 35m

Yield 4

Number Of Ingredients 4

1 ½ pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
  • Bake in preheated oven for 30 minutes. Serve warm over rice.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g

PEPPER AND SALSA COD



Pepper and Salsa Cod image

After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 cod or haddock fillets (6 ounces each)
1 teaspoon olive oil
1/4 teaspoon salt
Dash pepper
1/3 cup orange juice
1/4 cup salsa
1/3 cup julienned green pepper
1/3 cup julienned sweet red pepper
Hot cooked rice

Steps:

  • Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

COD WITH ROASTED TOMATO SALSA



Cod with Roasted Tomato Salsa image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

6 plum tomatoes, sliced into quarter wedges
1/2 red onion, sliced into quarters
Olive oil
Kosher salt and freshly ground pepper
7 cloves garlic
1 jalapeno, sliced in half and seeds removed
3 tablespoons chopped fresh cilantro
Juice of 1 lime
4 (5-ounce) center-cut cod filets, skinned

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
  • Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
  • Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

COD WITH MEDITERRANEAN SALSA



Cod With Mediterranean Salsa image

This is a delicious and figure-friendly entree. It is quick and easy enough for weeknight meals, but it is also perfect for guests, as the presentation is lovely. I usually serve this over couscous with a green vegetable and/or salad. Enjoy!

Provided by MamaJ

Categories     Very Low Carbs

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup kalamata olive, pitted and diced
1 plum tomato, peeled, seeded, and diced
1 shallot, minced
1 tablespoon fresh basil, minced
1 tablespoon capers
1/4 teaspoon grated orange zest
1 teaspoon fresh lemon juice
1 teaspoon olive oil
salt
pepper
1 lb cod fish fillet
lemon pepper
salt
cooking spray
1 teaspoon olive oil

Steps:

  • Mix all salsa ingredients together and adjust salt and pepper to taste.
  • Pat fish dry and season with salt and lemon pepper.
  • Spray a non-stick skillet with cooking spray and heat over medium high heat.
  • Add olive oil to pan and heat until hot.
  • Cook fillets 4 minutes on each side or until done. Do not overcook.
  • Serve with salsa spooned over top.

Nutrition Facts : Calories 133.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 48.9, Sodium 208.8, Carbohydrate 2.4, Fiber 0.6, Sugar 0.5, Protein 20.7

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD



Cod with cucumber, avocado & mango salsa salad 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

Time 13m

Number Of Ingredients 9

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, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

COD WITH SALSA



Cod with Salsa image

The Cod with Salsa recipe out of our category Salsa! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 36m

Yield 4

Number Of Ingredients 12

5 Red tomatoes
6 yellow tomatoes
3 Tbsps olive oil
3 scallions
1 green chili pepper
1 garlic clove
1 handful Arugula
10 grams Sesame seeds
2 Tbsps lemon juice
salt
peppers
4 fish fillets (each about 150 grams, such as pollock or cod)

Steps:

  • Rinse and dry tomatoes. Halve (or cut into wedges) red and 4 yellow tomatoes and remove stalks, depending on size. Blanch remaining yellow tomatoes in boiling water, rinse in cold water and peel. Coarsely chop and combine with 1 tablespoon of oil, purée.
  • Rinse and dry scallions, halve lengthwise and cut into fine rings. Halve chile pepper, remove seeds and ribs and dice finely. Peel garlic and squeeze into pureed tomatoes. Rinse arugula and shake dry. Set some leaves aside for garnishing, finely chop the rest. Add together with scallions and chile pepper to tomato puree. Add 1-2 tablespoons of lemon juice and season with salt and pepper.
  • Rinse fish fillets and pat dry. Drizzle with remaining lemon juice and season with salt and pepper. Heat remaining oil in a pan and cook fish for about 6 minutes, turning.
  • Arrange tomatoes and arugula on plates. Top with fish and salsa on top and serve.

Nutrition Facts : Calories 252.65 kcal, Fat 12.9 g, SaturatedFat 1.76 g, Protein 20.77 g, Carbohydrate 15.93 g, Sugar 0 g, Cholesterol 51.3 mg

COD WITH MEDITERRANEAN SALSA



Cod with Mediterranean Salsa image

Categories     Olive     Tomato     Sauté     Quick & Easy     Low Cal     Basil     Cod     Gourmet

Yield Serves 2

Number Of Ingredients 11

1/3 cup Kalamata or other brine-cured black olives, pitted and diced
1 plum tomato, seeded and chopped
1 shallot, minced
1 tablespoon julienne fresh basil leaves
1 tablespoon drained capers
1/4 teaspoon freshly grated orange zest
1 teaspoon fresh lemon juice
2 tablespoons olive oil
freshly ground black pepper
two 6-ounce pieces cod fillet
Garnish: fresh basil sprigs

Steps:

  • In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
  • Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
  • Spoon salsa over cod and garnish with basil sprigs.

More about "cod with salsa recipes"

MARINATED COD WITH CITRUS SALSA | IGA RECIPES
marinated-cod-with-citrus-salsa-iga image
Marinate cod fillets in half the dressing for about 1 hour. Place cod fillets on a parchment-lined baking sheet and bake for 10 to 12 minutes or until fish flakes away easily with a fork. In the meantime, prepare citrus salsa. Using a sharp …
From iga.net


BLACKENED COD WITH CORN MANGO SALSA RECIPE - CHISEL & FORK
2019-08-01 Ingredient Notes. Salsa - I like to make a fresh corn mango salsa to go on top, but you can also buy something from to store or give this corn mango salsa a try. Cod - when it …
From chiselandfork.com
Ratings 14
Category Main Course
Cuisine American
Total Time 10 mins
  • In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub the seasoning into the fish, making sure it's entirely coated.
  • Heat 1 tbsp olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 4 minutes per side or until blackened. Remove from skillet and top with corn mango salsa.


BAKED COD WITH MANGO SALSA - CHOCOLATE SLOPES®
2015-06-30 Preheat oven to 400 F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Place cod on baking sheet and sprinkle with paprika, salt and pepper. …
From chocolateslopes.com
Servings 4
Total Time 32 mins
Estimated Reading Time 3 mins


BAKED COD WITH ITALIAN SALSA VERDE - SANDRA VALVASSORI
2021-03-26 If you give this Baked Cod with Salsa Verde recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank …
From sandravalvassori.com
4.5/5 (2)
Category Dinner
Cuisine Italian
Total Time 35 mins
  • Make the salsa verde: In a food processor, pulse the parsley, basil, anchovies, capers, and garlic to a coarse consistency. Add a few tablespoons of water if needed to help the mixture blend easier. Add the breadcrumbs, vinegar and a few grinds of pepper. Pulse a few more times until well blended but still a little chunky, scraping down the sides as needed. With the food processor running, slowly pour in the olive oil until just blended.
  • If using the sauce within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before using.
  • Make the Fish: Preheat oven to 425ºF and line a baking sheet, or roasting pan, with parchment paper.
  • Drizzle a little olive oil on both sides of the fish and season with salt and pepper. Bake for about 12 to 15 minutes, or until fish flakes easily. Serve immediately topped with Italian salsa verde and lemon wedges on the side.


BLACKENED COD WITH FRESH PINEAPPLE SALSA - A KITCHEN ADDICTION
2020-06-02 Starting with this blackened cod with fresh pineapple salsa made with wild Alaska seafood! Simple seafood meals are a great way to get essential nutrients without spending a …
From a-kitchen-addiction.com
4.6/5 (7)
Category Main Dish
Servings 2
Estimated Reading Time 4 mins
  • In a medium bowl, stir together pineapple, tomato, red onion, cilantro, green chiles, jalapeno, garlic cloves, lime juice, and salt and pepper. Set aside.
  • In a small bowl, whisk together chili powder, garlic powder, salt, paprika, black pepper, and canola oil.


SPICY COD WITH PEACH NECTARINE SALSA - PALEOMG
2015-07-23 First, make salsa. Place all ingredients in a medium bowl, mix, taste to see if extra salt is needed. Place in fridge to keep cool while you make the cod. Place a large cast iron …
From paleomg.com
5/5 (4)
Estimated Reading Time 4 mins
Servings 4
  • First, make salsa. Place all ingredients in a medium bowl, mix, taste to see if extra salt is needed. Place in fridge to keep cool while you make the cod.
  • Place a large cast iron skillet over medium-high heat. Sprinkle each piece of cod with paprika, cayenne pepper, salt and cumin on both side. Once pan is very hot, add cod to pan and cook on both sides for 3-4 minutes, until flaky but not overcooked.


PAN-SEARED BLACK COD WITH GRAPE SALSA RECIPE - BEN TOWILL ...
2020-06-04 The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving. The seared …
From foodandwine.com
Servings 10
Total Time 40 mins
  • Preheat the oven to 350°. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.
  • In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook until just white throughout.
  • Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.


32 BEST COD RECIPES - THE SPRUCE EATS

From thespruceeats.com
  • Basic Fried Cod. Sometimes, you just want a simple fried fish recipe that you can turn to over and over again. Add this one to your repertoire, and you will never need to buy another bag of frozen breaded fish fillets.
  • Skillet Fish Nuggets. If your kids love fish sticks, try making these fish nuggets at home to have more control over the ingredients. Using a premade pancake mix means you can whip these up in a flash, and the whole family will enjoy this take on fish sticks or frozen patties.
  • Cornflake-Crusted Baked Cod. For a similar crunchy texture to store-bought fish sticks, try this cornflake-crusted cod. The crust creates a lovely contrast to the flaky fish, and a hint of Dijon mustard gives it a little zip.
  • Herb-Baked Fish Fillets. If you've forgotten to take fish out of the freezer to thaw, this easy recipe will save dinner. The fish gets covered with crushed cornflakes and an herbed butter before baking, for a lovely and fragrant protein that everyone will enjoy.
  • Baked Lemon Garlic Cod. Lemon and garlic make great pairings for mild cod, giving it a fresh and zesty flavor. This simple fish dish comes out low fat and gluten free, plus you can have it on the table in under half an hour.
  • Slow Cooker Fish Chowder. When you don't have a lot of time, try a creamy fish chowder in the slow cooker. Evaporated milk gives it a hearty heft and bacon lends a smokiness that complements the flaky fish perfectly.
  • Panko-Crusted Fish Fillets. A panko coating gives cod fillets a crispy, crunchy texture that creates a wonderful contrast to the flaky fish. Some Creole or Cajun seasoning spices it up wonderfully, but you can add any type of seasoning that you prefer.
  • Baked Fish Florentine. Layer spinach, flaky cod, and cream of mushroom soup, then top them with buttery breadcrumbs for a flavorful one-pot meal that also comes packed with nutrition.
  • Classic Fish and Chips. Take your family to the chip shop without leaving the house using this classic fish and chips recipe. It works great with cod and starchy potatoes such as Yukon or russet.
  • Crispy Lemon Cod. Fans of fried fish will love this crispy cod with a light lemon sauce. Because you coat the fish in breadcrumbs, then pan-fry them yourself, you know what goes in them every step of the way.


BAKED COD WITH MANGO SALSA - FIT N FUN FOR THE LONG RUN
2019-09-06 You can use most any white fish for this recipe, but we most often use either Cod, Halibut or Mahi Mahi. I love to pair white fish with a fresh salsa on top. And quite frankly, a great glass of white wine pairs nicely with it as well. Give this Baked Cod with Mango Salsa a try, and see if you love it as much as we do! Cod has many health benefits. It is packed with healthy …
From fitnfunforthelongrun.com
Servings 6
Total Time 40 mins
Estimated Reading Time 3 mins


COD SALSA WITH GREENS - FOOD | DRINK | RECIPES
Place the cod in a small greased roasting tin and roast for 10 minutes. Spoon over the salsa and cook for a further 5-10 minutes or until the fish is cooked through. 2. Meanwhile, cook the cabbage and beans in boiling water for 3-4 minutes until just tender. Drain, stir in the butter and season to taste. Serve topped with the cod and salsa sauce.
From waitrose.com
5/5 (5)
Total Time 25 mins
Servings 2
Calories 227 per serving


PAN-SEARED COD IN SALSA - HIGH PROTEIN RECIPE - DIET DOCTOR
2021-05-25 Pan-seared cod in salsa with queso fresco. Instructions. Instructions are for 2 servings. Please modify as needed. Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets. Heat the oil in a skillet over high heat. When the oil is hot, add the fish and sear for 1.5 minutes on each side. Reduce heat to low and pour the prepared salsa around the filets. …
From dietdoctor.com
5/5 (24)
Calories 446 per serving
Category Dinner


PAN-FRIED COD WITH MEXICAN SALSA | IGA RECIPES
Recipes; Pan-fried Cod with Mexican Salsa; Pan-fried Cod with Mexican Salsa by Geneviève O'Gleman. Main course | Easy | 30 minutes. Preparation time. 10 minutes Cooking Time. 20 minutes Serves. 4 Main course Easy Total time: 30 minutes Read mode Print. Recipe details Ingredients Select all 250 mL (1 cup) basmati rice; 500 mL (2 cups) water; 5 mL (1 tsp.) …
From iga.net
Servings 4
Total Time 30 mins


COD WITH ITALIAN STYLE SALSA - PALEO LEAP
Here’s a quick and classic dinner recipe for appreciating the tomato bounty in style, with a chunky fresh salsa spooned over pan-fried cod. One of the most important secrets to making this dish a success comes before you even lay hands on a knife or a pan: keep the tomatoes out of the refrigerator. Tomatoes are fragile and temperatures below 45° F (almost all refrigerators) will …
From paleoleap.com
Estimated Reading Time 2 mins


LOW-CARB FISH TACOS WITH CUCUMBER SALSA RECIPE | LEITE'S ...
2022-01-06 Dip the cod into the dry mixture followed by the egg, letting any excess egg drip back into the bowl. Dip the cod back into the dry mixture, coating all sides, and place on a plate. Repeat with remaining fish until all the cod has been coated. In a large skillet over medium-high heat, warm 1/4- to 1/2- inch (6 to 12 mm) oil.
From leitesculinaria.com
Reviews 2
Category Entree
Cuisine Mexican
Total Time 50 mins


TOM BRADY’S TB12 FRESH COD WITH SALSA VERDE RECIPE
2020-08-13 To make the salsa verde: Put capers, anchovy filets, garlic, Dijon mustard, sherry vinegar, lemon juice, olive oil (except for the parsley and mint) into a food processor and pulse until finely chopped, scraping down the sides as needed. Add parsley and mint leaves and continue to pulse until chopped & well combined. Taste & adjust seasoning as needed. Store …
From nutritiouslife.com
Category Dinner
Estimated Reading Time 4 mins


BAKED COD WITH SALSA - ALL INFORMATION ABOUT HEALTHY ...
Pan-Seared Cod in Salsa - High Protein Recipe - Diet Doctor hot www.dietdoctor.com. Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets. Heat the oil in a skillet over high heat. When the oil is hot, add the fish and sear for 1.5 minutes on each side. Reduce heat to low and pour the prepared salsa around the filets. Simmer the fish in the salsa for 3-4 minutes. …
From therecipes.info


BAKED COD WITH PEACH TOMATO SALSA: A FARMERS MARKET CHALLENGE
2018-05-21 That’s how this baked cod with peach tomato salsa was born! Baked Cod with Peach Tomato Salsa. It’s light and fresh and full of summer flavor. Gluten-free and dairy-free, too. The best part is it comes together in just about 20 minutes. The cod is seasoned with chili powder, cumin, and lime juice for a nice little kick. The peach tomato ...
From sofabfood.com


PAN-FRIED COD WITH TOMATO CONCASSE’ - NICK STELLINO
For The Cod: 4 pieces of Cod 5 oz. each. 2 tablespoons of extra light olive oil. 1 teaspoon of Stellino Rub (See Below) 2 tablespoons of softened butter . Recipe for Stellino Rub: 1 tbsp of onion powder. 1 tbsp of garlic powder. 1 tbsp of paprika. 1 tbsp of salt. 1 tbsp of pepper . Instructions: To make the tomato concasse’ mix, in a bowl, the tomatoes, basil, garlic olive oil, …
From nickstellino.com


SPANISH MARINADED COD WITH SALSA SWEET POTATOES
2016-08-27 Search for: Menu. Recipe Search; Recipes. Breakfast; Light Bites; Dinner; Dessert
From freefromfavourites.com


COD WITH SALSA - START COOKING
Simple recipe Cod is a very mild tasting white fish. Salsa, particularly fruit salsas, add the perfect zing this delicate fish. Choose something like pineapple or mango peach. (The pineapple salsa I chose at my supermarket had a bit of a kick to it, whereas the mango peach salsa had a sweeter, more delicate flavor.) Preheat your oven to 350 degrees, and, if you’re going to serve your fish ...
From startcooking.com


Related Search