Cod With Salsa Recipes
PAPRIKA-SPICED GRILLED COD AND PARTY-IN-YOUR-MOUTH MANGO SALSA!
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
Time 35m
Yield 4
Number Of Ingredients 15
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
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
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
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
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
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
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
From iga.net
BLACKENED COD WITH CORN MANGO SALSA RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 14Category Main CourseCuisine AmericanTotal 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®
From chocolateslopes.com
Servings 4Total Time 32 minsEstimated Reading Time 3 mins
BAKED COD WITH ITALIAN SALSA VERDE - SANDRA VALVASSORI
From sandravalvassori.com
4.5/5 (2)Category DinnerCuisine ItalianTotal 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
From a-kitchen-addiction.com
4.6/5 (7)Category Main DishServings 2Estimated 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
From paleomg.com
5/5 (4)Estimated Reading Time 4 minsServings 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 ...
From foodandwine.com
Servings 10Total 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
From fitnfunforthelongrun.com
Servings 6Total Time 40 minsEstimated Reading Time 3 mins
COD SALSA WITH GREENS - FOOD | DRINK | RECIPES
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5/5 (5)Total Time 25 minsServings 2Calories 227 per serving
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