Pacific cod with pineapple pico de gallo is a complete, healthy meal. It's also a great alternative to your regular everyday salsa on tacos.
The flavors in these dishes are all fairly mild, sweet and tangy with just a hint of spice. Pair the fish with spanish rice. To save time, make both the pico de gallo and the rice ahead of time, then reheat the rice while you cook the fish. The cod takes just minutes to cook. That makes this a great mid-week, healthy meal.
It’s easier to cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). I used the jalapeno sparingly and just put a little in since the accompanying flavors are more complex and I didn’t want it too spicy. Season the cod with a drizzle of olive oil, salt and pepper, the garlic and jalapeno.
Next, heat (medium-high) a couple table spoons of extra virgin olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes, then flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done.
Garnish with fresh cilantro and lemon slices. This Pacific cod recipe is low-fat and low-carb.
Pacific cod with pineapple pico de gallo
Mild, sweet and tangy with just a hint of spice. Sauteed Pacific cod in garlic and diced jalapeno is served with pineapple pico de gallo and Spanish rice.
Ingredients: Pineapple pico de gallo
1/2 cup fresh pineapple (cut into small pieces)
1 – 2 fresh tomatoes (cut into small pieces)
1/2 a medium sized onion (diced (use a white or sweet onion))
1/4 cup fresh cilantro (cut into small pieces (1/4 cup more or less))
1/2 lime (juiced)
1 tsp jalapeno (diced (about 1 tsp, more or less to taste))
1 pinch salt & pepper
Ingredients: Sauteed Pacific cod in garlic and jalapeno
1 1/4 lb fresh Pacific cod (cut into portions)
1 – 2 cloves garlic (crushed)
1 tsp fresh jalapeno (diced)
extra virgin olive oil
1 pinch salt and pepper
lemon slices and cilantro pieces (for garnish)
Pineapple pico de gallo
For the pineapple pico de gallo – combine all ingredients in a medium bowl and gently toss. Make this ahead of time. It will keep in the refrigerator for a few days.
Sauteed Pacific cod
Cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). Season the cod with a drizzle of olive oil. Then salt and pepper, garlic and jalapeno.
Next, heat (medium-high) a couple tablespoons of olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes. Flip it once and finish cooking for another couple minutes.
It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done.
Source: northwestspoon.com
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