Grilled cod with pineapple avocado salsa

Enjoy a delicious and healthy grilled cod recipe topped with a refreshing pineapple avocado salsa! Made with fresh ingredients like pineapple, avocado, cucumber, and spinach, and seasoned with lime juice and black pepper, this dish is perfect for a flavorful and nutritious meal. Easy to prepare and packed with vitamins!

  • 06 Jun 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 10 Ingredients

Grilled cod with pineapple avocado salsa

Experience the delightful combination of juicy grilled cod paired with a refreshing pineapple avocado salsa and a side of nutritious spinach. This recipe brings together tropical flavors and fresh ingredients, ensuring a healthy and delicious meal perfect for any occasion.

Ingredients:

16 oz cod
450g
1 cup pineapple
160g
1 avocado
200g
1 cup cucumber
130g
1 onion
330g
2 tbsp lime juice
30g
1 tsp salt
6g
1 short spray cooking spray oil
0.30g
2 dash black pepper
0.20g
1 cup spinach
30g

Instructions:

1. Prepare the Ingredients:
- Dice the pineapple, avocado, and cucumber into small, even pieces.
- Finely chop the onion.
2. Make the Pineapple Avocado Salsa:
- In a medium bowl, combine the diced pineapple, avocado, cucumber, and chopped onion.
- Add 2 tablespoons of lime juice to the mixture.
- Season with 0.5 tsp of salt and 1 dash of black pepper. Mix well to ensure all ingredients are evenly coated.
- Set aside to let the flavors meld while you prepare the cod.
3. Prepare the Cod:
- Preheat your grill to medium-high heat.
- Rinse the cod fillets under cold water and pat them dry with paper towels.
- Lightly salt (using the remaining 0.5 tsp of salt) and pepper (the remaining dash) the cod fillets on both sides.
- Spray the cod fillets lightly with cooking spray oil to prevent sticking.
4. Grill the Cod:
- Place the cod fillets on the preheated grill.
- Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
5. Plate the Dish:
- Place a handful of fresh spinach leaves on each serving plate.
- Lay the grilled cod fillets on top of the spinach.
- Generously spoon the pineapple avocado salsa over the grilled cod.
6. Serve Immediately:
- Serve the grilled cod with pineapple avocado salsa and spinach immediately while still warm.

Tips:

- Ensure the cod is fresh for the best flavor. It should smell like the ocean and have a translucent appearance.

- Marinate the cod in lime juice, salt, and black pepper for at least 15 minutes prior to grilling to enhance flavor.

- Cut the pineapple, avocado, and cucumber into small, consistent pieces for a balanced salsa texture.

- Use a grill pan or an outdoor grill to get those perfect grill marks on the cod fillets.

- Be careful not to overcook the cod, as it can easily become dry. Aim for an internal temperature of 145°F (63°C).

- Mix the salsa ingredients just before serving to maintain their fresh and vibrant appearance.

- For added flavor, consider adding a finely chopped jalapeño to the salsa.

This grilled cod with pineapple avocado salsa provides a delightful blend of textures and flavors that will surely impress your taste buds. The dish is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

Nutrition Facts
Serving Size340 grams
Energy
Calories 220kcal11%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 18g5%
Fiber 6g15%
Sugar 10g10%
Fat
Fat 8g9%
Saturated 1.22g4%
Cholesterol 55mg-
Vitamins
Vitamin A 33ug4%
Choline 90mg17%
Vitamin B1 0.16mg13%
Vitamin B2 0.18mg14%
Vitamin B3 2.50mg16%
Vitamin B6 0.44mg26%
Vitamin B9 80ug21%
Vitamin B12 2.25ug94%
Vitamin C 36mg41%
Vitamin E 1.85mg12%
Vitamin K 55ug44%
Minerals
Calcium, Ca 45mg3%
Copper, Cu 0.21mg24%
Iron, Fe 0.99mg9%
Magnesium, Mg 60mg15%
Phosphorus, P 390mg31%
Potassium, K 800mg23%
Selenium, Se 27ug48%
Sodium, Na 720mg48%
Zinc, Zn 0.99mg9%
Water
Water 290g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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