Grilled cod with pineapple avocado salsa and spinach
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!
- 08 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
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:
Instructions:
- Dice the pineapple, avocado, and cucumber into small, even pieces.
- Finely chop the onion.
- 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.
- 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.
- 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.
- 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.
- 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 and spinach 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 Size | 340 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 6g | 15% |
| Sugar 10g | 10% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.22g | 4% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 90mg | 17% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.50mg | 16% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 2.25ug | 94% |
| Vitamin C 36mg | 41% |
| Vitamin E 1.85mg | 12% |
| Vitamin K 55ug | 44% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 0.99mg | 9% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 800mg | 23% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 720mg | 48% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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