Grilled cod with pineapple avocado salsa
This grilled cod features a succulent, flaky texture paired with a vibrant pineapple avocado salsa, creating a delightful tropical dish. Served on a bed of fresh spinach, it's a healthy meal that’s quick and easy to prepare.
Cook time 20 min
Prep time 15 min
Ingredients:
16 oz cod1 cup pineapple
1 avocado
1 cup cucumber
1 onion
2 tbsp lime juice
1 tsp salt
1 short spray cooking spray oil
2 dash black pepper
1 cup spinach
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.
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.
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.
Grilled cod with pineapple avocado salsa FAQ:
Grill the cod fillets for about 4-5 minutes on each side. The fish is done when it is opaque and flakes easily with a fork. Cooking times may vary depending on the thickness of the fillets.
Yes, you can use frozen cod. Make sure to thaw it completely in the refrigerator before cooking, and pat it dry to remove excess moisture for better grilling results.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid drying out the fish.
If you're looking to substitute avocado, you could use diced mango or even a small amount of Greek yogurt for creaminess. Keep in mind that the flavor and texture will be different.
In addition to spinach, consider serving rice, quinoa, or a light salad to complement the grilled cod and salsa. These sides enhance the tropical flavors of the dish.
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.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 20g
Carbohydrates 18g
Fiber 6g
Sugar 10g
Fat 8g
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