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This Easy Cod with Pineapple-Mango Salsa and Coconut Rice will be one of the most delicious and flavorful meals you will ever make and have. Made with tender and flaky cod, a juicy and zesty pineapple-mango salsa, all served over a rich and tasty coconut rice. This dish is a perfectly satisfying and nutritional dinner the whole family will love.
Easy Cod with Pineapple-Mango Salsa and Coconut Rice
Once the hot summer days hit the last thing I want is to be spending a lot of time in the kitchen. Don’t get me wrong, I love to cook and enjoy the time I spend creating new recipes. The thing is that turning on the stove and oven just warms up the house way more than we would like in the summer. Even when the AC is blasted!
Also, I want to spend as much time as possible outside enjoying the summer. We love to head to the beach on those hot days. Plus, the summer is just so short we want to make the most of it. Easy and refreshing meals are always the answer.
The thing about this recipe is that you can make it on both the grill or the oven. Cooking your fish in parchment paper makes it so easy. It basically steams your fish without the need of using a steamer. All while making less of a mess and much less dishes to do.
Health Benefits of Cod:
- Great source of Omega-3’s
- Anti-inflammatory
- Promotes cardiovascular health
- Protects against Alzheimer’s and Dementia
- Aids weight loss and metabolism
- Improves mood
- Helps prevent cancer
How to cook fish in parchment paper:
The easiest way to cook fish is in parchment paper. Just place your fish and any veggies you wish in the middle of a piece of parchment paper. Fold your parchment paper over the fish and on the sides. It should look like a bag.
Place your parchment bag either in your oven or grill. This method technically steams your fish without needing to use a steamer. It’s a really simple and quick way to cook fish. The best part is that you won’t dirty any pans. Just remove your fish once it’s done, remove from the bags and serve.
What you need to make this Easy Cod with Pineapple-Mango Salsa and Coconut Rice:
Ingredients:
- Cod
- Pineapple
- Mango
- Jalapeño Pepper
- Yellow Onion
- Cilantro
- Lime
- Jasmine Rice
- Coconut Milk
- Pink Salt
- Paprika
- Rice Vinegar
Equipment:
- Parchment Paper
- Small Saucepan
- Small Mixing Bowl
- Baking Sheet Pan
Can I make the Pineapple-Mango Salsa ahead of time?
Yes. you can certainly make this salsa ahead of time. The flavors will marinade and make it even more tasty. Also, cold salsa over warm fish tastes even better. You can keep this salsa in the fridge for 1-2 days. Keep in a mason jar tightly sealed so that it remains fresh.
Can I use this Pineapple-Mango Salsa in other dishes?
This Pineapple-Mango Salsa is super refreshing, flavorful and goes great with a variety of dishes. Serve it with grilled chicken, chicken or steak burrito bowls, or even serve it as a dip with chips.
Like this Easy Cod with Pineapple-Mango Salsa and Coconut Rice? You may also like these other seafood recipes:
- Air Fryer Parmesan Crusted Cod
- Teriyaki Salmon Bowls
- Baked Salmon with Lemon Dill Sauce
- Shrimp Fried Rice
- Shrimp Fajitas
- Seafood Scampi with Pasta
- Mahi Mahi Burgers with Chipotle-Avocado Spread
- Coconut Shrimp Ceviche
- Avocado Kale Pesto Salmon with Asparagus
- Shrimp Skewers with Avocado Mango Salsa
- Sheet Pan Salmon and Veggies
- Quinoa Chicken and Seafood Paella
- Singapore Spaghetti Squash Noodles
Easy Cod with Pineapple-Mango Salsa and Coconut Rice
This Easy Cod with Pineapple-Mango Salsa and Coconut Rice will be one of the most delicious and flavorful meals you will ever make and have. Made with tender and flaky cod, a juicy and zesty pineapple-mango salsa, all served over a rich and tasty coconut rice. This dish is a perfectly satisfying and nutritional dinner the whole family will love.
Ingredients
For Cod:
- 1-1.5 lb cod (about 4 filets)
- 1 tbsp avocado oil
- 1 tbsp rice vinegar
- 1 tsp paprika
- 1 tsp parsley
- 1/2 tsp pink sea salt
For Pinapple-Mango Salsa:
- 1 cup thinly diced pineapple
- 1 mango (diced)
- 1/2 small yellow onion
- 1 jalapeño (seeded and diced)
- 1 tbsp lime juice
For Coconut Rice:
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 1 cup white jasmine rice
- 1 tsp pink sea salt
- 1 cup vegetable broth
- 2 cups coconut milk
Instructions
-
Preheat oven at 350 degrees or grill on medium-low heat.
-
Roll out a piece of parchment paper long enough to cover cod and fold over and on the sides. Dab cod dry with a paper towel and place on top of parchment paper. Drizzle avocado oil and rice vinegar over cod and sprinkle with paprika, parsley and pink sea salt. Rub oil, vinegar and spices all over on both sides of cod filets.
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Bring both ends of parchment paper over your fish and fold down. Do the same with each side. It should look like fish is wrapped in a bag.
-
Place wrapped cod in oven or grill and allow to cook for 20 minutes. If baking cod, place on a baking sheet pan to make it easier to move fish back and forth between oven and counter.
-
Place a small sauce pan on stovetop and drizzle with olive oil for rice. Bring oil to a heat on high. Toss in garlic and sauté for about 1 minute. Stir in rice and pink sea salt and sauté for another minute to toast rice. Pour vegetable broth and stir. Bring to a boil and pour in coconut milk. Bring to a boil again. Reduce heat to low and cover your rice. Cook for 25 minutes stirring occasionally.
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While fish and rice cook, thinly dice pineapple and measure out 1 cup. Thinkly dice mango, yellow onion and jalapeño pepper (remove seeds for less heat). In a small mixing bowl, combine all the ingredients for salsa and keep refrigirated until fish and rice are ready.
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Once fish is cooked through, carefully remove from oven or grill. If you used grill, place wrapped fish on a baking sheet pan or platter to easily bring back to the kitchen. Use oven mittens to carefully rip open parchment paper wrap. Remove fish filets and place on serving plates. Serve coconut rice on the side of fish. Top cod with pineapple-mango salsa. Enjoy!
Recipe Notes
How to cook fish in parchment paper:
The easiest way to cook fish is in parchment paper. Just place your fish and any veggies you wish in the middle of a piece of parchment paper. Fold your parchment paper over the fish and on the sides. It should look like a bag.
Place your parchment bag either in your oven or grill. This method technically steams your fish without needing to use a steamer. It’s a really simple and quick way to cook fish. The best part is that you won’t dirty any pans. Just remove your fish once it’s done, remove from the bags and serve.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
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