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
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Preheat oven at 350 degrees or grill on medium-low heat.
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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.
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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.
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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
Tips and Substitutions:
- Use any white fish in substitution for cod– Halibut is a great fish to use in this recipe too.
- Do not overcook your fish- This will cause for your fish to be dry with a rubbery texture.
- Chill your pineapple-mango salsa- This salsa is best served cold.
- Use full fat coconut milk- It will make for a richer and creamier rice.
- Rinse your rice- This will get rid of a lot of the starch. which will make for fluffier rice.