Best Salsa Cod Recipes

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
• Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
• In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
• Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
• Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

COD WITH MEDITERRANEAN SALSA

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.

COD WITH ROASTED TOMATO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
• Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
• Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

COD WITH MEDITERRANEAN SALSA

Steps:

• In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
• Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
• Spoon salsa over cod and garnish with basil sprigs.

BLACKENED COD WITH MANGO SALSA

Steps:

• Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
• Preheat oven to 400F degrees.
• To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
• Rub the blackening paste on one side of the fish.
• Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
• Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
• For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.

PAPRIKA-SPICED GRILLED COD AND PARTY-IN-YOUR-MOUTH MANGO SALSA!

Steps:

• Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Season the cod with the paprika, salt, and pepper; brush with the canola oil.
• Cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in the warm tortillas topped with the mango salsa.

CRUNCHY SALSA COD

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
• Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.

COD WITH WARM AVOCADO SALSA

Steps:

• Sprinkle salt and pepper on the cod.
• Heat the oil in a medium frying pan.
• Pan-fry the cod for 5-6 minutes or until just cooked through.
• Add the white wine vinegar and lime juice.
• Cook for a further 30 seconds.
• Remove the fish and place on a serving plate, keep warm.
• Stir the tomatoes, avocado and chervil into the pan until warmed through.
• Do a taste check, add more lime juice if needed.
• Place the warmed salsa on the fish and serve.

COD WITH TOMATO-BASIL SALSA PARCHMENT PACK

Steps:

• Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop.
• Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
• Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine.
• Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately.

COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA

Steps:

• Salsa:.
• Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
• In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
• Fish:.
• Preheat the oven to 375 degrees F.
• Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
• Season the fish on both sides with salt and pepper to taste.
• Place fish in the pan.
• Sprinkle the fish with the lemon and orange zests.
• Drizzle olive oil over the fish.
• Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
• Remove to a platter, spoon salsa and any pan juices over, and serve.

TAMARIND-GLAZED BLACK COD WITH HABANERO-ORANGE SALSA

Steps:

• Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.
• * Available at many supermarkets and at specialty foods stores and Latin markets.

COD BAKED ON A BED OF SALSA AND SPINACH RECIPE - (4/5)

Steps:

• Heat the oven to 450*. Coat an 8-inch square or other small glass baking dish with cooking spray. In a large skillet over medium-low, heat the oil. Add the garlic, and stir until it begins to color, about 1 minute. Add the spinach, a handful at a time, and cook until it is all wilted. Stir in the salsa, then remove from the heat. Arrange half the spinach mixture in a layer over the bottom of the prepared baking dish. Arrange the fish in a single layer over it. Season with pepper. Spread the remaining greens mixture over the fish, then sprinkle with feta cheese. Bake for 20 minutes, or until the fish is opaque at the center. Serve with some of the pan juices over each portion.

ROASTED COD WITH SALSA VERDE

Steps:

• Warm 2 skillets over medium high heat.
• Add 2 TBS of the oil to each.
• Salt and pepper the fish fillets and place three, skin side down in each pan.
• Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• Turn the fillets over and reduce the heat to medium.
• Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• Cook about 5 minutes more.
• Serve with salsa verde if desired.
• For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• Gradually mix in just enough olive oil so the sauce holds together.
• Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• Using two spoons, form the salsa verde into quenelles on each plate with the fish.

PARSLEY SALSA VERDE WITH GRILLED COD

Steps:

• 1. To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mortar and pestle and grind to a paste. If you wish to do this in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using. 2. Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

COCONUT CRUSTED COD WITH MANGO SALSA (AIP-FRIENDLY!)

Steps:

• Combine all of the mango salsa ingredients and set aside. 2. Wash, dry, and debone the cod fillets. 3. Combine the coconut flour, ginger powder and salt on a plate or shallow bowl. Place the coconut milk in another shallow bowl, as well as the shredded coconut. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading. 4. Heat the coconut oil in the bottom of a skillet on high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout. Once the cod strips are in the pan, try not to fuss with them too much – because there is no egg in the breading, they are a little delicate. 5. Serve with mango salsa.

WILD PACIFIC COD IN TOMATILLO SALSA VERDE

Steps:

• 1. Marinade for the fish: in a glass pie dish (or something shallow for marinating the fish), finely chop garlic. Squeeze enough lime to make a tablespoon. Add the cayenne and cumin, olive oil and salt and then place fish in marinade, turning a couple of times. Cover and refrigerate for half an hour.
• 2. Grill in a tin foil boat for 12-15 minutes until flaky.
• 3. In the meantime, take zucchini and quarter it, drizzle with olive oil and your favorite seasonings and place on grill, turning after about 8 minutes till browned.
• 4. Remove and put these on a plate and drizzle salsa verde on both the fish and the zucchini. Add caprese and voila! A terrific light summer meal!

SALSA COD

Steps:

• If fish fillets are large, cut into 4 serving pieces. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter keep warm. Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine. Heat until hot. Spoon tomato mixture over fish.1 Serving: Calories 135 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 40mg Sodium 210mg Carbohydrate 6g (Dietary Fiber 1g) Protein 24g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.