I know, it’s been a while since I’ve posted, but I’m back and hope I haven’t lost my few loyal readers! Since I’ve been away, I must say my cooking style has changed a little – for one I use about a quarter of the olive oil and everything still tastes great. I used to go through a bottle of olive oil every other week, but now that I’m on this P90X kick I’ve tried to cut back – the way I like it, it really can’t be healthy. I’m also eating more veggies, and focusing more on portion control. Really, I don’t have to fill my plate every night – especially since my plates are huge!
So, tonight we had Steamed Cod with Mango Salsa – it doesn’t get any healthier or easier than this recipe. Really this is a must try. The fish is so fresh and flaky and the mango salsa adds the perfect sweetness.
2 6-8 ounce filet of wild cod
1/2 yellow onion sliced in half moons
1 red pepper sliced length wise
4-5 basil leaves
2 tbs. extra virgin olive oil
1/2 lemon, juiced
salt/ pepper to taste
1 mango diced
2-3 green onions sliced
1/2 red pepper diced
1/2 lime, juiced
1/2 jalapeno minced
1) Preheat oven to 400. Arrange sliced onions and red peppers on 2 large squares of parchment paper. Place fish on top and drizzle each with a Tbs of olive oil and lemon juice. Season with salt, pepper, and torn basil leaves.
2) Make packets with the parchment paper: take two ends of the parchment paper and fold down then twist the sides together. Make sure there are no gaps where air can escape.
3) Bake in oven for 20-25 minutes. The packets should puff up.
4) Mix all the ingredients for the mango salsa and serve over the fish.
Serve left over mango salsa with chicken, shrimp, quesadillas – it makes everything taste better!