I am a huge fish fan. Luckily, the Santa Rosa Seafood is at my local farmers market and brings absolutely amazing selections! Last week, I picked up some lovely cod.
Now, to me, I like cod, but it isn’t the most interesting of fish. So, if I am not turning into fish and chips, I like to combine it for fish pie, with salsas, and other things with lots of flavor. This time, I did a cod and avocado salsa. Very California, very yummy.
1 lb fresh cod (frozen fish gets a weird, watery texture)
3 ripe avocados
1 lb ripe, vine ripened tomatoes
1/2 red, yellow or orange bell pepper
1 jalepeno, stemmed and seeded
3 T red onion
2 garlic cloves
1 tsp cumin
1 bun cilantro
1/2 bun flat leaf parsley
salt, pepper and olive oil
Preheat oven to 350.
Place the cod filet(s) on parchment paper. Drizzle a bit of olive oil on them (approx 1 T) and sprinkle salt on them (about 1 t). Grind some fresh pepper over the filet(s). Create and envelop around the cod. If you don’t know how to do that, see instructions here.
Place the packet on a baking sheet and place in oven. Cook for 20-24 minutes. After 20 minutes, test the cod to see if it is flaky, but not over cooked. When cooked through, remove from oven and allow to cool a bit.
Core the tomato and chop it into 1/3 inch dice. You can seed the tomato first if you want less watery/more chunky salsa, but I don’t find this necessary most of the time. Remove the seeds from the avocados and cut them into 1/3 inch dice. Core, remove the ribs and dice the bell pepper into a fine dice. Dice 1/3 c red onions.
Place the diced tomato, avocados, red onions, and bell pepper into a large bowl and mix together. Open the fish envelop and flake the layers apart into bite size pieces. Add the fish to the avocado mix.
Juice one lime over the mixture. Crush a clove of garlic into the bowl. Add 1/2 a bun of the cilantro, finely diced. Add 1/4 c of finely diced parsley. Core, seed and remove the ribs from the jalapeno. Finely dice and add about 1/2 of the dice. Add a pinch of salt and the cumin. Mix everything together gently.
Taste your mixture. If you need heat, add the jalapeno. If you need acidity, add the lime. Garlic will add a bit of heat and flavor. Add more salt if necessary. Add additional cilantro or parsley to balance flavors and textures. Since all of these ingredients can vary widely on heat, size, and flavor, creating a balanced salsa will requiring adjusting the recipe every time you make it.
This can be served in a warm tortilla, with tortilla chips, wavy potato chips, or simply on its own.
#fish #cod #avocado #salsa #tomato #appetizer #eatinglight #summer #fresh