Chipotle Roasted Cod with Coconut Rice and Mango Salsa

by - 11:22 PM

I had no intention of blogging this recipe, it was just made up on a whim with what was in my fridge (MANGO time!) but I enjoyed it so much I had to share.

This is the perfect spring-is-here-summer-is-coming dish that you can whip up in 30 minutes – and I bet it would taste FANTASTIC on the grill.

Chipotle Roasted Cod with Coconut Rice and Mango Salsa
(Pardon the iphone pictures/terrible lighting on this one. I didn't want to have to wait to remake it and share!)


There are two secrets: coconut rice + chipotle infused olive oil. The olive oil may not be something you have on hand (most specialty olive oil stores will carry it, you can find it on amazon or make it yourself here) – I would recommend getting a bottle for summertime. The uses are endless, and the subtle sweet heat is perfect for any fish.

Coconut rice is also surprisingly easy to make - keep a few cans of coconut milk in your pantry and you can make it anytime.

Tip: Start the rice first, then prep the fish + finish the salsa while the fish bakes. It will all be done in 30 minutes.


Recipe: Chipotle Roasted Cod with Coconut Rice and Mango Salsa


Coconut Rice

1 1/2 cups uncooked rice
1 can coconut milk (stock up at trader joe's $)
1 can water

  1. Rinse the rice and add to a non-stick pot. 
  2. Empty the can of coconut milk + refill can with water and add to the pot.
  3. Stir, making sure to scrape the bottom and break up any rice clumps.
  4. Bring the pot to a boil, cover + reduce to a simmer for 20-30 minutes until liquid is absorbed.
  5. Fluff with a fork. Season with salt to taste.


Chipotle Roasted Cod


2 wild caught cod filets
4 lemon slices
1 slice roma tomato (will use the rest in the salsa)
Chipotle olive oil
Salt + pepper
  1.  Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. Thaw or unpack fish. Place on parchment paper.
  3. Season filets with salt and pepper to taste.
  4. Top with 2 slices of lemon, 1 slice tomato and drizzle with olive oil.
  5. Bake for 15 minutes or until fish flakes easily with a fork.


Mango Salsa

2 roma tomatoes
1 mango
Chipotle olive oil
Fresh lime juice
Salt + pepper
Chopped cilantro (optional)
  1. While the fish bakes, dice the tomatoes and peel and dice the mango. (I only ended up using half of my mango for two people)
  2. In a small dish, fold in olive oil and a squeeze of fresh lime.
  3. Season with salt and pepper to taste. 
  4. Top the fish and rice with the salsa.

Chipotle Roasted Cod with Coconut Rice and Mango Salsa

Chipotle Roasted Cod with Coconut Rice and Mango Salsa

I didn't have any cilantro on hand, but that would have made the dish even better. I also ended up adding some fresh arugula on the side for texture and greens.

So fresh. So healthy. So good.

Bon appetit!
xo,


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12 comments

  1. You will discover a couple tricks: coconut rice + chipotle infused organic olive oil. This organic olive oil most likely are not anything you could have around (almost all area of expertise organic olive oil outlets will probably carry it, you could find the item with amazon online or maybe allow it to become by yourself in this article) – Chance to find the buying a bottle of wine intended for the summer season. This works by using usually are almost endless, along with the simple lovely warm is made for almost any species of fish.

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  2. I would recommend getting a bottle for summertime. The uses are endless, and the subtle sweet heat is perfect for any fish.
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