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After avoiding fruit for most of the winter, I am happy the summer is here and all of my favorite tropical fruits are on sale once again! While I try not to go nuts on fruit on a daily basis, I enjoy using some occasionally to compliment a nice fresh meal, especially in the spring and summer. This is a simple but tasty way to enjoy cod – the dish has a hint of sweetness from the mango salsa and a little crunch from a cabbage “taco” shell.
- For the Salsa:
- 1 mango, peeled, pitted and diced
- 1 avocado, peeled, pitted and diced
- ¼ cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 lime, juiced
- ⅛ teaspoon sea salt
- For the Tacos:
- ½ teaspoon sea salt
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- 16-24 oz cod fillet
- 1 tablespoon coconut oil
- 1 red cabbage, outer leaves carefully removed
- 1 cup romaine, shredded
- 1 lime, juiced
- a few sprigs cilantro, for garnish
- Combine the salsa ingredients in a small bowl and refrigerate.
- Wash, dry, and debone the cod fillets.
- In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
- Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the fish for a few minutes per side, or longer depending on the thickness of the fillet. It is finished when the fish easily flakes. Remove from the pan and place in a small bowl, breaking up the flakes of fish and coating with lime juice.
- Assemble a taco with a cabbage leaf, lettuce, fish, and mango salsa, garnishing with cilantro leaves.