Toasted Coconut Cod with Pomegranate Salsa


Main Dish
Toasted Coconut Cod with Pomegranate Salsa

Primary Media

Cod topped with pomegranate seeds, diced peppers, red onion, and toasted coconut

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Recipe Data


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    Servings and Ingredients

    Serves 4
    c.Hy-Vee shredded coconut
    1 lbs.cod fillets, thawed if frozen
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    2 tbsp.Hy-Vee lemon juice
    3 tbsp.coconut oil
    1medium tomato, chopped
    ½medium red onion, finely diced
    ½ c.pomegranate arils
    ¼ c.fresh cilantro, chopped
    ½lime, juiced
    ½orange, juiced

    Things To Grab

    • 2 large skillets
    • Spatula
    • Meat thermometer
    • Small bowl


    1. To toast coconut, in a skillet, heat coconut over low-medium heat and stir, cooking for about 4 to 5 minutes, or until toasted.

    2. Season cod on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add cod and cook until the edges are opaque, about 3 to 4 minutes. Using a spatula, gently flip the fish. Immediately cover fish with toasted coconut mixture and continue to cook until fish is easily flaked with a fork (145 degrees).

    3. For salsa, combine tomato, red onion, pomegranate arils, cilantro, lime juice and orange juice. Serve cod topped with salsa.

    Nutrition facts


    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 55mg
    • Sodium: 350mg
    • Total Carbohydrates: 12g
    • Protein: 19g

    Daily Values

    Vitamin A 6%
    Vitamin C 30%
    Iron 2%
    Calcium 2%