Toasted Coconut Cod with Pomegranate Salsa

Recipe

Toasted Coconut Cod with Pomegranate Salsa

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

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3.67 out of 5 stars
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6 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

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

    Directions

    1. To toast coconut, in a sauté pan, 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 3-4 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.
    3. For salsa, combine tomato, red onion, pomegranate arils, cilantro, lime juice and orange juice. Serve cod topped with salsa.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 30%
    0%
    Iron 2%
    0%
    Calcium 2%