Cod with tropical salad with lime dressing
Ingredients
olive oil, to taste
2 tbsp cashew nuts
1 dessert spoon desiccated coconut
lime, to taste
flaky sea salt, to taste
black pepper, to taste
1 papaya
2 pineapple slices
1 small celery stalk
1/4 red onion
rocket (arugula), to taste
Preparation
Thaw the cod in advance in the refrigerator. Once thawed, pat dry thoroughly with paper towel and brush generously with olive oil on all sides.
Brush a non-stick griddle pan or hot plate with olive oil, heat well and grill the cod skin-side down for 10 to 15 minutes (depending on the thickness of the cod), turning halfway through. The cod is ready when it flakes easily.
Roughly chop the cashew nuts and toast in a dry non-stick pan. Lightly toast the desiccated coconut. Leave the cashews and coconut to cool.
For the dressing: mix together 3 tbsp olive oil, 1 tbsp lime juice, flaky sea salt, black pepper and lime zest.
In a salad bowl, combine the diced papaya and pineapple, the celery cut into half-moons and the chopped red onion. Add the rocket, cashews and dressing, and toss well.
Serve the grilled cod loin steaks with the tropical salad, sprinkled with toasted coconut and lime zest.