Cod Fillet with Salad and Exotic Sauce
2
Ingredients
2 Cod fillet portions (Riberalves “Ready to Cook” cod loins)
1 large ripe Mango
4 slices of Pineapple
1 red onion
150 g mixed lettuce leaves
1 tbsp grated coconut
4 large mint leaves
1/2 lime
1 tsp agave syrup
1 tsp olive oil
salt, to taste
freshly ground black pepper, to taste
1 large ripe Mango
4 slices of Pineapple
1 red onion
150 g mixed lettuce leaves
1 tbsp grated coconut
4 large mint leaves
1/2 lime
1 tsp agave syrup
1 tsp olive oil
salt, to taste
freshly ground black pepper, to taste
Preparation
Place the still-frozen cod in a saucepan submerged in water over medium heat. Once it starts boiling, cook for 10 minutes, then remove the cod.
Dice half of the mango and 2 slices of pineapple. Roughly chop 1/4 of the red onion and combine everything with the mixed lettuce leaves.
Toast the grated coconut in a non-stick frying pan without any oil or fat, then let it cool.
For the sauce: blend the remaining half of the mango with 2 pineapple slices, 1 tablespoon of chopped red onion, the mint leaves, the juice of half a lime, the agave syrup, the olive oil, a pinch of salt, and freshly ground black pepper until smooth.
Serve the cod with the exotic salad, sprinkle with toasted coconut, and drizzle with the mango and pineapple sauce.