{"id":16081,"date":"2026-05-19T10:08:27","date_gmt":"2026-05-19T09:08:27","guid":{"rendered":"https:\/\/riberalves.pt\/?post_type=receitas&p=16081"},"modified":"2026-05-19T10:08:29","modified_gmt":"2026-05-19T09:08:29","slug":"cod-fillet-with-salad-and-exotic-sauce","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/cod-fillet-with-salad-and-exotic-sauce\/","title":{"rendered":"Cod Fillet with Salad and Exotic Sauce"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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