Cod With Roasted Pineapple-Black Bean Salsa

12 02 2014

I didn’t make it to the grocery store this past weekend, so meal-planning this week is all about using up my pantry/freezer, etc. I just so happen to have a little pineapple leftover from another meal, a can of black beans and some frozen cod.  Sound strange? Believe it or not, it’s delicious….and super simple!

Cod With Roasted Pineapple-Black Bean Salsa

Cod With Roasted Pineapple-Black Bean Salsa

The following serves 2 (adapted from Everyday With Rachel Ray):

  • 3 slices (1/2 inch thick) pineapple
  • 2 cod filets
  • Salt and pepper
  • Extra-virgin olive oil
  • 2 Tbsp, plus 2 tsp lime juice
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 2 oz mild diced green chilies (half of a small can)
  • Cayenne pepper
  • 1 can (15 oz) black beans, rinsed
  • 1/2 cup cilantro, chopped

Preheat the broiler to high. Arrange pineapple on a foil-lined baking sheet. Broil until lightly browned, 12 to 15 minutes, flipping once. Let pineapple cool, then chop.

Season filets with salt and pepper; rub with 1/2 Tbsp oil. Arrange the filets on the same foil-lined baking sheet you used for the pineapple and drizzle with 1 tsp lime juice. Broil until opaque and flaky and slightly browned on top, 10 to 12 minutes.

While the fish bakes, warm a drizzle of oil in a medium skillet over medium-high heat and cook onion for a few minutes. Add the chiles, a dusting of cayenne and the beans. Cook for a few minutes, stirring occasionally until the beans are warmed through. Remove from heat and let cool slightly, then toss with pineapple, cilantro and remaining 2 Tbsp lime juice and 1 Tbsp oil. Season with salt and pepper to taste.

Serve the cod topped with the pineapple-black bean salsa. Serve over brown rice or with an arugula salad (as pictured here) to round out the meal. You could also serve this in tortillas for taco night!



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