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Tex Mex Spiced Cod

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Tex Mex Spiced Cod

with mango salsa and corn quinoa

Informations supplémentaires
30 min. | 575 kcal | easy | Express, Family | Printable version
1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Pour in the quinoa and cook for 15-16 minutes until tender. Drain. Add salt and pepper to taste. Bring another pot of water to a boil. Cook the corn 7-8 minutes. Drain and slice the kernels off the cob. Mix the corn with the quinoa.
2. Setup Cut the tomato into small cubes. Peel the mango and cut it into small cubes. Chop the shallot and cilantro. Zest the lime.
3. Make the salsa Mix the tomato with the mango, shallot, cilantro, lime zest, juice of half a lime, a drizzle of oil, salt and pepper.
4. Prepare the fish Put the flour and Tex Mex spices to taste in a large plate. You can reduce the amount of spices for children, or choose a spice they like. Pat the fish dry. Cover with the flour. Add salt and pepper.
5. Cook the fish Heat a drizzle of oil in a pan over medium-high heat. Cook the fish 2-3 minutes on each side.
6. Plate your dish Serve the fish with the salsa and the quinoa. Bon appétit!
2unitCod Sirloin(s)
20gAll-Purpose Flour
8gTex-Mex Mix
1unitTomato(es)
1unitMango(s)
0.5unitShallot
1unitCorn Cob(s)
180gMixed Quinoa
1unitLime
0.5unitCilantro
1unitVegetable Broth Cube(s)
What you need pot, pan, strainer, bowl, spatula
575 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 75g
25%
fat 7g
11%
cholesterol 99mg
33%
fiber 5g
20%
protein 54g
saturated 1g
5%
sodium 247mg
10%
sugar 17g
trans 0g