- 10 oz Pure Flavor® Poco Bites® Cocktail Cucumbers, diced
- 2 large cod filets
- 1 lemon, divided, half sliced into thin rounds
- 1 lime, divided, half sliced into thin rounds
- 1 jalapeño, finely diced
- 1 small red onion, divided, half sliced into ¼” rounds, half finely diced
- 4 cups rice, cooked
- 1 cup pineapple, diced
- ¼ cup cilantro
- ¼ tsp salt
- ¼ tsp black pepper
- Olive oil spray
Preheat the oven to 375°F.
Pat cod fillets dry with a paper towel. Season both sides with salt and pepper.
Evenly disperse the onion slices across the bottom of a baking dish, lay seasoned cod filets on top. Alternate lemon and lime slices on top of the cod then spray evenly with olive oil for 1-2 seconds.
Bake 20-25 minutes or until it easily flakes with a fork and an internal temperature of 145°F.
In a medium bowl, combine cucumber, pineapple, jalapeno, diced red onion, cilantro, the juice of the remaining lemon and lime halves and salt and pepper. Mix until combined well.
Remove and discard the cooked lemon and lime slices. To serve plate with your favorite cooked rice and garnish with cucumber pineapple salsa.
Recipe created by Laura Ashley Johnson
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