BLACKENED COD WITH AVOCADO AND CORN SALAD
INGREDIENTS
17 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Cod
2 cups cooked corn (fresh, frozen, or canned)
2 avocados, diced
1/3 cup small diced red onion
1 cup whole cherry tomatoes, cut into quarters
1/2 cup picked cilantro leaves
2 limes, juiced by hand (about 3-4 Tbsp.)
1 tsp. Kosher salt
1 pinch brown sugar
1 Tbsp. olive oil or vegetable oil
Black pepper to taste
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Cod
2 cups cooked corn (fresh, frozen, or canned)
2 avocados, diced
1/3 cup small diced red onion
1 cup whole cherry tomatoes, cut into quarters
1/2 cup picked cilantro leaves
2 limes, juiced by hand (about 3-4 Tbsp.)
1 tsp. Kosher salt
1 pinch brown sugar
1 Tbsp. olive oil or vegetable oil
Black pepper to taste
PREPARATION METHOD
Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. In a medium bowl, combine corn, avocados, onion, tomatoes, and cilantro. In a small bowl, combine lime juice, oil, salt, and brown sugar until sugar is dissolved. Pour vinaigrette over vegetables and toss gently and serve with Blackened and Smoked Butter Wild Cod.
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
