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.

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Blackened & Smoked Butter Cod
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