So recently, I accidentally ordered mangoes twice when I did my grocery shopping online. Usually when I buy mangoes, they’re not ripe and take forever to be ready to eat. (Just like avocados, right?) Well, of course this time, all the mangoes were perfect – juicy, ripe and ready to eat.
That meant I needed to use them asap – and lucky you guys, that means you get a new recipe to try out!
I used what I had to put together this recipe – the only thing I thought was missing was cilantro for the salsa side, so you could add that in and make this mango coconut cod recipe even more delicious than it already was. (Although you either love or hate cilantro, right? Someone told me there’s a genetic component to liking or disliking cilantro!).
You could also get fancy and make your own Thai curry paste, but that’s way too complicated for me! You can see the brand I used in an image in the recipe below – it’s a green curry paste and it’s stored in the freezer, so it’s conveniently on hand any time I want to add some Thai curry flavor.
Easy Meals – Mango Coconut Cod Recipe
You know I love baking cod and have been inspired ever since finding the mix-and-match baked fish recipes in Real Simple – they’re so easy to customize. Since cod is a pretty mild flavored fish, you can’t really go wrong with any kind of topping.
Looking for a delicious and quick dinner idea you can prep and cook within 30 minutes? Try this delicious fish recipe, with a Thai twist. A healthy recipe that tastes amazing!
- 2 cod fillets (6 - 8 oz each)
- 15 oz coconut milk
- 1 tablespoon Thai curry paste
- 2 mangoes, diced large
- 1/2 small red onion, diced fine
- 1/2 pint cherry tomatoes, halved or quartered
- 2 limes - one squeezed (then divided), one with two slices cut, & the remainder for wedges.
- 1/2 cup bulgur wheat (or any grain you like)
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Optional: cilantro, finely diced
- Preheat oven to 425 degrees.
- Combine coconut milk and curry paste in a saucepan, bring to a boil.
- While the coconut milk is heating up, place the cod fillets in either two separate parchment packages, or foil packages (I used foil). Sprinkle each fillet with salt.
- Divide the mango chunks from one mango between the two fish packets (just throw it on top).
- Spoon a little of the warming coconut milk/curry mixture and half of the divided lime juice (be sure to keep half the lime juice for the salsa) into each packet, then seal and put in the oven for 12 - 14 minutes.
- By this time, the coconut milk should be at boiling - add the 1/2 cup of bulgur wheat, which will take about 10 - 12 minutes to cook. Note: If you use a grain other than bulgur wheat, check the cooking time and start it earlier than when the cod goes in the oven, if necessary.
- While that's all cooking, combine your chopped cherry tomatoes, diced red onions, the remainder of the diced mango and the remaining lime juice in a bowl to make a salsa side. Add a little salt to taste.
- If I had cilantro, I would have added this to the salsa - it's optional, since many don't like the taste, but I think it would have added just the right amount of extra flavor to the dish.
- Drain the bulgur wheat, then arrange cod and mango over top, salsa on the side. Lime wedges to garnish.
So easy and super quick to cook. You can either prep everything beforehand, so the salsa’s ready to go when the cod and bulgur are cooked, or use that 12 minutes of cooking time to chop and mix the salsa. Either way makes it a quick and easy meal to prepare.
This dinner got the seal of approval from Fran. Roman is a different story – fish is one of the many, many foods he has decided he dislikes (out of nowhere). I’m really hoping he grows out of the fussy eating stage at some point before he moves out on his own. We did just have a breakthrough recently – after telling me he doesn’t like potatoes, I explained the potato and leek soup he inhales is, indeed (as the name might suggest) made from potatoes. He reluctantly admitted there was a slight possibility he could enjoy other forms of potatoes. Fingers crossed!
Do you have a go-to easy meal you customize?
Cilantro lover? Or loather? (and if you don’t like it, does it taste metallic to you??)