SALSA COD WITH WHITE BEANS
Relish this zesty fish, beans and veggies combined with Old El Paso® Thick 'n Chunky salsa to make a perfect Mexican meal - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Reserve 1/2 cup salsa for top. In sprayed baking dish, combine beans, bell pepper and remaining salsa; mix well.
- Arrange fish over bean mixture. Spoon reserved 1/2 cup salsa over fish. Sprinkle with onions. Cover tightly with foil.
- Bake at 425°F. for 25 minutes or until fish flakes easily with fork.
- Meanwhile, in small bowl, combine parsley, lime peel and garlic; mix well. Serve fish and bean mixture sprinkled with parsley mixture.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 50 mg, Fiber 11 g, Protein 32 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g
COD WITH ROASTED TOMATO SALSA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
- Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
- Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.
ROASTED COD WITH SALSA VERDE
Cod is mild and meaty, so it pairs nicely with the tangy acidity of a sauce like salsa verde. The cod tastes very nice on it's own as well. Although the recipe calls for skin on cod, more often than not I use skinless fillets because that is what I can get. We love it.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Warm 2 skillets over medium high heat.
- Add 2 TBS of the oil to each.
- Salt and pepper the fish fillets and place three, skin side down in each pan.
- Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
- Turn the fillets over and reduce the heat to medium.
- Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
- Cook about 5 minutes more.
- Serve with salsa verde if desired.
- For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
- Gradually mix in just enough olive oil so the sauce holds together.
- Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
- Using two spoons, form the salsa verde into quenelles on each plate with the fish.
Nutrition Facts : Calories 392.3, Fat 25.1, SaturatedFat 7.7, Cholesterol 114.2, Sodium 261.8, Carbohydrate 1.1, Fiber 0.5, Sugar 0.2, Protein 39.3
CRUNCHY SALSA COD
Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
- Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.
Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHUNKY SALSA WITH BEANS
This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.
Provided by Phil36
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g
EASIEST SPICY COD
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g
FRESH COD BAKED WITH WHITE BEANS AND LINGUICA
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain.
- Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees.
- Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with 1/2 teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 15 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1143 milligrams, Sugar 7 grams
COD WITH MEDITERRANEAN SALSA
Steps:
- In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
- Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
- Spoon salsa over cod and garnish with basil sprigs.
PEPPER AND SALSA COD
After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SKILLET COD WITH WHITE BEAN SALAD
Delight friends and family with the Spanish-inspired Skillet Cod with White Bean Salad. Out Skillet Cod with White Bean Salad is a Lenten favorite.
Provided by My Food and Family
Categories Beans
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix 1/4 cup dressing and paprika; pour over fish in shallow dish. Turn fish to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
- Meanwhile, combine all remaining ingredients except olives and eggs in large bowl.
- Remove fish from marinade; discard marinade. Cook fish in large skillet on medium-high heat 4 to 5 min. on each side or until fish flakes easily with fork. Serve over bean salad; top with olives and eggs.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 32 g
TUCSON BLACK AND WHITE BEAN SALSA
Categories Condiment/Spread Bean Onion Pepper Super Bowl Vegetarian Corn Healthy Vegan Jalapeño Bon Appétit
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
COD WITH MEDITERRANEAN SALSA
This is a delicious and figure-friendly entree. It is quick and easy enough for weeknight meals, but it is also perfect for guests, as the presentation is lovely. I usually serve this over couscous with a green vegetable and/or salad. Enjoy!
Provided by MamaJ
Categories Very Low Carbs
Time 18m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix all salsa ingredients together and adjust salt and pepper to taste.
- Pat fish dry and season with salt and lemon pepper.
- Spray a non-stick skillet with cooking spray and heat over medium high heat.
- Add olive oil to pan and heat until hot.
- Cook fillets 4 minutes on each side or until done. Do not overcook.
- Serve with salsa spooned over top.
Nutrition Facts : Calories 133.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 48.9, Sodium 208.8, Carbohydrate 2.4, Fiber 0.6, Sugar 0.5, Protein 20.7
CHARRED AUBERGINES WITH WHITE BEANS & SALSA VERDE
Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully
Provided by Esther Clark
Categories Dinner, Side dish, Supper, Vegetable
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
- To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together - this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
- Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.
Nutrition Facts : Calories 688 calories, Fat 49 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
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