Cod with Roasted Tomato Salsa
Cod with Roasted Tomato Salsa might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 273 calories, 27g of protein, and 15g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up kosher salt and pepper, cilantro, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.