Teriyaki Cod with Mango Avocado Salsa
Elevate your meals with this teriyaki cod and avocado mango salsa! This dish pairs tender, savory glazed cod with a vibrant, tropical salsa for a perfect balance of flavors. Quick, fresh, and easy to make—ideal for weeknights or special occasions
Ingredients
Cod & Marinade
- 2 6 oz cod fillets
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp chili garlic paste or sriracha
- 1 tsp garlic paste
- 1/4 tsp black pepper
- 1 tbsp avocado or olive oil
- 1 tsp cornstarch
- salt to taste
Avocado Mango Salsa
- 1 avocado diced into ½ inch pieces
- 1 mango diced into ½ inch pieces
- ¼ cup chopped red onion
- 1 tbsp fresh cilantro chopped
- 1 jalapeno seeded and minced, optional
- juice of ½ lime
- salt and pepper to taste
Instructions
- Pat dry your cod fillets and season with salt.
- Make the marinade by mixing together the coconut aminos, hoisin, chili garlic paste, honey, garlic paste and black pepper.
- Add the cod fillets to the marinade and let marinate for 15-30 minutes.
- Meanwhile, combine the prepared mango, avocado, red onion, jalapeno and cilantro. Drizzle with the juice of the lime.
- Stir the ingredients together. Season with salt and pepper to taste and stir again.
- After the cod is finished marinating, heat up the avocado oil in a skillet on medium high heat. Once the pan is hot, add the cod to the pan and cook for 3 minutes on each side. Reserving the marinade. Stir together the cornstarch with 1/4 cup water and add that to the remaining marinade.
- Remove the cod and add the marinade to the same pan, reducing the heat, and let it simmer for 1-2 minutes until the sauce thickens.
- Assemble the cod over cooked white rice and top with the avocado mango salsa and a drizzle of the sauce. Enjoy!
Notes
- Fresh or frozen cod will work for this recipe. If frozen, defrost in ice water for 2-3 hours same day or defrost in the refrigerator overnight. You can also substitute any white flakey fish in place for the cod.
- Make sure the pan is not too hot when adding the cod. You want a good char on the fish, but do not want to burn the marinade.
- To make this recipe gluten free, you can substitute the hoisin sauce for oyster sauce or omit the hoisin all together and add an extra tbsp of coconut aminos.