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

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Dishes

Cuisine Asian

Servings people

Calories 450 kcal

Equipment

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.

Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!

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