Happy April Fool’s Day!
Did you get fooled today? Guilty here!! 😉
As you may already know, today marks the first day of no meat for 30 days. However, since it happens to be April Fool’s Day, I had no choice but to fool you and make cod. Hee hee! One thing is for sure, there is absolutely no fooling you with how good this cod tastes. Top it with a pineapple salsa and you too will create the perfect combination of sweet and spicy…and that is no joke! 🙂
Cod is a delicious white fish because it is a “meaty” fish and makes you feel full after eating it. Cod is a good source of protein, containing 25mg per 4 ounces and 120 calories. It is just what I needed before I kick off this experiment of going vegetarian during the month of April! Not to get too dramatic, but I hope I can get creative and step outside of the ‘ol PBJ and tuna sandwiches during Lent! I can not believe I just admitted to that! I hope you appreciate my honesty. [icon type=”heart”]
Mmm, Mmm, Mmm! Is it suppertime because I think I could eat that all over again! And all those colors!! It is fun to eat such pretty food that is healthy and tastes good too! 😉 What a good April Fool’s Day it has been!
Well this post concludes my meat and fish eating for a month. I am excited for this month and hope to serve you well with some tasty vegetarian recipes to shake things up a bit! Just heard a “ugh” from the hubby in the next room. 🙂 I mean, C’MON! It isn’t like I am making him do this too! But, it should be an interesting month!
Baked Cod with Pineapple Salsa
Ingredients
Ingredients:
- 2 cod fillets
- 1 lime
- salt/pepper to taste
For the Salsa:
- 1 8 oz can pineapple chopped
- 1 Roma tomato chopped
- 1/4 cup red onion chopped
- 1/2 jalapeno pepper minced
- 1/4 cup fresh cilantro finely chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
Instructions
Instructions:
- Preheat oven to 375 degrees Fahrenheit. Lay out fillets on baking dish and squeeze juice of one lime over fillets. Season with salt and pepper.
- Bake cod fillets at 375 degrees for about 13-17 minutes depending on thickness of fillets or to internal temperature of 165 degrees.
- While cod is baking, chop salsa ingredients and combine in a small bowl. Add cider vinegar and honey and mix well.
- Serve cod immediately when it is done baking, and top with pineapple salsa.
- Enjoy!
- Salsa recipe adapted from Kim's Cravings
Stay tuned friends! I hope you have a wonderful day and hello April 2016!!
Love,
3 Scoops of Sugar
