Roasted Cod and Stone-Fruit Salsa

Roasted Cod and Stone-Fruit Salsa
Servings: 4 Prep 20 mins Bake 450°F 15 mins Cook 15 mins

Ingredients

  • 2 nectarines
  • 2 peaches
  • 2 plums
  • 1/2 cup chopped red onion
  • 1 large jalapeno pepper, seeds removed and finely chopped
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, chopped
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 1/4 pounds cod
  • 1 teaspoon McCormick Lemon & Herb seasoning
  • 6 ounces Lundberg roasted brown rice couscous, from a 10-ounce package, about 1 cup

Make It

1. Heat oven to 450 degrees . Coat glass baking dish with nonstick cooking spray.

2. Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, jalapeno, lime juice, cilantro, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.

3. Place cod in prepared baking dish and season with 3/4 teaspoon of lemon and herb seasoning and 1/4 teaspoon of the salt. Bake at 450 degrees for 15 minutes or until cooked through.

4. Meanwhile, cook roasted brown rice couscous following package directions, adding remaining 1/4 teaspoon each salt and lemon and herb seasoning.

5. Serve cod with couscous and fruit salsa.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 6, chol. (mg): 54, sat. fat (g): 1, carb. (g): 52, fiber (g): 6, pro. (g): 27, sodium (mg): 590, Percent Daily Values are based on a 2,000 calorie diet.