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Citrus Roasted Blue Cod With Avocado-Pineapple Salsa

Experience a culinary symphony of freshness with our Citrus-Marinated Wild Caught Blue Cod, a tantalizing masterpiece that will transport your taste buds to new heights. Delight in the premium quality of our blue cod fillets, marinated in a harmonious blend of lemon and orange juices, infused with garlic, olive oil, sugar, and salt. As the citrusy aroma fills the air, you'll be drawn into a world of flavor. Served atop a bed of fluffy coconut rice, each forkful is a journey of tropical delight. Complemented by a vibrant avocado and pineapple salsa, the oven-roasted blue cod achieves a perfect balance of tang and sweetness. Indulge in a culinary experience like no other, where the freshness of the sea meets the brightness of citrus, creating a harmony of flavors that will leave you craving more.
Serves: 4
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
Preparation

For the Citrus Marinated Blue Cod

  • 4 each Blue Cod Fillets
  • 60mL Orange Juice
  • 60mL Lemon, juice
  • 30mL Olive Oil
  • 14g Garlic, minced
  • 7g Cilantro, chopped (no stem)
  • 1 tsp Kosher Salt
  • 1 tsp White Sugar
  • 1 each Lime, wheel cut into thin wheels

For the Avocado-Pineapple Salsa

  • 225g Pineapple, diced
  • 170g Avocado diced
  • 28g Red Onion, small dice
  • 1 each Jalapeno, minced no seeds
  • 35g Lime, juice
  • 7g Cilantro, chopped (no stem)
  • 1 tsp Kosher Salt

For the Coconut Rice

  • 280g Jasmine Rice rinsed in cold water to reserve excess starch
  • 355mL Coconut Milk unsweetened
  • 120mL Water
  • 2 tsp Kosher Salt
  • 2 tsp White Sugar
  1. For the Marinated Blue Cod: Thaw Blue Cod fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. Add all of the ingredients for the Citrus Marinade to a shallow container and mix well to combine.
  3. Place the Blue Cod fillets into the mixture and allow to marinade for at least 30 minutes or up to 2 hours.
  4. For the Coconut Rice: Combine all ingredients in a heavy bottomed saucepan and place on the stovetop over a medium-high setting. Stir briefly to mix and break up any clumps of rice and then allow the pan to come to a simmer undisturbed.
  5. Cover the pan and leave to simmer for approximately 15 minutes or until all of the liquid has been fully absorbed. Remove from the heat and allow to rest for approximately 10 minutes before fluffing the rice before serving.
  6. For the Avocado-Pineapple Salsa: Add the avocado and the lime juice to a medium sized bowl and gently toss to coat the avocado completely. Add all of the remaining ingredients and mix well. Reserve the salsa for service.
  7. To Cook the Blue Cod: Preheat your oven to 190°C. Remove the fillets from the marinade gently shaking off any excess. Place the fillets onto a parchment lined baking sheet and place in the preheated oven. Bake for approximately 10-12 minutes or until the fillets are completely cooked and have reached an internal temperature of 62°C.
  8. To Finish: Divide the coconut rice equally between four plates. Place a fully cooked Blue Cod portion atop the rice and spoon a generous serving of salsa across the top. Garnish with a few lime wheels and serve.

High Liner Foodservice, 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 142 g / 5 oz