Cod With Avocado Corn Salsa Salad

Cod With Avocado Corn Salsa Salad
Source: The Diabetes Carb Control Cookbook. Recipe Credit: . Photo Credit: Kelly Campbell.
Summary
  • Prep time
    10 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    3 ounces cooked fish and 1/2 cup salsa
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 ounces cooked fish and 1/2 cup salsa
  • Amount per serving Calories 270

  • Total Fat 14g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 360mg
  • Total Carbohydrate 15g
    • Dietary Fiber 4g
    • Total Sugars 2g
  • Protein 23g
  • Potassium 810mg
  • Phosphorus 280mg

Choices/Exchanges: 2 Vegetable, 3 Lean meat, 1 Fat

Ingredients

Ingredients

  • grape tomatoes (quartered)
    1 cup
  • frozen corn kernels (thawed)
    1 cup
  • cilantro (chopped)
    1/4 cup
  • red onion or jalapeño chili pepper (finely chopped)
    1/4 cup
  • lime juice
    2 tbsp
  • extra virgin olive oil
    1 tbsp
  • salt
    1/4 tsp
  • ripe medium avocado (peeled, seeded, and chopped)
    1
  • cod filets (rinsed and patted dry)
    4
  • extra virgin olive oil
    1 tbsp
  • ground cumin
    1/2 tsp
  • salt
    1/4 tsp
  • Black pepper to taste
    1
Directions

Directions

  1. Preheat grill or grill pan coated with cooking spray to medium-high heat.

  2. Combine all salsa ingredients, except the avocado, in a medium bowl. Gently stir in the avocado and set aside.

  3. Brush both sides of the fish fillets with oil and sprinkle evenly with the cumin, 1/4 teaspoon of the salt, and black pepper. Cook

  4. 4 minutes on each side or until opaque in center. Serve with salsa alongside.

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