June Cod Recipe
Cod with Black-Eyed Peas, Grilled Mango, and Avocado
Ingredients:
2 cod fillets (about 5–6 oz each)
Salt, pepper, paprika (pinch of cumin or coriander)
1 cup cooked black-eyed peas
¼ cup diced onion
1 clove garlic, minced
½ cup grilled mango slices (warmed)
1 ripe avocado (sliced)
Olive oil for cooking
Citrus-Herb Drizzle:
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon honey (optional)
1 small garlic clove, finely minced
2 tablespoons chopped cilantro or parsley
Salt & pepper
Instructions:
Whisk olive oil, lime juice, honey, garlic, herbs, salt, and pepper in a small bowl. Set aside.
Sauté onion and garlic in olive oil until softened. Add black-eyed peas, heat through, and season lightly with salt and pepper.
Season cod fillets with salt, pepper, and paprika.
Sear in olive oil for 3–4 minutes per side, until golden and cooked through. Squeeze lime juice over the top.
Warm grilled mango slices in a pan
Assemble the Dish:
Spoon the black-eyed peas onto the plate, lay the cod on top, arrange the mango slices, and fan out the avocado slices. Drizzle with citrus-herb sauce.
