Pistachio Cod with Mango-Jalapeño Salsa
plus Purple Sweet Potato Mash, Asparagus & Charred Corn
- Milk
- Tree Nuts
- Fish
- Wheat
This fish dish is swimming in vibrant colors, textures, and flavors! You'll set a flaky pistachio-crusted cod fillet atop a vibrant and antioxidant-rich mash of purple sweet potatoes beside a charred asparagus and corn medley. To finish, top with a tangy-spicy homemade mango-jalapeño salsa.
Ingredients
1 unit
Corn
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Pistachios
(Contains: Tree Nuts)
8 ounce
Asparagus
1 unit
Jalapeño
10 ounce
Icelandic Cod
(Contains: Fish)
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 ounce
Mango Chutney
2 unit
Purple Sweet Potato
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody bottom ends from asparagus; chop into 1-inch pieces. Drain corn. Halve, peel, and finely dice shallot until you have about 2 TBSP (4 TBSP for 4 servings). Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 TBSP (4 TBSP for 4). Halve lime.
-
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot; add 1 TBSP butter (2 TBSP for 4) and sour cream. Mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed.
-
Keep covered off heat until ready to serve.
-
While sweet potatoes cook, in a small bowl, combine pistachios, panko, a drizzle of olive oil, salt, and pepper.
-
Pat cod* dry with paper towels. Season all over with salt and pepper. Mound tops of cod with pistachio mixture, pressing to adhere. Lightly coat a baking sheet with olive oil and add cod, coated sides up.
-
Bake on top rack until crust is browned and crispy and cod is cooked through, 8-10 minutes. TIP: If the crust isn’t browning, broil for the last minute of cooking!
-
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften, 2-3 minutes.
-
Add corn in a single layer and cook, undisturbed, until corn begins to char, 2-3 minutes.
-
Continue to cook, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. TIP: If corn begins to pop, cover pan.
-
While veggies cook, in a second small bowl, combine diced shallot, diced jalapeño, mango chutney, and juice from lime. Season with salt and pepper.
-
Divide sweet potato mash between plates and spread evenly into a circle (about ¼ inch thick). Top with cod and asparagus and corn in separate sections. Top with mango-jalapeño salsa and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pistachio-crusted cod and mango-jalapeño salsa were widely praised as a delicious, restaurant-quality combination. 🍽️ Opinions on the purple sweet potato mash were mixed — some loved it, others found it bland or felt it didn't complement the fish.
- Ease of prep: The recipe involves several components cooking simultaneously, so it rewards attention and timing; most found it manageable but more involved than a typical weeknight meal.
- Suggestions: Start the sweet potatoes first, as they take the longest — one reviewer noted they needed close to an hour from start to finish. Add a pinch of sugar and salt to the salsa to balance acidity, and consider adding cherry tomatoes to round out the flavors.
- Portions: A few reviewers felt the sweet potato and corn portions were quite small relative to the other components, and some wished for a bit more fish.
- Salsa: Some found the mango-jalapeño salsa a touch heavy on shallot and light on mango; adjusting the jalapeño level lets you dial the heat up or down to taste.
Reviews from our home cooks
Individually, the ingredients were all good, but the flavors of this meal did not come together well. The flavor of the fish and pistachios was very good, but it got lost by serving it on top of all the sweet potatoes. We liked the zippy salsa a lot but the charred corn flavor was also lost on us. Maybe oven roasting the sweet potatoes and serving them on the side might have worked better for me. This recipe was also a lot of work. Not sure I would make it again.
Love love love everything about this! It checked all of the boxes- delicious, veggie forward, new and different, and healthy. The produce was all great. I would get this every time this goes on menu!
Huge portion. The salsa was amazing on the fish. The purple sweet potatoes were a nice addition but added a large amount of time to the prep work.
I was so impressed with this recipe. Everything came together perfectly. The shallots in the sauce were a little strong but still really good
Loved the purple potatoes; lovely fish fillets, salsa a good, spicy complement - overall, a novel change from the ordinary
Added 2 TBSP of tomato paste to the salsa to make it less watery...plus added some garlic powder, Smoked paprika and chipotle powder to the salsa and on the cod.
Very yummy. I liked the pistachio cod with the mango jalapeño salsa. The purple sweet potatoes were really delicious 😋
Charring the vegetables. And the "salsa" was pretty runny. I added sugar and salt to the salsa and it was much more flavorful and less acidic.
Pretty easy and I love all the colors. Makes the plate very inviting.
This was excellent. One of the few things I'd be willing to pay extra for, and purchase again, because it's actually worth it.
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