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)
6 ounce
Asparagus
½ ounce
Pistachios
(Contains: Tree Nuts)
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
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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 Dec 2025- Flavor: Many loved the delicious flavor combination, especially the mango-jalapeño salsa that paired perfectly with the cod 🍲.
- Suggestions: Consider trying this recipe with battered and fried fish or chicken for a different twist.
- Variety: Customers expressed a desire for more cod recipes on the menu.
