Cod with Strawberry Salsa
Prep time
Cook time
Total time
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books October 2021. Photo courtesy of Ashley Lima. All Rights Reserved.
Recipe type: Main Dishes (Vegetarian)
Serves: 4 servings
  • 2 cups (500 mL) strawberries, stems removed and finely diced
  • 1 jalapeño, stem and seeds removed, finely diced
  • ¼ red onion, finely diced
  • ¼ cup (60 mL) fresh cilantro, finely chopped
  • ¼ cup (60 mL) fresh basil leaves, finely chopped
  • Juice of 1 lime
  • 2 tbsp (30 mL) olive oil
  • ⅛ tsp (0.5 mL) salt
  • Four 5 oz (150 g) cod fillets
  • ¼ tsp (1 mL) salt
  • ⅛ tsp (0.5 mL) ground black pepper
  • 2 tbsp (30 mL) olive oil
  1. To make the salsa: In a medium bowl, add the strawberries, jalapeño, onion, cilantro and basil and toss to combine. Add the lime juice, oil and salt and toss to evenly coat.
  2. To make the cod: Sprinkle both sides of the cod fillets with the salt and black pepper.
  3. in a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. When the oil is shimmering, add 2 of the cod fillets and cook until the internal temperature of the fish is 145°F (63°C), about 3 minutes on each side. Remove the fillets and place on a clean plate and cover with aluminum foil to keep warm. Heat the remaining 1 tbsp (15 mL) oil and repeat with the remaining 2 cod fillets.
  4. To serve, place 1 cod fillet onto each of four dinner plates. Top with ½ cup (125 mL) of the salsa. Serve immediately.
Nutrition Information
Serving size: 5 oz (150 g) fish plus ½ cup (125 mL) salsa
Recipe by Toby Amidor Nutrition at