16 oz cod fillets, 1-inch thick (4, 4oz)
4 tsp coconut sugar
1 tsp low-sodium adobo seasoning
1 tsp smoked paprika
⅛ tsp cayenne pepper
⅛ tsp ground cinnamon
1 tsp orange zest
2 tbsp chopped fresh cilantro
Lime wedges (optional)
1
Preheat oven to 450°F. Coat a rimmed baking pan with nonstick cooking spray. Place cod on baking pan.
2
In a small bowl combine sugar, seasoning, paprika, cayenne and cinnamon. Add
orange zest; mix well to evenly distribute zest. Sprinkle mixture evenly over each fillet, pressing gently to adhere.
3
Bake 10 minutes or until fish flakes easily with a fork. Sprinkle with cilantro, and if desired, serve with lime wedges.
Make it a meal: Serve with yellow rice and sautéed bell peppers.
Culinary: Coconut Palm Sugar
Coconut palm sugar is a sugar substitute that is becoming very popular. Coconut palm sugar is made from sap extracted from coconut trees.
Nutrition: Cod
Cod provides 90 calories, 19g protein and 1g fat in a 3-ounce, cooked serving.
Ingredients
16 oz cod fillets, 1-inch thick (4, 4oz)
4 tsp coconut sugar
1 tsp low-sodium adobo seasoning
1 tsp smoked paprika
⅛ tsp cayenne pepper
⅛ tsp ground cinnamon
1 tsp orange zest
2 tbsp chopped fresh cilantro
Lime wedges (optional)