Family Table Collaborative’s
Fresh Cod with Mango Salsa over Coconut Rice
By Jeni Wheeler
JENI WHEELER is executive director and cofounder of the FAMILY TABLE COLLABORATIVE. She also owns Jeni’s Joy, a boutique catering/private chef company that addresses food allergens and sensitivities. She is passionate about providing nutritious, delicious meals to anyone who needs a “little extra love” while working to improve the way society addresses nutritional security. Her beliefs that access to healthy, real food is a basic human right and that creating sustainable change is possible are at the core of the Family Table Collaborative’s mission. Wheeler says: “Not all food is created equally, and it matters, because healthier people create healthier communities.” Learn more at familytablecollaborative.org.
Ingredients:
1 lb Fresh Cod
1 cup Jasmine Rice
1 can Organic Coconut Cream
2 Ripe Ataulfo Mangoes
1/2 English Cucumber (or 1 small cucumber that you don’t have to peel)
2-3 Campari Tomatoes
1/2 Red Onion
2 Ripe Limes (or 3 tablespoons Lime Juice)
Sea Salt
White Pepper
Adobo
Turmeric
2 tablespoons Olive Oil
1 Jalapeño (optional)
Cilantro (optional)
Directions:
To prepare this dish, start by placing the coconut cream in a medium saucepan and bringing it to a low boil. Once boiling, add 1 cup of jasmine rice and reduce the heat to simmer for 11 minutes, gently folding the mixture twice during this time. While the rice is cooking, preheat your oven to 425°F. Next, prepare the cod by placing it in a baking pan with a small amount of oil underneath. Brush the remaining oil over the top of the fish, then sprinkle it with Adobo seasoning and turmeric, which will both flavor the fish and give it a beautiful bronze color when cooked. Finally, place the cod in the preheated oven and bake for 12 minutes.
Mango Salsa:
To prepare this mango salsa, begin by peeling and dicing 2 mangoes and then place them in a medium-sized bowl. Next, peel and finely dice 1/2 red onion, adding it to the mangoes. Rinse and dry 1/2 English cucumber, dice it, and add to the bowl. Dice 2-3 Campari tomatoes, patting them dry before adding to the mixture. Remove the seeds from 1/2 jalapeño, finely dice it, and incorporate it into the bowl. Finely dice 1/4 cup of cilantro and add it to the salsa. To maximize juice extraction, roll the limes under pressure before juicing them over the salsa mixture. Finally, season the salsa with 1/8 teaspoon of white pepper and sea salt to taste, starting with 1/2 teaspoon and adjusting as needed.
For plating:
To plate and serve this dish, start by placing a scoop of coconut rice on the plate. Next, add the freshly cooked cod, positioning it so that it leans against the coconut rice. Spoon the mango salsa generously over the rice and around the cod, creating an attractive presentation. Garnish the dish with fresh cilantro to add a pop of color and fresh flavor. Your meal is now ready to be enjoyed.