June 26, 2013

Mango Vinaigrette and Breaded Cod

Remember how I said I was going to make salmon for dinner yesterday?

Ummmm, yeah. I lied.

I had forgotten that I didn't buy the salmon steaks at Costco. It was a last minute decision and I opted for the cod fillets instead. Since I have a crap memory, I was left looking at the cod fillets thinking, "What the hell?" Hahaha! To give you a visual: Imagine me standing in the middle of my kitchen with the freezer door open, cod fillets in hand and the dumbest "uh-duh" look on my face...Ha!

Yeah, that was me yesterday afternoon.

Well, I'm not one to get my panties in a twist so I worked with what I had. Thus, I present to you a recipe for not only breaded cod but also for mango vinaigrette. Get ready to have your taste buds blasted with an amazing mix of YUM!

The cod is real simple to make too!


6 Cod Fillets (or however many you need)
1 C. Italian Bread Crumbs
Olive Oil


Preheat your oven to 400o.

Line a casserole dish (I use Pyrex) with aluminum foil. Coat the aluminum foil with olive oil. You don't want to go crazy with the olive oil. All you need is enough so the cod doesn't stick. Put the casserole dish aside.

Lay out a sheet of parchment/wax paper on your counter top. Pour your breadcrumbs onto your paper. Pour a tiny bit of olive oil into a ramekin (or a cup will work) and begin by dipping a brush into the oil and brushing it on both sides of your cod.

Take your oily cod and coat both sides of with the bread crumbs. Place the cod into you aluminum lined casserole dish. Repeat this step for all your fillets.

Put into the oven and bake for 12-15 minutes or until your cod reaches an internal temperature of 145o.

Mango Vinaigrette


1 C. Ripe mango, cut into medium pieces
¼ C. Rice wine vinegar
2 Tbls. Olive oil
2 Tbls. Freshly squeezed orange juice
½ Tsp. Cayenne pepper 
½ Tsp. Salt
½ Tsp. Sugar
4 Tbls. Water (if it gets too thick)


Place all ingredients into your Magic Bullet [or a blender if you don't have a Magic Bullet (poor you!)] minus the water. Blend until smooth. If the consistency is too thick add water and blend that baby one more time.

I took the mango vinaigrette and mixed it into a bowl of mixed greens (lettuce) and served it as a side. I also took the mango vinaigrette and put some on my cod. It was D-E-L-I-C-I-O-U-S!!!

Later Gators!

No comments:

Post a Comment