Ginger-Spiced Cod with Grilled Pineapple Guacamole

At this point we might as well call me Sandra Lee because more and more my cooking techniques are drawing inspo from her old show, “Semi-Homemade.” I should also be sponsored by Whole Foods but alas, I’ll just share last night’s dinner.

Pacific Cod. Wild. On sale! Done! At this point I always buy 2 lbs. of fish for these recipes. It typically feeds the 3 adults at my table and renders some leftovers. By the seafood section at my Whole Foods they have their own selection of store-made spice rubs. To up the flavor for my cod, I selected the Organic Orange Ginger Spice Rub because I just love citrus undertones with seafood. With this spiced cod as my newly formed plan, I wanted to add an accoutrement that would double down on the fruit undertones without overpowering.

I was going to make my own mango salsa but time was of the essence. Instead, I bought the Whole Foods guacamole and a pineapple. When I got home, I sliced the pineapple into cubes, tossed about 1 cup of pineapple cubes in olive oil, salt and pepper and grilled them on a grill pan until they had grill marks on every side. When the pineapple cubes were grilled on all sides, I cut the pineapple into smaller cubes and added them to 1 cup of the guacamole with a dash of paprika to spice it up a bunch.

I cut the cod into individual (about 6 oz.) servings and then rubbed the entirety of each slice of fish in the orange ginger spice. With my grill pan already hot, I gave it another spray of Coconut Oil and grilled the fish on both sides until it was flaking and almost falling apart (about 3 minutes per side).

Once the fish was plated, I added a large spoonful of the grilled pineapple guacamole on top of each filet of cod and garnished with a little sprinkle of red pepper flake for color. I wish I had herbs, because they would have made a perfect garniture as well, and I just love fresh herbs with fresh fish, but that’s what happens when you use up all your herbs for your new favorite herb salad — which seriously, if you haven’t tried yet, you are really missing out. This is the jam, and would go perfect with this fish.

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