As you know, cod is a rather mild-mannered fish. Get it to show you its sweet and nutty side by pairing it with pineapple and roasted peanuts.
What You Need
Original recipe yields 6 servings
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
1 can (8 oz.) pineapple tidbits, drained, coarsely chopped
2 medium jalapeño peppers, seeded, finely chopped
6 cod fillet s (1-1/2 lb.)
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup chopped cilantro
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Let's Make It
Preheat oven to 350°F. Combine peanuts, pineapple and jalapenos; set aside.
Line 15x10x1-inch baking pan with foil; spray foil with cooking spray. Place fish on prepared baking pan. Spread evenly with mayo; spoon 1/4 cup of the peanut mixture over each fish fillet, pressing peanut mixture into fish to secure.
Bake 20 min. or until fish flakes easily with fork. Sprinkle with cilantro.
Add chopped red pepper to the peanut mixture for a tasty and colorful twist.
Best of Season
Substitute chopped fresh peaches or mangos for the pineapple.
Steaks are a crosswise section of the fish, with a piece of the backbone attached. Fillets are lengthwise sections that have been cut and lifted off the backbone.
Add 1/4 cup BAKER'S ANGEL FLAKE Coconut to the peanut mixture before topping the fish.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 topped fish fillet each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.