Winter is FINALLY over and it is going to start to hit the 90’s this week, so I was trying to think of refreshing meals (even though I’ll be sitting in an AC office while eating them). After scrolling through Pinterest, I still had nothin, so this meal is the result of walking around Trader Joe’s with no clue. Then, like it was fate or somethin, I saw a pile of pineapples (what is more summer than a pineapple?) and it all came together and here it is! Also, I don’t know if this meal sounds like a weird mix but it all tastes so good piled together, I promise!
What goes in:
Frozen Wild Alaska Cod Pieces
1 Can Black Beans
1 Red Bell Pepper
1 Green Bell Pepper
1/4 Red Onion
1/2 Bag of Chopped Kale
Seasoning: Himalayan Sea Salt, Black Pepper, Paprika
For the salsa:
Pineapple (I bought a whole one, but you only use about a handful of chopped pineapple)
1/4 Red Onion, chopped
1 Roma Tomato, chopped
1/2 Jalapeno, chopped
Himalayan Sea Salt
What you do:
Preheat the oven to 375. On a baking sheet lined with foil or parchment paper, lay down your cod pieces and drizzle with olive oil, a few shakes of black pepper and paprika, and a few thin lemon slices spread out. Put the fish in the oven for 15 minutes, and BAM fish is all done.
While the fish is cooking, chop your red onion and bell peppers. Cook on a skillet on medium heat . You can cook these veggies in any oil or butter of your choice. I used a small scoop of Earth Balance (vegan butter). A few shakes of Himalayan Sea Salt on top, cover with a lid, and cook until onions are translucent. When these veggies are finished, move them to a plate and use the same skillet to cook the kale. I used half a bag and covered with a lid on low heat. This only takes a few minutes to cook.
The salsa is super easy. Chop pineapple, onion, jalapeno, and tomato. Mix it up with a shake of Himalayan Sea Salt, and you’re done.
Warm up the beans and then throw everything onto a plate and top it off with a generous amount of salsa!