Pan-fried Cod with Spicy Sauteed Pineapple Veggie Salsa

For 2 people


                                                                 2 cod fillets                                                   1 pineapple (diced)
                                                                 ½ onion (diced)                                            3 medium tomatoes (diced)
                                                                 1 lime                                                             1 bell pepper (diced)
                                                                 1cm of ginger (grated)
                                                                 1 tsp. of Lactose Fermented Hot Sauce (Max Hot) (or more if you want it extra spicy)

1. In a large saucepan, heat a little bit of olive oil on medium heat
2. Add diced onions and brown for 2 min before adding the diced pineapples
3. Cook for about 8 min until they start shrinking a bit
4. Add the cut up bell pepper and cook for 4 min before adding the tomatoes, grated ginger and lime juice. Cook for another 5-6 minutes
5. Add hot sauce, try one teaspoon first and see if you can handle more
6. In a separate pan, cook the cod filets in a little bit of olive oil on medium-high heat for 2-3 minutes
7. Flip the fish over and cook for another 2-3 min. Cod will often come apart as it is quite flaky.
8. Serve with the pineapple salsa side

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