30+ Flavorful Saturday Low-Sodium Cod Recipes for a Cozy Dinner

Eating healthy doesn’t have to mean sacrificing flavor, especially when it comes to cooking fish.

Cod, a lean and versatile protein, is a fantastic choice for anyone seeking a low-sodium diet without compromising on taste.

Whether you’re trying to manage your salt intake, reduce processed foods, or simply eat cleaner, cod is a perfect addition to your meal rotation.

Saturday dinners are the perfect opportunity to unwind and enjoy a meal that’s both satisfying and nourishing.

We’ve gathered over 30 delicious, low-sodium cod recipes that are perfect for your weekend dining.

From simple baked dishes to flavorful grilled creations, these recipes are not only heart-healthy but also packed with vibrant flavors from fresh herbs, spices, and wholesome ingredients.

Get ready to enjoy a variety of exciting, low-sodium meals that will leave you feeling energized and satisfied—without the bloat!

30+ Flavorful Saturday Low-Sodium Cod Recipes for a Cozy Dinner

Cooking low-sodium meals doesn’t have to be a challenge, and with these 30+ Saturday low-sodium cod recipes, you can enjoy the light, delicate flavors of cod while sticking to a heart-healthy, low-sodium diet.

These dishes bring together the perfect balance of fresh ingredients, bold seasonings, and nutritious sides, ensuring that every bite is both delicious and satisfying.

Whether you’re looking for something simple, elegant, or with a touch of exotic flair, these recipes are sure to become go-to options for your Saturday meals.

Enjoy healthier, flavorful dinners with family and friends, and keep your sodium intake in check!

Lemon Herb Baked Cod

This Lemon Herb Baked Cod is a light, flavorful, and heart-healthy dish perfect for a relaxed Saturday evening. With minimal sodium, the recipe relies on fresh herbs, tangy lemon, and a hint of garlic to enhance the natural sweetness of cod. Pair it with a side of roasted vegetables or a simple salad for a well-rounded meal.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tsp fresh parsley, chopped
• 1 tsp ground black pepper
• ½ tsp smoked paprika (optional for a smoky flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, parsley, pepper, and paprika.
3. Pat the cod fillets dry with a paper towel and place them on a baking sheet lined with parchment paper.
4. Brush the fillets generously with the lemon-herb mixture.
5. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Serve warm, garnished with extra parsley and lemon wedges if desired.

This Lemon Herb Baked Cod delivers a restaurant-quality dish in the comfort of your home. Its delicate flavors and quick preparation make it a go-to for those seeking a healthy, low-sodium meal without compromising taste. Enjoy it as part of a relaxing Saturday evening meal with loved ones.

Mediterranean Poached Cod with Tomatoes and Olives

Experience the vibrant flavors of the Mediterranean with this Poached Cod recipe. A rich tomato-based sauce infused with garlic, olives, and herbs complements the tender cod beautifully. The low-sodium approach highlights the natural flavors of the ingredients, making it a guilt-free indulgence.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ cup low-sodium chicken or vegetable broth
• ¼ cup kalamata olives, sliced
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional for heat)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Add the cherry tomatoes, broth, olives, oregano, and red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
3. Gently place the cod fillets into the skillet, spooning some of the sauce over them.
4. Cover and simmer on low heat for 8-10 minutes, or until the cod is cooked through and flakes easily.
5. Serve the cod with the tomato-olive sauce, garnished with fresh basil leaves.

This Mediterranean Poached Cod is a vibrant, nutrient-packed dish that feels like a trip to the seaside. The harmonious blend of flavors is sure to impress anyone at your dinner table while staying true to a low-sodium diet.

Garlic and Dill Grilled Cod Packets

Grilling cod in foil packets is an effortless way to lock in moisture and flavor. This Garlic and Dill Grilled Cod recipe is a healthy, low-sodium option that’s perfect for outdoor grilling or even indoor ovens. Fresh dill and garlic provide a fragrant and savory profile that complements the mild fish beautifully.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 3 garlic cloves, thinly sliced
• Juice of 1 lemon
• 1 tsp ground black pepper
• 4 lemon slices (one for each fillet)

Instructions:

1. Preheat the grill to medium heat or set your oven to 400°F (200°C).
2. Tear off four pieces of aluminum foil, each large enough to wrap a cod fillet.
3. Place each fillet in the center of a foil piece. Drizzle with olive oil, sprinkle with dill, and top with garlic slices and a lemon slice.
4. Season with ground black pepper. Fold the foil tightly to create sealed packets.
5. Grill the packets for 10-12 minutes, or bake in the oven for 12-15 minutes, until the cod is opaque and flakes easily.
6. Serve directly from the packets for a rustic presentation.

Garlic and Dill Grilled Cod Packets are as convenient as they are delicious. The foil keeps the fish moist and infused with the zesty flavors of lemon and dill, making it a wholesome and flavorful choice for a low-sodium Saturday dinner. Perfect for a casual evening or entertaining guests.

Cilantro Lime Cod Tacos

These Cilantro Lime Cod Tacos offer a fresh, vibrant twist on the classic taco with a light, low-sodium approach. The cod is seasoned with a tangy lime marinade and cooked to perfection, then topped with a zesty cilantro-lime slaw. This dish is perfect for a Saturday night taco feast that doesn’t sacrifice flavor or health.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• Juice and zest of 1 lime
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 1 cup shredded cabbage
• ½ cup fresh cilantro, chopped
• ¼ cup Greek yogurt
• 1 tbsp apple cider vinegar
• 8 small corn tortillas (low-sodium, if available)
• Lime wedges, for serving

Instructions:

1. In a small bowl, combine olive oil, lime juice, lime zest, garlic, cumin, and black pepper. Rub this marinade onto the cod fillets and let them sit for at least 10 minutes.
2. While the fish marinates, prepare the slaw by mixing shredded cabbage, cilantro, Greek yogurt, and apple cider vinegar in a separate bowl. Stir to combine, and refrigerate until ready to serve.
3. Heat a non-stick skillet over medium heat. Cook the cod fillets for 3-4 minutes per side, or until they easily flake with a fork.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a portion of cod in each tortilla, top with the cilantro-lime slaw, and garnish with extra cilantro and lime wedges.

These Cilantro Lime Cod Tacos are perfect for those looking to enjoy a light, fresh meal with a burst of flavor. The combination of the zesty cod and creamy slaw provides a satisfying, low-sodium meal that will transport you to a sunny beachside without the extra salt.

Balsamic Glazed Cod with Roasted Vegetables

Balsamic Glazed Cod with Roasted Vegetables is a simple yet elegant dish that brings out the best in fresh, low-sodium ingredients. The rich balsamic glaze adds depth and sweetness to the mild cod, while the roasted vegetables provide a healthy, flavorful accompaniment. It’s an easy and refined Saturday night dinner option.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 cup baby carrots, peeled
• 1 zucchini, chopped into rounds
• 1 red bell pepper, chopped
• ½ tsp ground black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar, olive oil, honey, garlic, and rosemary. Bring to a simmer and cook for 3-4 minutes until the glaze thickens slightly.
3. Place the cod fillets on a baking sheet lined with parchment paper and brush them with the balsamic glaze.
4. Arrange the carrots, zucchini, and bell pepper around the cod fillets on the same sheet. Drizzle with olive oil and season with black pepper.
5. Roast for 15-20 minutes, or until the cod flakes easily and the vegetables are tender.
6. Serve the cod with the roasted vegetables, drizzling more glaze over the top if desired.

This Balsamic Glazed Cod with Roasted Vegetables is a delicious and wholesome dish that feels indulgent without the added sodium. The sweet and tangy glaze, combined with tender roasted vegetables, makes this a balanced and satisfying meal for a leisurely Saturday evening.

Garlic Lemon Cod with Quinoa and Spinach

This Garlic Lemon Cod with Quinoa and Spinach is a nutritious and flavorful low-sodium dish that combines lean protein with wholesome grains and vegetables. The cod is cooked with a bright garlic lemon sauce, served over a bed of protein-packed quinoa, and paired with sautéed spinach. It’s an excellent way to enjoy a light yet filling meal.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tsp ground black pepper
• 1 cup quinoa
• 2 cups fresh spinach, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil for sautéing

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. While the quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until the fish flakes easily. Drizzle with lemon juice and zest during the last minute of cooking.
4. In another skillet, heat 1 tsp olive oil over medium heat and sauté spinach until wilted, about 2-3 minutes.
5. To serve, place a bed of quinoa on each plate, top with the garlic lemon cod, and add a side of sautéed spinach.

Garlic Lemon Cod with Quinoa and Spinach is a perfect meal for those looking for a well-rounded, low-sodium option. The combination of tender cod, fluffy quinoa, and vibrant spinach creates a flavorful and satisfying dish that’s both healthy and quick to prepare, making it an ideal choice for a nourishing Saturday night dinner.

Zesty Orange and Ginger Cod

Zesty Orange and Ginger Cod is a flavorful and refreshing low-sodium dish that brings a sweet and spicy profile to the table. The vibrant orange glaze, infused with fresh ginger and a hint of garlic, creates a dynamic sauce that complements the delicate cod. This dish pairs beautifully with rice or steamed vegetables for a light yet satisfying meal.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 orange (juice and zest)
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp honey
• ½ tsp ground black pepper
• 1 tsp sesame seeds (optional, for garnish)
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a small saucepan, combine the orange juice, zest, grated ginger, garlic, olive oil, and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens slightly.
2. Preheat a non-stick skillet over medium heat. Season the cod fillets with ground black pepper.
3. Place the cod fillets in the skillet and cook for 3-4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish is cooking, pour the orange-ginger glaze over the fillets, spooning some over the fish during the last minute of cooking.
5. Serve the cod fillets with the remaining glaze, garnished with sesame seeds and fresh cilantro.

The Zesty Orange and Ginger Cod is a delightful balance of sweetness and spice that enhances the natural flavor of the cod. The vibrant orange glaze adds an exciting twist, making it a perfect low-sodium option for a light, flavorful meal. The dish is simple yet elegant and ideal for a refreshing Saturday dinner.

Pesto Cod with Roasted Asparagus

This Pesto Cod with Roasted Asparagus is a fresh, aromatic dish that celebrates the flavors of basil and garlic. The cod fillets are topped with a fragrant homemade pesto and baked to perfection. Paired with roasted asparagus, this meal is a healthy, low-sodium option that feels indulgent without the added salt. It’s an excellent choice for a light yet satisfying weekend meal.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 1 tbsp pine nuts
• 1 garlic clove
• ¼ cup Parmesan cheese, grated (optional)
• 1 tbsp lemon juice
• 1 lb asparagus, trimmed
• ½ tsp ground black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine basil, pine nuts, garlic, Parmesan (if using), lemon juice, and 1 tbsp olive oil. Process until smooth to form the pesto.
3. Place the cod fillets on a baking sheet lined with parchment paper. Spread a generous amount of pesto over the top of each fillet.
4. Arrange the asparagus around the cod, drizzle with olive oil, and season with black pepper.
5. Roast the cod and asparagus in the oven for 12-15 minutes, or until the fish flakes easily with a fork and the asparagus is tender.
6. Serve the cod with the roasted asparagus, garnished with extra fresh basil if desired.

Pesto Cod with Roasted Asparagus is a vibrant and healthy dish that makes the most of fresh, flavorful ingredients. The homemade pesto adds depth and richness to the mild cod, while the roasted asparagus offers a perfect complement. This low-sodium recipe is perfect for anyone seeking a nutritious and light meal with plenty of taste.

Cajun-Spiced Cod with Avocado Salsa

This Cajun-Spiced Cod with Avocado Salsa is a bold, flavorful low-sodium dish that combines a spicy kick from Cajun seasoning with the creaminess of fresh avocado salsa. The cod is perfectly seared and topped with a refreshing salsa made from ripe avocado, tomatoes, and lime. It’s a quick and easy dish for a satisfying Saturday night dinner.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 avocado, diced
• 1 small tomato, diced
• ½ red onion, finely chopped
• 1 lime, juiced
• ½ tsp ground black pepper
• Fresh cilantro for garnish (optional)

Instructions:

1. Pat the cod fillets dry and sprinkle both sides with Cajun seasoning and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Once hot, add the cod fillets and cook for 3-4 minutes per side, or until the fish flakes easily with a fork.
3. While the cod cooks, prepare the avocado salsa by combining diced avocado, tomato, red onion, lime juice, and a pinch of black pepper in a bowl. Gently toss to mix.
4. Serve the Cajun-spiced cod fillets topped with a generous spoonful of avocado salsa. Garnish with fresh cilantro if desired.

The Cajun-Spiced Cod with Avocado Salsa is a lively, low-sodium dish that brings bold, exciting flavors to the dinner table. The spicy seasoning contrasts perfectly with the creamy and refreshing avocado salsa, creating a satisfying balance. This dish is not only quick and easy but also packed with nutrients, making it an excellent choice for a healthy Saturday night meal.

Baked Cod with Tomato Basil Sauce

Baked Cod with Tomato Basil Sauce is a flavorful, light dish that is perfect for a Saturday night dinner. The rich tomato sauce, infused with garlic, basil, and a touch of olive oil, perfectly complements the delicate, flaky cod. The low-sodium approach allows the fresh ingredients to shine, making this a healthy yet comforting meal. Serve it with whole-grain pasta or a side salad for a well-rounded, satisfying dinner.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 tbsp olive oil
• 2 cups canned no-salt-added diced tomatoes
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• ½ tsp ground black pepper
• ½ tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the diced tomatoes, oregano, basil, black pepper, and red pepper flakes (if using) to the skillet. Simmer for 10-12 minutes, allowing the sauce to thicken.
4. Place the cod fillets in a baking dish and spoon the tomato sauce over the top of each fillet.
5. Bake in the preheated oven for 15-18 minutes, or until the cod flakes easily with a fork.
6. Garnish with fresh basil leaves before serving.

Baked Cod with Tomato Basil Sauce is a simple yet satisfying dish that highlights fresh, vibrant ingredients. The combination of tender cod and tangy tomato sauce provides a comforting meal without added sodium, making it an ideal option for a healthy weekend dinner. This dish is sure to become a go-to favorite for any occasion.

Garlic Parmesan Cod with Spinach Salad

Garlic Parmesan Cod with Spinach Salad is a light yet filling dish that pairs the richness of Parmesan cheese with the freshness of leafy greens. The cod fillets are baked with a savory garlic Parmesan crust, served alongside a bright spinach salad with a tangy lemon dressing. This dish is a great option for those looking for a low-sodium, nutrient-packed dinner that’s still full of flavor.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• ¼ cup grated Parmesan cheese
• ½ tsp ground black pepper
• 4 cups fresh spinach leaves
• 1 lemon, juiced
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine garlic powder, Parmesan cheese, black pepper, and olive oil.
3. Pat the cod fillets dry and place them on a baking sheet lined with parchment paper. Press the garlic Parmesan mixture onto each fillet, coating evenly.
4. Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
5. While the fish bakes, prepare the spinach salad by combining spinach, lemon juice, balsamic vinegar, Dijon mustard, and olive oil in a large bowl. Toss to combine.
6. Serve the garlic Parmesan cod on top of the fresh spinach salad, or alongside, for a light, healthy meal.

Garlic Parmesan Cod with Spinach Salad is a delicious and nutritious dish that combines the richness of Parmesan with the fresh flavors of a simple salad. The crunchy, savory cod paired with the vibrant spinach creates a perfect balance of flavors, making it a great low-sodium option for a healthy and satisfying Saturday dinner.

Crispy Baked Cod with Sweet Potato Fries

Crispy Baked Cod with Sweet Potato Fries is a healthier take on a classic comfort food meal. The cod is coated in a light, crispy breadcrumb crust and baked to perfection, while the sweet potato fries provide a satisfying, nutrient-dense side. This low-sodium dish is perfect for a casual, fun dinner without compromising on taste or nutrition.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 2 large sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil (for fries)
• 1 tsp paprika (optional, for fries)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato fries on a baking sheet, drizzle with olive oil, and sprinkle with paprika and black pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the fries bake, prepare the cod fillets by brushing them lightly with olive oil.
4. In a shallow dish, combine whole wheat breadcrumbs, garlic powder, and parsley. Dip each cod fillet into the breadcrumb mixture, pressing lightly to coat.
5. Place the breaded cod fillets on a separate baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the fish is crispy on the outside and flakes easily with a fork.
6. Serve the crispy baked cod with the sweet potato fries, and garnish with additional fresh parsley if desired.

Crispy Baked Cod with Sweet Potato Fries is a delicious, lighter alternative to traditional fried fish and fries. The crispy texture of the cod combined with the natural sweetness of the sweet potato fries makes for a comforting yet healthy meal. This dish is perfect for a casual Saturday dinner that everyone will love while keeping things low-sodium.

Herb-Crusted Cod with Roasted Brussels Sprouts

Herb-Crusted Cod with Roasted Brussels Sprouts is a healthy and flavorful dish that pairs the delicate, flaky cod with a crunchy, aromatic herb crust. The roasted Brussels sprouts are seasoned simply with olive oil and garlic, complementing the light, herbaceous cod. This meal is packed with nutrients, making it a perfect low-sodium option for a Saturday night dinner that feels both indulgent and nourishing.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 1 cup panko breadcrumbs (low-sodium, if available)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp olive oil (for the crust)
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for roasting)
• 2 garlic cloves, minced (for roasting)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine panko breadcrumbs, parsley, thyme, garlic powder, and black pepper. Drizzle with 1 tbsp olive oil and stir until the mixture is well coated.
3. Pat the cod fillets dry with a paper towel and place them on a baking sheet lined with parchment paper. Press the breadcrumb mixture onto each fillet, coating them evenly.
4. In a separate bowl, toss the Brussels sprouts with olive oil and minced garlic. Spread them out on a baking sheet and season with a pinch of black pepper.
5. Roast the cod and Brussels sprouts in the oven for 15-18 minutes, or until the cod flakes easily with a fork and the Brussels sprouts are golden and crispy on the edges.
6. Serve the herb-crusted cod alongside the roasted Brussels sprouts.

Herb-Crusted Cod with Roasted Brussels Sprouts is a light, flavorful, and nutrient-rich dish that offers a perfect balance of textures and tastes. The crispy breadcrumb crust adds a satisfying crunch to the cod, while the roasted Brussels sprouts offer a savory, slightly bitter complement. This low-sodium meal is ideal for a satisfying and healthy Saturday dinner.

Sautéed Cod with Lemon Caper Sauce

Sautéed Cod with Lemon Caper Sauce is a bright and tangy dish that brings together the natural flavors of cod with a zesty sauce. The capers provide a salty, briny bite, while the lemon juice adds a refreshing acidity. The dish is quick and simple to make, making it a perfect low-sodium option for a light yet flavorful dinner.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 2 garlic cloves, minced
• ½ tsp ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the cod fillets with black pepper on both sides.
2. Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the lemon juice and capers, stirring to combine.
4. Return the cod fillets to the skillet and spoon the sauce over the top. Cook for an additional 1-2 minutes to heat the fish through and allow the flavors to meld.
5. Garnish with fresh parsley before serving.

Sautéed Cod with Lemon Caper Sauce is a light and flavorful low-sodium dish that’s perfect for a quick Saturday night meal. The combination of the delicate cod with the zesty, tangy sauce creates a delightful contrast that’s satisfying yet refreshing. It’s an ideal option for those looking to enjoy a healthy, low-sodium dinner without sacrificing taste.

Grilled Cod with Avocado and Mango Salsa

Grilled Cod with Avocado and Mango Salsa is a tropical-inspired dish that pairs the smoky flavors of grilled cod with a refreshing, sweet salsa made from ripe mango, creamy avocado, and a hint of lime. This dish is perfect for a healthy, low-sodium Saturday night meal that’s both light and satisfying, with vibrant, fresh ingredients that complement the fish beautifully.

Ingredients:

• 4 cod fillets (4-6 oz each)
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 1 mango, diced
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• ½ tsp ground red pepper (optional, for heat)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the cod fillets with olive oil and season with ground cumin and black pepper.
3. Grill the cod fillets for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the cod is grilling, prepare the salsa by combining mango, avocado, red onion, cilantro, lime juice, and red pepper (if using) in a bowl. Gently toss to combine.
5. Serve the grilled cod topped with a generous scoop of the mango and avocado salsa.

Grilled Cod with Avocado and Mango Salsa is a light, vibrant dish that’s perfect for a healthy low-sodium meal. The smoky grilled cod pairs wonderfully with the refreshing, sweet, and tangy salsa, making it an ideal dish for a satisfying Saturday night dinner. The balance of flavors in this dish will transport your taste buds to a tropical paradise!

Note: More recipes are coming soon!