Macadamia Cod with Nectarine Salsa

Cod fillets, encrusted in macadamia nuts and served with fruit salsa, spell elegance.


  • 2 small firm, ripe nectarines, pitted and diced
  • 1/4 cup (50 mL) finely diced red bell pepper
  • 2 tbsp (30 mL) thinly sliced green onion tops
  • 2 tbsp (30 mL) lime juice
  • 1/2-1   jalapeño pepper, seeded and finely chopped
  • 1/4 tsp (1 mL) salt
    Cod Fillets
  • 1/4 cup (50 mL) macadamia nuts, chopped
  • 1/4 tsp (1 mL) paprika
  • 2   cod fillets (6 oz/175 g each), about 1 1/2 in. (4 cm) thick


  1. Preheat oven to 400°F (200°C). For salsa, combine nectarines, bell pepper, green onion, lime juice, jalapeño pepper and salt in Small Batter Bowl; mix well.

  2. For cod fillets, chop macadamia nuts using Food Chopper. In (1-cup/250-mL) Prep Bowl, combine nuts and paprika; mix well. Arrange fillets on Small Bar Pan. Carefully sprinkle nut mixture over tops of fillets, forming an even layer. Bake 12-15 minutes or until cod flakes easily with a fork. Remove fillets from oven; serve with salsa.


  • 2  servings

Nutrients per serving:

Calories 310, Total Fat 12 g, Saturated Fat 0 g, Cholesterol 75 mg, Carbohydrate 19 g, Protein 33 g, Sodium 410 mg, Fiber 5 g  

U.S. Diabetic exchanges per serving:

1 fruit, 4 1/2 low-fat meat (1 carb) 

Cook's Tips:

Peaches or mangoes can be substituted for the nectarines, if desired.

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