Bacalao con Relish de Mango<\/h2>\n
\t![](\"http:\/\/www.mango.org\/wp-content\/uploads\/2017\/12\/104_1514020176-teaser-150x150.png\"\/)
\t<\/p>\n
\n
INGREDIENTS<\/h3>\n\n1 4-oz. piece of cod fillet<\/li>\n 1 clove fresh garlic, chopped<\/li>\n 2 tablespoons red onion, chopped<\/li>\n 1\/2 cup fresh mango, diced<\/li>\n 1 tablespoon coconut aminos<\/li>\n 1 fresh lime, juiced<\/li>\n 4-5 asparagus spears<\/li>\n 1 cup cooked white rice<\/li>\n Salt\/pepper to taste<\/li>\n Cilantro to garnish<\/li>\n<\/div>\n\n![\"\"](\"http:\/\/www.mango.org\/wp-content\/themes\/balloon\/assets\/images\/down-arrow.png\")
<\/div>\n<\/h3>\n\nPre-heat your broiler on low for 10 minutes. Season the cod with salt and pepper, then place on a baking sheet. Broil on low for 10 to 12 minutes.<\/p>\n
While that cooks, saute 2 tbsp chopped red onion and 1 small, chopped garlic clove in an 8- to 10-inch non-stick skillet on med-high heat for about 1 minute. Add 1 tbsp coconut aminos, 1\/2 tbsp fresh lime juice, 1\/2 cup lightly diced, fresh mango and ground black pepper. Saute for about 1 minute on low making sure the mango does not stick to pan.<\/p>\n
Place the cooked asparagus spears into the container first, then place the cooked cod on top, then pour the cooked mango relish on top. If you don’t have a parted container, use a measuring cup to form your rice by lightly compacting it inside the cup, then place in your container. Use chopped cilantro for flavor and garnish!<\/p>\n
Recipe courtesy of Alex Torres, Meal Prep Mondays<\/a><\/span><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
<\/div>\n<\/h3>\n\nPre-heat your broiler on low for 10 minutes. Season the cod with salt and pepper, then place on a baking sheet. Broil on low for 10 to 12 minutes.<\/p>\n
While that cooks, saute 2 tbsp chopped red onion and 1 small, chopped garlic clove in an 8- to 10-inch non-stick skillet on med-high heat for about 1 minute. Add 1 tbsp coconut aminos, 1\/2 tbsp fresh lime juice, 1\/2 cup lightly diced, fresh mango and ground black pepper. Saute for about 1 minute on low making sure the mango does not stick to pan.<\/p>\n
Place the cooked asparagus spears into the container first, then place the cooked cod on top, then pour the cooked mango relish on top. If you don’t have a parted container, use a measuring cup to form your rice by lightly compacting it inside the cup, then place in your container. Use chopped cilantro for flavor and garnish!<\/p>\n
Recipe courtesy of Alex Torres, Meal Prep Mondays<\/a><\/span><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
Pre-heat your broiler on low for 10 minutes. Season the cod with salt and pepper, then place on a baking sheet. Broil on low for 10 to 12 minutes.<\/p>\n
While that cooks, saute 2 tbsp chopped red onion and 1 small, chopped garlic clove in an 8- to 10-inch non-stick skillet on med-high heat for about 1 minute. Add 1 tbsp coconut aminos, 1\/2 tbsp fresh lime juice, 1\/2 cup lightly diced, fresh mango and ground black pepper. Saute for about 1 minute on low making sure the mango does not stick to pan.<\/p>\n
Place the cooked asparagus spears into the container first, then place the cooked cod on top, then pour the cooked mango relish on top. If you don’t have a parted container, use a measuring cup to form your rice by lightly compacting it inside the cup, then place in your container. Use chopped cilantro for flavor and garnish!<\/p>\n
Recipe courtesy of Alex Torres, Meal Prep Mondays<\/a><\/span><\/p>\n<\/div>\n<\/div>\n