Make this for a summer dinner party.
Strawberries add a twist to this salsa, which also features jalapeños and poblanos. If you’re short on time, says New York City–based recipe developer Beth Lipton, you can skip roasting the peppers and onion and just mince them raw for the salsa. Not only does this recipe combine bold, sweet, and spicy flavors, it’s also nutritionally sound as well. “The cod is a good source of omega-3s and the strawberries in the salsa are rich in vitamin C and flavonoids, which have been shown to improve heart health,” explains Lipton. If your berries are on the tart side, she recommends adding in a small amount of raw honey.
Ingredients
Directions
Step 1
Make salsa: Arrange a rack in the highest part of the oven. Then, preheat the broiler. Place poblano and jalapeño on a baking sheet. Toss onion slices with 2 teaspoons oil to lightly coat and add to baking sheet with peppers. Broil, carefully turning peppers and tossing onion slices with tongs every 2 minutes. Remove onion when tender and charred in spots (about 3 to 4 minutes), then remove peppers when blackened all over (about 5 to 7 minutes). Place peppers in a bowl, cover, and let steam for 10 minutes. Mince onion and place in a separate medium bowl.
Step 2
Once peppers are still warm but cool enough to handle, remove skin, halve, and remove seeds. Then, mince peppers and add to bowl with onion. Fold in strawberries, lime juice, and cilantro. Season with salt and pepper.
Step 3
Make fish: Preheat oven to 400 degrees F. Season fish all over with salt and pepper. Pour ¼ cup oil into a 9-by-13-inch baking dish and scatter garlic slices throughout. Add fish, turn to coat in oil, and roast until opaque and flakes with a fork, 12 to 15 minutes. Baste with oil, then serve with salsa on top.