Cod is high in selenium, a mineral found in studies to have anti-cancer properties.

Cod with Avocado Corn Salsa Image

Serves 4


1 cup grape tomatoes, quartered
1 cup frozen corn kernels, thawed
1⁄4 cup chopped cilantro
1⁄4 cup finely chopped
red onion or jalapeño chili pepper
2 Tbsp lime juice
1 Tbsp extra-virgin olive oil
1⁄4 tsp salt
1 ripe medium avocado, peeled, seeded and chopped

4 4-ounce cod fillets, rinsed and patted dry
1 Tbsp extra-virgin olive oil
1⁄2 tsp ground cumin
1⁄4 tsp salt
Black pepper to taste


  1. Preheat grill or grill pan coated with cooking spray to medium-high heat.
  2. Combine all salsa ingredients, except the avocado, in a medium bowl. Gently stir in the avocado and set aside.
  3. Brush both sides of the fish fillets with oil and sprinkle evenly with the cumin, salt and black pepper. Cook 4 minutes on each side or until opaque in center. Serve with salsa alongside.

PER SERVING 270 calories, 23 g protein, 15 g carbohydrates, 4 g fiber, 2 g sugar, 14 g fat, 2 g saturated fat, 50 mg cholesterol, 360 mg sodium

From our sister publication Diabetes Focus Spring 2015

Publication Review By: the Editorial Staff at

Published: 23 Feb 2015

Last Modified: 23 Feb 2015