🌺 Ginger Pineapple Cod

If you’re looking for a healthy protein source, try this Hawaiian-inspired fish dish that’s as easy to make as it is flavorful. Sweet pineapple, zesty ginger, and a splash of lime come together with tender wild-caught cod to awaken your taste buds and transport you straight to the islands — no plane ticket required.

Ingredients:

5 frozen wild-caught cod fillets, thawed

1 (14 oz) can pineapple in pineapple juice (do not drain)

½ cup tamari (gluten-free soy sauce) or coconut aminos (gluten-free and soy-free)

2 tablespoons toasted sesame oil

Juice of 1 lime

2 zucchini, julienned

1 red bell pepper, julienned

12 oz bag of bean sprouts

5 cloves garlic, minced

2 inches fresh ginger, peeled and minced

¼ cup fresh cilantro, chopped

Instructions

Preheat Oven – Set oven to 400°F 

Prepare the Fish & Vegetables – Arrange the thawed cod fillets in a large glass baking dish. Top evenly with minced garlic, ginger, zucchini, red bell pepper, bean sprouts, and the can of pineapple (with juice).

Make the Sauce – In a small bowl, whisk together the tamari, toasted sesame oil, and lime juice. Drizzle this Hawaiian-inspired sauce over the fish and vegetables.

Bake – Cover the dish tightly with aluminum foil and bake for 30 minutes

Garnish & Serve – Sprinkle with chopped cilantro and serve with basmati rice, or enjoy without rice for a lower-carb meal.

~Rajsree Nambudripad, MD