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Mission Style Cod

Orange Icon  Mission Style Cod

Orange Icon  Mission Style Cod

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Submitted by: Edward Cercone

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 4

When I lived in Boston, there was a burrito place down the street that had the best cod burritos ever. I tried to replicate those flavors in this recipe, and i think i nailed it!

  • 2 clove garlic, fresh, organic
  • 1/2 chili pepper, jalapeno, fresh, organic
  • 1 sml. onion, any type, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 lbs. cod, alaskan, wild-caught, organic
  • cumin powder, organic to taste
  • paprika, organic to taste
  • sea salt, unrefined and pure to taste
  • 16 oz. black beans, canned, organic
  • 1/4 med. cabbage, fresh, organic
  • 2 tomatoes, plum, fresh, organic
  • 1 tbs. lime juice, pure, organic
  • 2 tbs. cilantro, fresh, organic
  • 2 tbs. dill weed, fresh, organic
  • 1 green onion, fresh, organic
  • 4 oz. yogurt, greek, plain, full-fat, plain, organic

Prepare the cod: Combine chopped garlic, chopped jalapeno (feel free to use the whole pepper if you like it spicy) and about half of the chopped onion in a little olive oil in a heavy pan and saute until golden. Add cod (cut up into 4 or 5 pieces) and season with cumin, paprika, and sea salt. Add (drained and rinsed) black beans, and let sit on medium heat for 5-7 minutes; splash a little water in the pan to keep garlic from burning. Flip cod before serving and re-season that side.

Prepare the cabbage: In a big bowl, mix together thinly sliced cabbage, chopped tomatoes, the remaining chopped onion, sea salt (to taste), lime juice, chopped cilantro and dill, chopped green onion, and Greek yogurt. Toss it like a salad, so everything is nicely coated.

Assemble: Put black beans on a plate. Top with cod, and spoon some pan juice on it. Then use tongs to pile some of the cold cabbage salad on top of the hot fish.

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