cod with peach salsa 'n chips

TOTAL TIME: 20 minutes

SERVES: 2

Protein

• 2 large pieces cod

Pantry

• 3 XL flour tortillas

• 1/4 tsp smoked paprika

• 1/4 tsp chipotle chilo powder

• 1/4 tsp garlic powder

• 1/2 cup oil

Produce

• 2 peaches

• 1 jalapeno

• 1/2 red onion

• 1 clove garlic

• 1 tbsp basil

• 1 lime

1. Make your chips. Preheat oven to 400F. Cut tortillas into large triangles (chip size). To a large bowl, add 1/4 cup oil, 1/2 tsp salt, 1/4 tsp smoked paprika, 1/4 tsp chipotle chili powder, 1/4 tsp garlic powder and mix well. Add in tortillas and gently toss to coat (use your hands).

   Place on a baking sheet in a single layer and bake for 5-7 minutes until lightly golden brown.

2. Grill your peaches. If you have a grill pan use it, if not just use a regular frying pan but add a bit more oil to the peaches. Cut peaches into eighths, you can leave the skin on. Drizzle with about 2 tbsp oil and rub the oil all over. Sprinkle with salt. Grill peaches on both sides for about 2 minutes each. Once cooled enough, peel and dice them for the salsa. 

3. Make your salsa. To a large bowl, add 1/4 cup diced onions, 1 diced jalapeno, 1 minced garlic clove, the juice of 1 lime, diced grilled peaches, a pinch of salt and 1 tbsp olive oil.  Mix well and set aside.

4. Make your fish. To a small bowl, add 1 tbsp old bay seasoning and 1 1/2 tbsp brown sugar. Mix well. Sprinkle onto cod in a thin layer.

   Heat 2 tbsp oil in a large frying pan on medium high heat. Once hot, add fish and sear for about 2 minutes per side or until internal temp reaches 145F.

   Serve the fish topped with the salsa, chips on the side, and remaining and chips and salsa as a bonus on the side!

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!