Pistachio-Crusted Cod with Mango-Jalapeño Salsa and Purple Sweet Potato Mash

This stunning seafood dish brings together a symphony of colors, textures and flavors. A flaky cod fillet is crusted with crunchy pistachios and panko, then baked to golden perfection. It rests on a bed of creamy purple sweet potato mash, rich in antioxidants, alongside charred asparagus and corn for a smoky-sweet contrast.

The crowning glory is a bright mango-jalapeño salsa that adds a tangy, spicy kick. Every bite is a delightful balance of savory, sweet and heat. Perfect for a special dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody ends from asparagus; chop into 1-inch pieces. Drain corn. Halve, peel and finely dice shallot (about 2 tbsp for 2 servings, 4 tbsp for 4). Halve jalapeño lengthwise; remove ribs and seeds for less heat, then thinly slice and finely dice (about 2 tbsp for 2, 4 tbsp for 4). Halve lime.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid (1 cup for 4), then drain. Return sweet potatoes to pot; add 1 tbsp butter (2 tbsp for 4) and sour cream. Mash until smooth and creamy, adding reserved liquid as needed. Keep covered off heat until ready to serve.
3. While sweet potatoes cook, in a small bowl combine pistachios, panko, a drizzle of olive oil, salt and pepper. Pat cod dry with paper towels; season all over with salt and pepper. Mound tops of cod with pistachio mixture, pressing to adhere. Lightly coat a baking sheet with olive oil and place cod, coated sides up. Bake on top rack until crust is browned and cod is cooked through, 8-10 minutes. If crust isn’t browning, broil for the last minute.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften, 2-3 minutes. Add corn in a single layer and cook undisturbed until it begins to char, 2-3 minutes. Continue cooking, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. If corn pops, cover pan.
5. While veggies cook, in a second small bowl combine diced shallot, diced jalapeño, mango chutney and lime juice. Season with salt and pepper.
6. Divide sweet potato mash between plates and spread into a circle (about ¼ inch thick). Top with cod and the asparagus-corn medley. Spoon mango-jalapeño salsa over the fish and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like haddock, halibut or sea bass will work well. Adjust cooking time as needed.

Can I make this dish ahead of time?

The sweet potato mash and salsa can be prepared a day in advance. Cook the fish and vegetables just before serving for best texture.

What can I substitute for mango chutney?

You can use diced fresh mango mixed with a little honey or sugar, plus a splash of vinegar, to mimic the sweet-tangy flavor.