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

This stunning dish brings together a medley of colors, textures and flavors that will impress any dinner guest. Flaky cod fillets are topped with a crunchy pistachio-panko crust, then baked to golden perfection. They’re served alongside a vibrant purple sweet potato mash, rich in antioxidants and a side of charred asparagus and corn for a smoky-sweet contrast.

The star of the show is the homemade mango-jalapeño salsa, which adds a tangy and spicy kick that perfectly balances the richness of the fish and mash. This recipe is not only delicious but also packed with protein and fiber, making it a wholesome choice for a special meal.

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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

10 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 rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody bottom ends from asparagus; chop into 1-inch pieces. Drain corn. Halve, peel and finely dice shallot until you have about 2 TBSP (4 TBSP for 4 servings). Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 TBSP (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 sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot; add 1 TBSP butter (2 TBSP for 4) and sour cream. Mash until smooth and creamy, adding splashes of reserved sweet potato cooking 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 add cod, coated sides up. Bake on top rack until crust is browned and crispy and cod is cooked through, 8-10 minutes. TIP: If the crust isn’t browning, broil for the last minute of cooking!
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 corn begins to char, 2-3 minutes. Continue to cook, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. TIP: If corn begins to pop, cover pan.
5. While veggies cook, in a second small bowl, combine diced shallot, diced jalapeño, mango chutney and juice from lime. Season with salt and pepper.
6. Divide sweet potato mash between plates and spread evenly into a circle (about ¼ inch thick). Top with cod and asparagus and corn in separate sections. Top with mango-jalapeño salsa and serve.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, you can substitute regular sweet potatoes, but the color and antioxidant content will differ.

What can I use instead of cod?

Any firm white fish like halibut or haddock works well.

Is the salsa very spicy?

The heat level depends on how much jalapeño you include. Removing seeds and ribs reduces spiciness.