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

This dish is a feast for the senses, with vibrant colors, textures and flavors that come together beautifully. A flaky pistachio-crusted cod fillet sits atop a creamy and antioxidant-rich purple sweet potato mash, accompanied by a medley of charred asparagus and corn. To finish, a tangy-spicy homemade mango-jalapeño salsa adds a burst of freshness.

Perfect for a special dinner or when you want to impress guests, this recipe is surprisingly simple to prepare. The combination of crunchy pistachio crust, sweet and spicy salsa and creamy mash creates a balanced and memorable meal.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView 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

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. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry 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 tablespoons for 2 servings). Halve jalapeño lengthwise, remove ribs and seeds for less heat, then finely dice (about 2 tablespoons for 2 servings). Halve lime.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Return sweet potatoes to pot; add 1 tablespoon butter and sour cream. Mash until smooth and creamy, adding reserved cooking liquid as needed. Keep covered off heat until ready to serve.
3. In a small bowl, combine chopped pistachios, panko, a drizzle of olive oil, salt and pepper. Pat cod dry with paper towels; season all over with salt and pepper. Mound the pistachio mixture on top of cod, pressing to adhere. Lightly oil a baking sheet and place cod on it, coated side up. Bake on top rack until crust is golden 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 charred, 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. In a small bowl, combine diced shallot, diced jalapeño, mango chutney and lime juice. Season with salt and pepper.
6. Divide sweet potato mash among plates and spread into a circle (about ¼ inch thick). Top with cod, asparagus and corn in separate sections. Spoon mango-jalapeño salsa over the top and serve.

Recipe Tips

FAQ

Can I use a different fish instead of cod?

Yes, you can substitute cod with another firm white fish like halibut or haddock. Adjust cooking time as needed.

What can I use instead of mango chutney?

If you don’t have mango chutney, you can use diced fresh mango mixed with a little honey and vinegar as a substitute.

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.