Baked Cod With Mango Salsa

The girls are still in school for 3 more days, but that hasn't stopped us from enjoying our summer days!  We've logged in many hours at the neighborhood pool, and everybody in this household is already looking a little tanner than usual.  Summer time reminds me of fun times in my past on the beaches of Playa del Carmen, Cabo San Lucas, and the Bahamas.  And the best thing about those vacations:  the food.  That's what inspired me to add a Caribbean recipe to my collection today for the girls.

Start with the mango salsa:  peel and dice the mango.  I only used half, considering that nobody would be helping me eat this.  Jereme isn't a fan of it, Gianna would find it to be too spicy, and Sasha....forget about it!  Next I diced about a fourth of white onion, a handful of cilantro, and a seeded jalapeno.  I zested a half of a lemon, then squeezed the juice of it in, and mixed everything up.   

For Baked Cod:

1. Pre-heat the oven to 400 degrees.  Spray a baking pan with canola spray.
2. Lay the cod down.  (I used a half pound.)  Brush with peanut or olive oil.
3. Lightly season with seasoned salt, garlic powder, and parsley.
4. When the oven is ready, roast the fish for about 10 - 12 minutes uncovered.  Remove fish from oven, let rest about 5minutes, and squeeze the other half of your lemon over it.

For Tortilla Chips:

1. Heat a grill pan for about 5 minutes over medium high heat or until hot.
2. Brush one side of your tortilla with olive oil.  Lay that side down into the pan.  Brush the other side.
3. In about 3 minutes, flip it over and finish in another 3 minutes.  (You'll see grill marks on the tortillas.)
4. Cut into triangles and serve.