Strawberry Balsamic Glazed Cod Fillet

Strawberry Balsamic Glazed Cod Fillet

25 minutes, 4 servings, 280 calories per serving, gluten-free, dairy free, pescatirian


Fish and Glaze:

  • 4 Cod fillets (or another type of fish)
  • 2 cups fresh or frozen strawberries
  • ¾ cup light coconut milk
  • 1 tablespoon coconut oil
  • 3 garlic cloves
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon all natural vegetable broth powder
  • 1 pinch cayenne pepper

Green Salsa Topping:

  • 1 cup fresh kale, finely chopped
  • 4 scallions
  • 2 tablespoons virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 cup fresh strawberries, diced


  1. Heat up a pan and melt the coconut oil. Add the chopped garlic, 2 cups of strawberries, maple syrup, and balsamic. Let it roast for 2 minutes.
  2. Add the coconut milk, vegetable broth powder, and cayenne. On medium heat place the fish filets into the pan and let everything simmer for 8 minutes. Flip the filets and let simmer for another 8 minutes.
  3. While it is cooking, prepare the salsa.
  4. Chop the kale along with the scallions.
  5. Dice the strawberries and add them into the kale. Pour the olive oil and balsamic over the salsa and mix well.
  6. Serve the fish filets with some sauce over it and add the green salsa on top of the fish. I did eat mine with a serving of quinoa. The quinoa was very good with the strawberry fish sauce.
  7. Enjoy!