Broiled Cod and Gazpacho Salsa with Tomato Vinaigrette

It's tomato season, let's take advantage of it!

There is more that comes from the month of August than those nasty heat waves - it's also know as the absolute best month to purchase fresh tomatoes!  I like to take advantage of this month as much as I can and add them to every meal possible. One of my favorite meals to prepare is Broiled Cod and Gazpacho Salsa with Tomato Vinaigrette. It's not as complicated as it sounds, I promise. Be seriously, it's one of my favorites and too good not to try. This dish is made with an abundance of fresh, ripe tomatoes. It's very light but also perfectly flavorful and satisfying. Head to your local Farmers Market and grab some tomatoes to make this for dinner tonight!


Fish tastes good and is even better for you!
Cod is usually available in the Seafood Department but Haddock or Tilapia will work just as well. If you are a true New Englander like me and love seafood, you're in luck. There are unlimited benefits to eating fish!

  • Fish is an excellent source of protein, aiding in weight management by increasing satiety and helping you feel fuller, longer.

  • White fish also takes on flavors well so go crazy and flavor it however you prefer. Go sweet, spicy--or both!

  • Fish also is easy to prepare and takes minimal time to cook - no longer than 30 minutes!

  • Not a seafood person? Not problem! Using chicken as a substitute is just as good.

Add some color with your veggies!
I also love when meals are full of colorful veggies! The best and easiest nutrition advice I've learned is to make your plate colorful. Yes, they make for a pretty dish, but eating all different colored fruits and veggies also ensures that you're getting in all of those powerful vitamins, minerals and antioxidants! Red tomatoes are perfect for getting your daily dose of vitamin C and folate. Red fruits and veggies are also sources of flavonoids, which reduce inflammation and have antioxidant properties. Don't restrict yourself to just one color! Tomatoes come in a variety of colors such as green, yellow, white, orange, even purple! You get to decorate your plate with all health benefits, it's a win-win. Variety is important because each different color represents a different nutrient profile. Dark orange and dark green veggies, for example, are very high in Vitamin A, a nutrient Americans have difficulty consuming daily. The more pigmented the produce, the better to get in as many healthful nutrients as possible!

Broiled Cod and Gazpacho Salsa with Tomato Vinaigrette
Recipe adapted from The Smitten Kitchen Cookbook
serves 4

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Tomato Vinaigrette:
     1 medium tomato, chopped
     2 tablespoons sherry vinegar (apple cider or white will work as well)
     1/4 cup olive oil
     Table salt
     Freshly ground black pepper

     Four 4-6 ounce cod fillets
     Olive oil to brush on fish
     Table Salt
     Fresh ground black pepper

     2 large beefsteak or 4 medium Roma tomatoes, diced
     1/2 English cucumber, diced
     2 bell peppers, red or a combination of colors if available
     1/4 small red onion, diced
     3 Tbsp minced fresh basil (optional, for garnish)

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Make tomato vinaigrette:
In a blender or food processor, puree the tomato until smooth. Add vinegar. With machine running, slowly drizzle in the olive oil in a thin stream. Season with salt and pepper. Set aside.

Cook Fish:
Preheat oven to broil. Spray baking dish with cooking spray and place cod inside. Brush cod with olive oil to coat thinly. Use pastry brush if available. Season fish with salt a pepper. Broil 10-12 minutes or until fish flakes with a fork.

Assemble Salsa:
Toss salsa ingredients together on a plate, add mixed greens if desired. Arrange the cod on top. Drizzle on the vinaigrette to taste. Serve with additional vinaigrette on the side. Garnish with basil if desired.


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