What's for Dinner

Peanut Encrusted Cod-Mayo Clinic Health System

Peanut ‘N Pineapple-Crusted Cod

Prep: 10 min

Total: 30 min

Servings: 6 servings, 1 topped fish fillet each


What you need:

½         cup  PLANTERS Dry Roasted Peanuts, chopped

1          can   (8 oz.) pineapple tidbits, drained, coarsely chopped

2          medium  jalapeño peppers, seeded, finely chopped

6          cod fillets (1-1/2 lb.)

¼         cup  KRAFT Real Mayo Mayonnaise

¼         cup   chopped cilantro


Make Peanut ‘N Pineapple-Crusted Cod

PREHEAT oven to 350°F. Combine peanuts, pineapple and jalapenos; set aside.

LINE 15x10x1-inch baking pan with foil; spray foil with cooking spray. Place fish on prepared baking pan. Spread evenly with mayo; spoon 1/4 cup of the peanut mixture over each fish fillet, pressing peanut mixture into fish to secure.

BAKE 20 min. or until fish flakes easily with fork. Sprinkle with cilantro.


-          Dry Roasted Peanuts

-          Pineapple tidbits

-          Jalapeno peppers

-          Cod fillets

-          Fresh Cilantro


-          Mayonnaise


Calories           250

Total Fat          14 g

Saturated Fat   2 g

Cholesterol       50 mg

Sodium             170 mg

Carbohydrate   6 g

Dietary Fiber   1 g

Sugars             3 g

Protein             24 g

Vitamin A       4 %DV

Vitamin C       10 %DV

Calcium            2 %DV

Iron                 4 %DV




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