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Nutrition Facts
Serving Size 103 g
(Approx. 6 Servings)
Amount Per Serving
Calories 120 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 380 mg 16%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 19 g
Vitamin A 2% Iron 2%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Borracho Roasted Cod
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/4 Lb fresh cod fillets
1 Tsp Spice Islands Ground Coriander
1/2 Tsp kosher salt
1/2 Tsp black pepper
1/3 cup(s) Red Rio Borracho Sauce
1 1/2 Tbsp extra virgin olive oil
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Instructions

1
Preheat oven to 375ºF.
2
Place cod in an oven safe baking dish. Season on both sides with coriander, salt, and pepper. Pour sauce evenly over cod and brush to coat. Cover with plastic wrap, refrigerate and allow to marinade 45 minutes to 1 hour.
3
Once marinated remove plastic wrap and drizzle fish with olive oil. Bake in the oven for 12 to 15 minutes or until internal temperature reads 145ºF.
4
This dish goes great served over Smoked Adobo Spanish Style Rice.

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