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Nutrition Facts
Serving Size 358 g
(Approx. 2 Servings)
Amount Per Serving
Calories 640 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 22 g 110%
Trans Fat 1.5 g
Cholesterol 155 mg 52%
Sodium 670 mg 28%
Total Carbohydrate 35 g 12%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 38 g
Vitamin A 25% Iron 8%
Vitamin C 6% Calcium 6%
*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.
Chipotle Lime Cod with Quinoa Corn Pilaf
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
2  People


Recipe makes 2 Servings

12 Oz Frozen Wild Caught Alaskan Cod Chipotle Lime
3 Tbsp salted butter
1/4 cup(s) shallots, finely diced
1 Tsp fresh garlic, finely minced
1/2 cup(s) corn, fresh, frozen or drained canned
5 4/5 Oz Central Market Microwaveable Grains White and Red Quinoa
2 Tbsp fresh herbs such as cilantro, basil or thyme, finely chopped
1/2 small lime, cut into wedges
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Preheat oven to 375˚F.
Cook cod according package directions.
While cod is cooking, heat a large skillet over medium-high. Add butter, shallots, garlic and corn to pan. Sauté for 4 to 5 minutes, just to soften shallots and begin to brown butter.
Add quinoa to pan and stir to warm quinoa through. Remove from heat and stir fresh herbs through. Season with salt and pepper to taste.
Garnish cooked chipotle lime cod with fresh lime wedges and serve alongside quinoa pilaf.


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