Cod Fillets with Warm Blueberry Mango Salsa

(recipes.driscolls.com)
4 cod fillets, 6 oz.
½ teaspoon cumin
½ teaspoon ground ginger
1/8 teaspoon salt
3 teaspoons olive oil, divided
¼ cup finely diced onion
1 8oz. package blueberries
¾ cup diced fresh mango
¼ cup diced red bell pepper
¼ cup chopped cilantro
1 small jalapeno chili, minced

Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Drizzle fish with 2 teaspoons olive oil. Place on prepared baking sheet. Combine cumin, ginger and salt; sprinkle evenly over fish. Bake fish 10-14 minutes or until cooked through. Heat remaining teaspoon olive oil in a skillet over medium-high heat. Add red onion and cook 1-2 minutes until slightly softened. Stir in blueberries, mango, bell pepper and cook 1-2 minutes until berries just begin to soften. Remove from heat and stir in cilantro and jalapeno. Serve warm salsa over fish.

Serves 6:
Nutritional Info Per Serving:
Calories 216
Protein 28.88g
Saturated Fat 0.53g
Fat 4.96g
Carbohydrates 14.23g
Cholesterol 102.06mg
Fiber 2.21g
Sodium 197mg
(Other white fish like Tilapia or Snapper can be substituted).