This entrée features lightly seasoned cod and a tart and citrusy charred tomatillo salsa. 

Quick Tip: You can substitute tilapia, haddock, or roughy for the cod. The macros will be very similar.

This recipe excerpted from The Bodybuilder’s Kitchen, by Erin Stern. $17;


  • 5 large tomatillos, stems and husks removed
  • 2 serrano chilies, stems and seeds removed, chopped
  • 2 tbsp diced white onion
  • ¼ cup roughly chopped fresh cilantro
  • 1⁄2 tsp lime juice
  • 1 tsp salt
  • 1⁄2 lb cod fillets (fresh or frozen)
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp ground black pepper


  1. Preheat broiler to low. Line a small baking pan with aluminum foil and place tomatillos and chilies in pan. Place pan on top oven rack. Broil until charred, about 6 to 8 minutes, flipping tomatillos and chilies halfway through.
  2. Add tomatillos, chilies, onion, cilantro, lime juice, and ½ tsp salt to a blender. Pulse in 10-second intervals until mixture is smooth. Set aside.
  3. Spray small baking pan with nonstick cooking spray. Place cod in pan, season with garlic powder, the remaining ½ tsp salt, and pepper. Broil for 3 to 4 minutes per side, until fish is lightly browned.
  4. Transfer cod to a serving platter and spoon the salsa over top.
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