Cod with Latin Flavor Sides

The recipe is created from The Allergy Free Chef ...that's me. Gluten-Egg-Dairy Free by Blue Thunder.

Serves 2 to 4 people Cod

Take 2 skinned and bones filets of cod

3/4 cup or cup - Soak in Island Mojo sauce without gluten, corn, or dairy in it

Set aside for 20-30 minutes

Flour mix (batter) on a plate for the cod-

2 teaspoons garlic powder

2 teaspoons onion powder

1 cup buckwheat flour

Set aside for cod

Cucumber-Papaya-Jicama herbed salad

Cut large cucumber - peeled and diced

take medium jicama - peeled and diced

half a medium-large size papaya - peeled and diced

Take Island Pickpeppa gingery mango sauce

2 Tablespoons unfiltered apple cider vinegar

chopped small 1/4 cup celanthro - washed and chopped

Mix together to taste and add a shake of garlic powder

add a shake of taijian lightly and mix by hand and set aside in fridge

Calabash/Pumpkin with Coconut Milk

calabash or pumpkin packet that has been peeled and diced 1 lb /Pound

red onion sliced thinly - peeled of skin of course;)

1/4 cup carrots sliced

add garlic powder 2 Tablespoons

add onion powder 2 Tablespoons

1 to 2 small medium tomatoes diced/sliced

1 to 2 Tablespoons of dry rub bbq sauce of your taste

chopped celanthro and handful

1 can of coconut milk

1 1/2 cup of tamarindo sauce take concentrate and make it watery

1/4 teaspoon of red pepper chili

1-2 Tablespoons unfiltered apple cider vinegar

Saute' onions and add pumpkin/calabash and carrots and garlic and onion powder,

chili and then add the tomatoes. Add the dry rub bbq (barbecue) and coconut milk and use sea salt to taste. Add the tamarindo and vinegar and sprinkle the red chili

(optional) and then when done simmer after a medium-high. Turn off and add the