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