Baked Peanut Crusted Cod with Pineapple Salsa

Yield: 4 servings

4 cod fillets
1 cup Bhuja Seasoned Peanuts
2 eggs
½ cup corn or potato starch
1 stick butter
3 cups diced pineapple
1 cup diced red onion
1 cup diced tomato
1/4 cup finely chopped cilantro
Salt
Pepper
Non-stick cooking spray
1 bunch fresh baby greens or Arugula salad mix

1. Preheat oven to 375 degrees F.Rinse cod fillets and pat dry. In a food processor, add the seasoned peanuts and pulse until finely chopped. Do NOT grind to a paste. Put ground-up peanuts on a plate.
2. In a separate bowl, beat eggs. Place cornstarch on a separate plate and set up a breading line in the following order: cornstarch, eggs, peanuts.
3. Dip each cod fillet first in the cornstarch, then in the egg wash, and then in the seasoned peanuts. Make sure the fillets are fully covered with peanuts. Season lightly with salt and pepper. Lightly spray a baking sheet with non-stick spray.
4. Bake cod fillets for 30 minutes.
5. Meanwhile, combine pineapple, red onion, tomato, and cilantro in a mixing bowl. Season with salt and pepper. Serve the fish over a bed of baby greens with a heaping spoonful of pineapple salsa on top.