In a large blender, add ginger, garlic, lime zest and juice, olive oil, cilantro, honey and sea salt and freshly ground pepper to taste. Blend 1 minute.
In a large bowl, add fish and cilantro sauce and stir to combine.
On large baking sheet, add fish and roast for 8 to 10 minutes until fish flakes easily with a fork.
Notes
SERVING SUGGESTION: Brown rice and steamed asparagus. VEGETARIAN: Use tempeh instead of cod.GLUTEN FREE: No changes necessary.NUTRITION: 226 Calories; 10g Fat (41.3% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.