Blackened Cod With Mango Salsa

Total Time
35mins
Prep 15 mins
Cook 20 mins

Great technique from Mountain Mama. Wonderful over rice or cilantro lime quinoa.

Ingredients Nutrition

Directions

  1. Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
  2. Preheat oven to 400F degrees.
  3. To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
  4. Rub the blackening paste on one side of the fish.
  5. Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
  6. Remove pan from oven and place fish on top of steamed rice or whatever you’re serving. Top fish with salsa, a lime wedge and extra cilantro.
  7. For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
Most Helpful

Thought this was very good. Next time I will make more than 1lb of fish for 4 people though.... it fed 2 little kids and 2 adults..but the adults would have preferred more fish. ;) Also..I think I would only use the juice of 1/2 a lime...as much as I love lime it was overwhelming the mango flavor. I served over short grain brown rice along with a small corn tortilla for wrapping.

surfin' chef May 30, 2015