Blackened Cod With Mango Salsa

READY IN: 35mins
Recipe by lolablitz

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

Top Review by surfin' chef

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.

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.

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