Blackened Cod With Mango Salsa

"Great technique from Mountain Mama. Wonderful over rice or cilantro lime quinoa."
photo by Rachel Shutty photo by Rachel Shutty
photo by Rachel Shutty
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  • 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.
  • Preheat oven to 400F degrees.
  • To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
  • Rub the blackening paste on one side of the fish.
  • 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.
  • 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.
  • 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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  1. Rachel Shutty
    Very tasty! The fish and salsa each had so much flavor I almost would want to eat them separate or I guess with some filler like rice. Would make again
  2. Popcat
    Wow - great blackened fish! I did not make the salsa, but this will be my goto recipe for blackened fish rub! Also I did not finish in the oven searing on both sides was perfect.
  3. 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 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.


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