Best Paprika Spiced Grilled Cod And Party In Your Mouth Mango Salsa Recipes

Grilled Cod Steaks with Mango Salsa image

Provided by EAT SMARTER

Time 1h20m

Yield 4

Number Of Ingredients 17

2 garlic cloves
150 milliliters lemon juice
2 Tbsps White vinegar
2 Tbsps soy sauce
2 Tbsps olive oil (plus more for grill grates)
2 tsps freshly grated ginger
Chili powder
4 Cod (each 200 grams)
salt
1 Mango
0.5 red Bell pepper
2 scallions
1 red chili pepper
0.5 Cucumber
1 Tbsp chopped cilantro
3 Tbsps lemon juice
salt

Steps:

For the fish: In a bowl, whisk together the lemon juice, vinegar, soy sauce, oil, ginger and chile powder. Peel the garlic, press through a garlic press and add to the lemon marinade.
Rinse the cod, pat dry, place in a shallow dish, pour the marinade over, cover and refrigerate 1 hour.
For the salsa: Peel the mango, cut the flesh from the pit and dice small. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely chop. Rinse, trim and thinly slice the scallions.
Rinse the chile, remove the seeds if desired and finely chop. Rinse the cucumber and cut into small pieces. In a bowl, mix together the mango, red bell pepper, scallions, chile, cucumber, cilantro and lemon juice, season with salt.
Preheat the grill to medium and lightly oil the grates. Lift the cod from marinade, pat dry, season with salt and grill 3-4 minutes per side.
Serve the cod with the mango salsa.

Blackened Cod With Mango Salsa image

Provided by lolablitz

Categories Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon brown sugar
1 tablespoon vegetable oil
1 mango, peeled, pitted and diced (about 1 cup)
1 tablespoon finely diced red onion
1/8 cup diced red bell pepper
1/2 jalapeno, seeded and diced
1 lime, juice of
salt
3 tablespoons fresh cilantro, chopped
1 lb fresh cod, cut into 4 servings

Steps:

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.