Blackened Cod with Mango Salsa
Verified by stevemur
|1 lbFresh Cod Loin; deboned|
|1 Blackening Rub made up of|
|3 tspHot Chili powder|
|1 tspGarlic powder|
|1 tbspLemon Juice; fresh|
|1 tbspOlive Oil|
|1 Mango Salsa|
|0.25 tbspOlive Oil|
|0.75 tbspWhite Wine Vinegar|
|0.75 tbspBrown Sugar|
|1 tbspOrange Juice|
|0.125 cupFresh Lime Juice|
|1 tbspFresh Ginger; grated|
|0.25 cupred tomatoes; diced|
|0.5 cupripe Mango; diced|
|0.5 cupred onion|
|3 tbspFresh Cilantro; chopped|
|1 salt and pepper; to taste|
Blackened Cod with Mango Salsa Preparation
In a small glass bowl, mix all ingredients for Mango Salsa together. Set aside.
Preheat a cast iron or sturdy stainless steel saute pan on burner set at medium. Pan is ready when drop of water sizzles and jumps on its surface.
Wipe cod loin down to remove any excess ice or water from the flesh.
In a small non metal bowl, mix blackening rub ingredients together to form a loose paste.
Rub blackening paste on all sides of cod loin.
Pour small amount of olive oil, 1 tsp, into preheated pan and rub to edges with paper towel. Work quickly as not to burn your fingers.
Place prepared cod loin into preheated pan. Sear on both sides, about 2 minute each side.
Preheat oven to 450 F. When Cod is seared on both sides, wrap pan handle in aluminum foil to protect it. Place saute pan with cod still in it, into preheated oven. Roast for 15 minutes.
Remove pan from oven. Divide Cod among plates. Spoon mango salsa over top.
Serve with prepared Quinoa or Jasmine rice.
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