Blackened Cod with Mango Salsa
Our household loves eating fish so I am not sure why we don’t eat more of it! It may be that I am a little intimidated by it.
This Blackened Cod with Mango Salsa is SO easy to make though and SO delicious!
Chicken, that’s easy. Ground beef, simple. But fish for some reason typically throws me for a loop unless my husband is home and can put it in the smoker.
So I was pleasantly surprised when this Blackened Cod with Mango Salsa came together faster than I had anticipated.
Who else loves easy weeknight meals?
I feel like I need to brag about my handsome husband for a minute. Let me just say, he is the man when it comes to grilling or smoking meat.
The guy takes “smoking” very seriously!
He carefully prepares his meats the day or days ahead of time and sits out there with his smoker (click HERE to see the one he uses) and keeps watch until that protein is cooked to perfection.
My favorite part of his love for smoking meat…I don’t have to help or do anything! I happily pretend to be the silly housewife who can’t possibly understand such complex matters and watch my favorite show on Netflix while he slaves away. Ha!
Okay, back to the recipe!
If you are wondering what “blackened” means in regard to grilled meat it is simply a blend of several spices such as chili powder, paprika, and typically a sugar, along with salt.
The spice blend adds a delicious spicy and smoky flavor to fish, chicken, and beef. There are tons of different “rubs” that you can use to “blacken” your proteins. I think this seasoning rub would pair well with other varieties of fish as well.
The amazingly simply mango salsa came about because I had a ripe mango and red onion sitting on the counter along with some cilantro in the fridge.
Naturally, I knew some sort of a salsa had to be made!
I resisted adding more ingredients to the salsa even though I wanted to. However, I knew the simpler the better, right? When you are making this at home, try adding some cumin or dare I say, diced pineapple to your salsa! Yum!
PS…If you are a foodie like me be sure to check out my amazing Pinterest food boards HERE. Until next time…
Blackened Cod with Mango Salsa Recipe
Equipment
- outdoor grill (or air fryer and oven options in notes)
- 1 plate
Ingredients
Mango Salsa
- 1 mango, peeled and diced (about 1/2-3/4 cup)
- 1/2 small red bell pepper, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeno, finely chopped (about 2 Tablespoons)
- 2 teaspoons lime juice
- 1/8 teaspoon salt
Dry Rub
- 2 Tablespoons golden monk fruit sweetener or brown sugar
- 1 teaspoon chili powder
- 3/4 teaspoon garlic salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground black pepper
Fish
- 2 boneless and skinless cod filets (about 1 pound)
Instructions
- Preheat an outdoor grill to medium-high heat or roughly 400F.
- Add all the salsa ingredients to a small-medium mixing bowl. Gently stir to combine and let the mixture rest while preparing the fish.1 mango, peeled and diced, 1/2 small red bell pepper, diced, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, 1 small jalapeno, finely chopped, 2 teaspoons lime juice, 1/8 teaspoon salt
- Mix all the rub ingredients together in a small boil. Set aside.2 Tablespoons golden monk fruit sweetener, 1 teaspoon chili powder, 3/4 teaspoon garlic salt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground mustard, 1/8 teaspoon ground black pepper
- (See notes for alternative cooking methods.) Place two pieces of aluminum foil on top of each other and fold the sides together as if to form one piece of foil. Do this for each piece of fish you are preparing. Lightly spray the foil with nonstick cooking spray. Gently pat the pieces of fish dry with a paper towel and place on the oiled foil.2 boneless and skinless cod filets (about 1 pound)
- Sprinkle the rub over each fish filet and gently pat the rub into the fish with your fingers (top, sides and bottom if there is enough rub mix left).
- Place the foil of fish on the grill. The fish will take 12-15 minutes to cook. Do not turn the fish while grilling. It is finished when you can easily flake the fish apart with a fork or the internal temperature of each filet reaches 145F.
- Gently remove the fish from the foil with a large spatula and place each portion on a plate. Top with mango salsa.
- Store leftovers separately (fish and salsa) in airtight containers in the fridge for up to 3 days.
Really good! Came together easily. Thanks!
I am so glad you enjoyed it, Kelly! Thanks for taking the time to rate this recipe and leave a review. 🙂 Happy cooking!
In love with this recipe! So yummy.
What do you serve with this? Coconut rice? Veggies? Suggestions please.
Hi Barb! Yes, serve with rice, cauliflower rice, vegetables, salad, homemade French fries, etc. The possibilities are endless. Enjoy this delicious recipe!
Can this be baked in the oven?
Yes! I think the fish would bake well in the oven. I have not tried it with this recipe, though. I’m sure it will be delicious, Terry!
Thank you for you reply.
This is the most amazing salsa that I have ever had
Thanks Emerald! I agree, it is not only good on the fish but other protein as well as chips. I appreciate you taking the time to leave a kind comment!
Thanks for adding this to the Healthy Living Link Party. We hope you continue to frequent our party.
This looks so yummy my mouth is watering! I am the same way, I find it easy to work with chicken and beef, fish seems daunting. I am totally going to try this! Thanks for linking up at Favorite things Friday! Next time add a link back or button, I’d love to feature you on my blog and social media 🙂 Hope to see you again this week!
Hi Rebecca! It is comforting to know there are others that are just a little intimated by fish too. My next protein to conquer is shrimp. It is probably so simple I will wonder why it took me so long 😉 We’ll chat soon!!
I am trying too incorporate more fish in my diet. Thanks for this recipes. Thank you for linking up at #HomeMattersParty this week.. Looking forward to seeing what you link up next week.
We love fish too! Your Blackened Cod with Mango Salsa sounds lovely – I really like the salsa! Pinning and will tweet. Thank you for sharing with us at the Hearth and Soul hop.
Hi April! Thanks, as always, for your support of our blog 🙂 I really hope you enjoy this recipe!
This sounds delicious! I haven’t had mango in a long time, now I know the perfect way to add it to a meal! Thank you so much for sharing your recipe at the Talented Tuesday Link Party!
Yes, the mango salsa is just divine! I hope you enjoy as much as we did. Thanks for stopping by Amy 🙂
…’I happily pretend to be the silly housewife who can’t possibly understand such complex matters and watch my favorite show on Netflix while he slaves away.” HA!!! Love it! Soooo something I would do! This looks amazing ladies! (And the pics are beautiful, too!)
Thanks for linking up to ‘Favorite Things Friday’ with Hip Homeschooling and Simply Rachel!
Totally! I love playing that “card” 🙂 I am glad there are others like me. lol Thanks for stopping by Rachel!!
Hello beautiful ladies! This looks so amazing. Pinned and tweeted. I hope to see you on tonight at 7 pm because we love to party with you! Happy Memorial Day! Lou Lou Girls
Oh, Sarah, when you started talking about Sammi, I thought you were talking about yourself, and I thought “A bit full of herself, isn’t she?” LOL
This is my first time here, so I didn’t know! 😉
Here from #HomeMattersPArty.
Thanks so much for a GF recipe. This looks so good, I want to lick the screen.