mango salsa recipe for blackened fish allrecipes

#MANGO SALSA RECIPE FOR BLACKENED FISH ALLRECIPES SKIN#
#MANGO SALSA RECIPE FOR BLACKENED FISH ALLRECIPES SERIES#

Season with red pepper flakes, black pepper, and salt.

You know the blackened cod is done when it flakes easily when pressed with a fork. Prepare fish marinade: Whisk together olive oil, soy sauce, lemon juice, garlic, and ginger in a bowl.

You won't need to throw in the oven to finish.

If you like a really charred blackening, just cook an extra 2 minutes per side on the stovetop. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl.

Frozen cod works fine too but just make sure it is thawed before cooking. It is healthier for you and just tastes better. Cook jalapeo until lightly blistered and charred all over, 6-8 minutes total. Cook onions until charred and slightly softened, 4-5 minutes per side. Cook mango until grill marks develop, 2-3 minutes per side.

Fish spatula - you want a thin/flexible spatula so you can get under and flip the blackened cod. Place mango, onions, and jalapeo on the grill.

Skillet/ Dutch oven - you want something large enough to fit the fish.

The equipment you use is important to how the recipe turns out.

#MANGO SALSA RECIPE FOR BLACKENED FISH ALLRECIPES SKIN#

Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. When the oil is hot, add the salmon flesh side down. While the salsa is a side dish in itself, some other options include: In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When reheating, just reheat covered in the microwave on 50% power so you don't dry it out. Dip tilapia fillets into egg mixture, then press. In a large bowl, combine fruit, peppers, onion and cilantro toss everything with the lime juice mixture. Heat olive oil in a skillet over medium heat. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture. In a separate shallow bowl, stir panko crumbs with coconut. Loaded with flavor - the homemade spice mixture is both a little sweet and spicy, complementing the cod perfectly.īlackened cod will last for 3 days if kept in an airtight container in the fridge. Cover the bowl and refrigerate until chilled, at least 30 minutes.Healthy - cod is packed with protein and low in calories.You just rub the spice ingredients on it and cook in the skillet until done. Quick and easy to prepare - this is mentioned above but you can literally have this fish done in 10 minutes.Heat taco shells in preheated oven until crisp, about 5 minutes. Preheat oven to 325 degrees F (165 degrees C). And if you don't love the mix of spices I used, try your own or look at the thousands of blackening seasonings out there!Īnd while the blackened cod is great on its own, the corn mango salsa puts it over the top. Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl.

This recipe can be ready in 10 minutes - it is that easy. One of the benefits about fish is it cooks so quickly. The great thing about blackened fish is you can use so many different types - from cod to mahi-mahi to catfish to redfish to trout.

#MANGO SALSA RECIPE FOR BLACKENED FISH ALLRECIPES SERIES#

Product Reviews I’ll be posting a series of my “Quest for the Best” health, fitness and meal prep products here, as well as any cool products I find along the way so you can get the goods too.When it comes to quick and healthy meals, fish is one of the first to come to mind - from tandoori salmon to baked lemon cod to baked teriyaki salmon to grilled haddock to smoked halibut.

Mango salsa recipe for blackened fish allrecipes