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Blackened Cod with Pico de Gallo

A spicy fish with a sweet acidic pico de gallo.


4Mild White Fish Filet's
Blackening Rub
3tsp Chili powder
2tsp Paprika
1tsp Cumin
1tsp Garlic powder
1tbsp Lemon Juice; fresh
1tbsp Olive Oil
Pico de Gallo
3/4tsp Olive Oil
2 1/4tsp White Wine Vinegar
2 1/4tsp Brown Sugar
1tbsp Orange Juice
2tbsp Fresh Lime Juice
1tbsp Fresh Ginger; grated
1cup red tomatoes; diced
1cup cucumber; diced
1/2cup ripe Mango; diced
1/2cup red onion
3tbspFresh Cilantro; chopped
1salt and pepper; to taste


Mango Salsa
1.In a small glass bowl, mix all ingredients for Mango Salsa together. Set aside.
1.Preheat oven to 450
2.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.
3.Wipe cod loin down to remove any excess ice or water from the flesh.
4.In a small non metal bowl, mix blackening rub ingredients together to form a loose paste.
5.Rub blackening paste on all sides of cod loin.
6.Pour small amount of olive oil, 1 tsp, into preheated pan and rub to edges with paper towel.
7.Place prepared cod loin into preheated pan. Sear on both sides, about 2 minute each side.
8.When Cod is seared on both sides, place saute pan with cod still in it, into preheated oven. Roast for 15 minutes.
9.Remove pan from oven. Divide Cod among plates. Spoon mango salsa over top.