Best 2 Paprika Spiced Grilled Cod And Party In Your Mouth Mango Salsa Recipes

**Grilled Cod with Mango Salsa: A Flavorful Summer Treat**

Fire up the grill and get ready for a tantalizing taste experience with this grilled cod and mango salsa duo. The cod, marinated in a vibrant blend of paprika, garlic, lemon, and herbs, promises a succulent and flaky texture. Paired with the vibrant mango salsa, featuring a medley of sweet mangoes, tangy red onions, refreshing cilantro, and a touch of heat from jalapeños, this dish is a symphony of flavors that will tantalize your taste buds. It's a perfect balance of savory and sweet, grilled and fresh, making it an ideal choice for a summer feast. With its easy-to-follow recipes, this culinary journey will guide you to grilling success, leaving you with a memorable meal that will be the talk of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKENED COD WITH MANGO SALSA

Blackened Cod With Mango Salsa image

Make and share this Blackened Cod With Mango Salsa recipe from Food.com.

Provided by lolablitz

Categories Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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.

GRILLED MANGO SALSA

Grilled Mango Salsa image

A mango's rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don't feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 large ripe but firm mango
1 teaspoon extra virgin olive oil or grapeseed oil
2 small Roma tomatoes (5 to 6 ounces) cut in small dice (about 2/3 cup diced tomato)
1/2 small jicama (about 4 ounces), peeled and finely chopped (about 2/3 cup)
2 tablespoons fresh lime juice
Salt to taste
1/4 cup chopped cilantro
1 or 2 serrano or jalapeño peppers, finely chopped

Steps:

Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 411 milligrams, Sugar 17 grams

Tips:

For the best flavor, use fresh cod fillets. If using frozen cod, thaw it completely before cooking.
To make the paprika spice rub, combine paprika, garlic powder, onion powder, salt, and black pepper. You can adjust the amounts of each spice to suit your taste.
To make the party-in-your-mouth mango salsa, combine diced mango, red onion, cilantro, lime juice, and salt. You can also add a finely chopped jalapeño pepper for a bit of heat.
To grill the cod, preheat your grill to medium-high heat. Brush the cod fillets with olive oil and then sprinkle them with the paprika spice rub. Grill the cod for 4-5 minutes per side, or until it is cooked through.
Serve the grilled cod with the party-in-your-mouth mango salsa. You can also serve it with grilled vegetables, rice, or your favorite side dish.

Conclusion:

This recipe for paprika-spiced grilled cod and party-in-your-mouth mango salsa is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. The cod is moist and flavorful, and the salsa is refreshing and tangy. This dish is sure to be a hit with everyone who tries it!