Pan-Seared Cod with Mango Salsa
Flaky golden-crusted cod fillets topped with a vibrant fresh mango salsa loaded with red onion, cilantro, and lime. A bright Caribbean-inspired weeknight dinner ready in under 30 minutes.
Ingredients
- 4 fillets cod fillets, patted dry
- 1 ripe mango, diced small
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded, minced
- 1/4 cup fresh cilantro, chopped
- 2 lime, juiced
- 2 tbsp avocado oil (or light olive oil)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Make the mango salsa: combine 1 diced small ripe mango, 1/4 cup finely diced red onion, 1 seeded, minced jalapeño, 1/4 cup chopped fresh cilantro, and the juice of 2 lime in a bowl. Season with a pinch of kosher salt, stir, and set aside.
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2
Pat 4 fillets cod fillets dry and season both sides with 1/2 tsp garlic powder, 1/2 tsp ground cumin, remaining 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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3
Heat 2 tbsp avocado oil (or light olive oil) in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
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4
Add cod fillets and cook undisturbed for 3-4 minutes until a golden crust forms and the fish releases easily. Flip and cook 2-3 minutes more until opaque throughout and an instant-read thermometer reads 145°F (63°C).
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5
Transfer cod fillets to plates and spoon the mango salsa generously over each fillet. Serve immediately.