Ingredients
- Tropical Fruit Salsa:
1 1/2 cups mango, chopped in small cubes
1 cup pineapple, chopped in small cubes
1 cup cherry tomatoes, chopped in small cubes
1/4 cup red onion, minced
1/4 cup cilantro, chopped finely
2 tablespoons lime juice freshly squeezed
Salt and pepper to taste
- Pan-seared black cod
4 tablespoons olive oil
1 pound black cod
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon cumin
Details
Servings
4 servings
Prep time
30 minutes
Cooking time
40 minutes
Calories
420 kcal
Directions
- Mix all chopped ingredients for tropical fruit salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine.
- In a small bowl, mix salt, pepper, paprika, oregano and cumin.
- Heat a large skillet on high heat. Season fish generously on non-skin side with the spice mix. Add oil to the hot skillet: the oil should sizzle. Add fish to the skillet skin side up and sear for 4 minutes, making sure oil coats the surface of the fish and that the fish is not sticking to the pan.
- Turn the fish over to the skin side and sear for another 3 minutes on high heat. Plate the fish and top with a few spoons of salsa to taste.