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
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.