Blackened Cod with Mango-Avocado Salsa Recipe

Prep Time 20 mins
Cook Time 10 mins
Rest Time 2 mins
Total Time 32 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description



A vibrant and healthy seafood dish featuring tender, spice-crusted cod seared to perfection and topped with a fresh mango-avocado salsa. This blackened cod recipe is quick to prepare, full of bold flavor, and perfect for a light yet satisfying lunch or dinner.


Ingredients
    For the Blackened Cod
  • 4 fillets • cod (about 150 g each, skinless and boneless)
  • 2 tbsp • olive oil
  • 1 tsp • paprika (smoked preferred)
  • 1 tsp • garlic powder
  • 1 tsp • onion powder
  • 0.5 tsp ground cumin
  • 0.5 tsp dried thyme
  • 0.5 tsp •dried oregano
  • 0.5 tsp black pepper
  • 0.75 tsp salt (adjust to taste)
  • 0.25 tsp cayenne pepper (optional, for heat)
  • 1 tbsp • fresh lime juice
    • For the Mango-Avocado Salsa
  • 1 cup • ripe mango (small dice)
  • 1 large • avocado (diced)
  • 0.25 cup red onion (finely chopped)
  • 1 small • fresh chili (finely minced, optional)
  • 2 tbsp • fresh cilantro (chopped)
  • 1.5 tbsp fresh lime juice
  • 1 tbsp • olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
    • For Serving (Optional)
  • • Lime wedges
  • • Fresh cilantro leaves
  • • Steamed rice or mixed greens
Instructions
    Prepare the Blackening Spice Mix
  1. 1
    In a small bowl, combine paprika, garlic powder, onion powder, cumin, thyme, oregano, black pepper, salt, and cayenne pepper. Mix thoroughly to ensure the spices are evenly distributed.
    2. Season the Cod Fillets
  2. 2
    Pat the cod fillets dry with paper towels. Brush both sides lightly with olive oil and lime juice. Generously coat each fillet with the spice mixture, pressing gently so the seasoning adheres well.
    3. Make the Mango-Avocado Salsa
  3. 3
    In a medium bowl, gently combine mango, avocado, red onion, fresh chili, and cilantro. Drizzle with lime juice and olive oil. Season with salt and black pepper. Toss lightly to avoid mashing the avocado. Set aside.
    4. Heat the Pan
  4. 4
    Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. The surface should be around 200°C for proper blackening.
    5. Cook the Cod
  5. 5
    Place the seasoned cod fillets into the hot pan. Cook for 3–4 minutes per side without moving them too much, allowing a dark, flavorful crust to form. The fish should flake easily and appear opaquein the center.
    6. Rest the Fish
  6. 6
    Remove the cod from the pan and let it rest for about 2 minutes. This helps retain moisture and improves texture.
    7. Assemble and Serve
  7. 7
    Top each cod fillet generously with mango-avocado salsa. Finish with fresh cilantro and lime wedges if desired. Serve immediately.
Note
  • For a milder version, reduce or omit the cayenne pepper.
  • You can substitute cod with other firm white fish like haddock or pollock.
  • Store leftover cooked cod in an airtight container in the refrigerator for up to 2 days.
  • The mango-avocado salsa is best consumed fresh but can be refrigerated for up to 12 hours with plastic wrap pressed directly on the surface.
Keywords: healthy, quick dinner, seafood recipe, high-protein, fresh flavors
Read it online: https://petitepanini.com/recipe/blackened-cod-with-mango-avocado-salsa-recipe/