Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa! |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is one I created this evening after going to the local market. Wild cod was on sale and my husband was craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was super easy to make and perfect for a hot summer night! Ingredients:
1 mango - peeled, seeded, and diced |
4 tomatoes, chopped |
2 persian cucumbers, finely chopped |
1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained |
1 lime, juiced |
1 lemon, juiced |
1 tablespoon minced pickled jalapeno pepper |
2 teaspoons red pepper flakes |
2 tablespoons chopped fresh lemon basil |
kosher salt to taste |
2 pounds cod fillets |
2 teaspoons paprika, or to taste |
kosher salt and freshly ground black pepper, to taste |
1/4 cup canola oil, or as needed |
4 flour tortillas |
Directions:
1. Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Season the cod with the paprika, salt, and pepper; brush with the canola oil.
4. Cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in the warm tortillas topped with the mango salsa.
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