Zesty Grilled Cod Recipe with Mango Dragon Fruit Salsa
This zesty and zippy summer grilled cod recipe is the perfect light fish dinner to enjoy on warm days when thoughts turn to light foods and easy eating. Quick flaky grilled cod fish is topped with fruity mango and dragon fruit salsa for a light yet satisfying dinner that bursts with nice bright flavor.
Ingredients
For the Grilled Cod
- 2 pieces Cod Fillets - fresh not frozen (for best results)
- 1 tbsp Good Fruity Olive Oil
- 1 tbsp Taco Seasoning - I used Spice Islands Taco Seasoning
- Coarse Salt and Cracked Pepper - light pinches for seasoning
For the Dragon Fruit Mango Salsa
- 1 Tomato - Heirloom or Vine Ripe - diced
- 1 Ripe Mango - cubed
- 1 Dragon Fruit - cubed
- ½ cup Red Onion
- ¼ to ½ Fresh Lime Juice
- 2 tbsp Minced Cilantro
- ¼ tsp Coarse Salt
Instructions
- To make the dragon fruit mango salsa for the top of the fillets, start by combining cubed dragon fruit and cubed mango in a medium bowl. Now toss in the diced fresh tomato along with the chopped red onion.
- To this mixture add two tablespoons of fresh minced cilantro and season with coarse salt.
- Lastly, add in the fresh squeezed lime juice and toss everything together to combine. Set aside.
- Brush the cod fillets with olive oil on both sides. Next, season the cod fillets by sprinkling them with your favorite taco seasoning on both sides.
- Finish by seasoning with light pinches of coarse salt and cracked pepper. You don’t need much salt here since the mango salsa will carry it’s own level of seasoning as well.
- Brush the grill pan or your grill grates with a little additional olive oil to ensure a nice non-stick surface. Grill cod over medium heat for about 4-5 minutes on the first side. Then using a thin spatula or fish spatula, flip and repeat. Cook the fillet for another 4 minutes on the other side (or until fish flakes easily with a fork).
- To serve, remove grilled cod fillets from the grill and place on a serving dish. Spoon the prepared dragonfruit mango salsa over the fish fillets. Serve hot.
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