Blue-Eye Cod with Mango Salsa

Try this low-fat, quick and easy meal from blue-eyed cod and mango salsa that’s full of flavour. A simply divine combination for when mangoes are in season. Try to choose a mango that’s firm or even a little under-ripe with its skin tinged with green.

Blue-Eye Cod with Mango Salsa
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • olive oil, for brushing
  • 4 blue eye cod cutlets (about 800g)
For mango salsa
  • 1 mango, peeled, stoned and chopped
  • 2 tablespoons finely-chopped red onion
  • ½ capsicum, seeds removed and chopped
  • 1 tomato, chopped
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon chopped chilli, or to taste
  • juice of ½ lime or lemon
  • freshly cracked black pepper
For serving
  • new potatoes
  • mixed leaf salad
  1. Heat a char grill or barbecue plate. Brush with a little olive oil.
  2. Seal fish for 30 seconds each side. Cook for a further 3 to 4 minutes each side or until cooked to taste.
  3. Combine all ingredients for Mango Salsa in a bowl.
  4. Serve blue eyed cod with salsa, together with new potatoes, a mixed leaf salad and lime wedges.
If preferred, serve blue eyed cod on a bed of baby spinach leaves with crisp, oven-baked potato wedges.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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