Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa!

Name: Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa!
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 439 grams garbanzo beans (chickpeas), rinsed and drained; 59 milliliters canola oil, or as needed; 907 grams cod fillets; 2 Persian cucumbers, finely chopped; 4 flour tortillas; 1 Tbsp minced pickled jalapeno pepper; 1 lemon, juiced; 1 lime, juiced; 4 servings kosher salt and freshly ground black pepper, to taste; 4 servings kosher salt to taste; 2 Tbsps chopped fresh lemon basil; 1 mango - peeled, seeded, and diced; 2 teaspoons paprika, or to taste; 2 teaspoons red pepper flakes; 4 tomatoes, chopped

Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa! is a dairy free and pescatarian hor d'oeuvre. This recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 51g of protein, 21g of fat, and a total of 580 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. A couple people really liked this Mexican dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have garbanzo beans, flour tortillas, cod fillets, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Red Pepper Flakes

Jalapeno Pepper

Chickpeas

Kosher Salt

Lemon Basil

Lemon Juice

Lime Juice

Cucumber

Tomato

Mango

Equipment you will use

Bowl

Preheat an outdoor grill for high heat, and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Season the cod with the paprika, salt, and pepper; brush with the canola oil.

Ingredients you will need

Canola Oil

Paprika

Pepper

Salt

Cod

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.

Ingredients you will need

Tortilla

Fish

Cod

Equipment you will use

Grill

Serve the cod in the warm tortillas topped with the mango salsa.

Ingredients you will need

Tortilla

Mango

Salsa

Cod

Equipment

Bowl

Grill

Ingredients

Servings:

439grams

garbanzo beans (chickpeas), rinsed and drained 59milliliters

canola oil, or as needed 907grams

cod fillets 2

Persian cucumbers, finely chopped 4

flour tortillas 1Tbsp

minced pickled jalapeno pepper 1

lemon, juiced 1

lime, juiced 4servings

kosher salt and freshly ground black pepper, to taste 4servings

kosher salt to taste 2Tbsps

chopped fresh lemon basil 1

mango - peeled, seeded, and diced 2teaspoons

paprika, or to taste 2teaspoons

red pepper flakes 4

tomatoes, chopped

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.