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Prepare the Cod Marinade: In a bowl, mix together the 1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 2 tablespoons smoked paprika, chilli flakes (to taste), sea salt (to taste), 4 cloves of minced garlic, and the juice of 1 lime.

Marinate the Cod: Pour the prepared marinade over the 4 cod fillets. Use your hands to coat the cod fillets all over with the marinade. Let marinate for at least 10 minutes while you prepare other components.

Prepare the Mango Jalapeño Salsa: Dice 200g of mango. Finely chop 1/2 a white onion and soak it in water for 10 minutes to reduce its powerful flavor. Deseed and finely chop 1 jalapeño. Chop a handful of coriander. In a bowl, combine the diced mango, soaked and chopped white onion (drained), deseeded and finely chopped jalapeño, chopped coriander, the juice of 1 lime, and salt to taste. Mix well.

Prepare the White Cabbage Slaw: Shred 1/2 a white cabbage. In a bowl, combine the shredded white cabbage, 2 tablespoons soured cream, and the juice of 1 lime. Mix well.

Sear the Cod: Melt 1/2 tablespoon of butter in a pan over medium heat. Place the marinated cod fillets into the hot pan and sear them for 3-4 minutes until golden brown on one side. Flip the cod fillets and sear the other side for another 2-3 minutes. Baste the cod with the pan juices and marinade while searing. Once seared, remove the cod fillets from the pan and set aside.

Make the Coconut Lime Sauce: In the same pan used for the cod, add the finely chopped 1 shallot and sauté for 2-3 minutes until softened. Pour in 200ml of coconut milk. Add the zest of 1 lime and squeeze in the juice of 1 lime. Stir to combine and bring to a gentle simmer.

Finish Cooking the Cod: Place the seared cod fillets back into the coconut lime sauce in the pan. Cover the pan with a lid and allow the cod to simmer in the sauce for 5-7 minutes, or until cooked through and the sauce has slightly thickened.

Serve: Serve each cooked cod fillet on a bed of 125g of white rice. Garnish the cod with a handful of fresh coriander. Spoon a generous amount of the coconut lime sauce over the cod. Serve alongside the prepared mango jalapeño salsa and the white cabbage slaw.


Prepare the Cod Marinade: In a bowl, mix together the 1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 2 tablespoons smoked paprika, chilli flakes (to taste), sea salt (to taste), 4 cloves of minced garlic, and the juice of 1 lime.

Marinate the Cod: Pour the prepared marinade over the 4 cod fillets. Use your hands to coat the cod fillets all over with the marinade. Let marinate for at least 10 minutes while you prepare other components.

Prepare the Mango Jalapeño Salsa: Dice 200g of mango. Finely chop 1/2 a white onion and soak it in water for 10 minutes to reduce its powerful flavor. Deseed and finely chop 1 jalapeño. Chop a handful of coriander. In a bowl, combine the diced mango, soaked and chopped white onion (drained), deseeded and finely chopped jalapeño, chopped coriander, the juice of 1 lime, and salt to taste. Mix well.

Prepare the White Cabbage Slaw: Shred 1/2 a white cabbage. In a bowl, combine the shredded white cabbage, 2 tablespoons soured cream, and the juice of 1 lime. Mix well.

Sear the Cod: Melt 1/2 tablespoon of butter in a pan over medium heat. Place the marinated cod fillets into the hot pan and sear them for 3-4 minutes until golden brown on one side. Flip the cod fillets and sear the other side for another 2-3 minutes. Baste the cod with the pan juices and marinade while searing. Once seared, remove the cod fillets from the pan and set aside.

Make the Coconut Lime Sauce: In the same pan used for the cod, add the finely chopped 1 shallot and sauté for 2-3 minutes until softened. Pour in 200ml of coconut milk. Add the zest of 1 lime and squeeze in the juice of 1 lime. Stir to combine and bring to a gentle simmer.

Finish Cooking the Cod: Place the seared cod fillets back into the coconut lime sauce in the pan. Cover the pan with a lid and allow the cod to simmer in the sauce for 5-7 minutes, or until cooked through and the sauce has slightly thickened.

Serve: Serve each cooked cod fillet on a bed of 125g of white rice. Garnish the cod with a handful of fresh coriander. Spoon a generous amount of the coconut lime sauce over the cod. Serve alongside the prepared mango jalapeño salsa and the white cabbage slaw.
