This Blackened Cod with Mango Salsa is packed with bold, smoky flavor and bright citrusy freshness. Flaky oven-baked cod is coated in homemade blackening seasoning, then topped with a vibrant mango salsa that adds the perfect balance of sweet heat. Served in crisp romaine lettuce leaves, it’s a light, flavorful meal that comes together quickly.
Why You Will Love This Blackened Cod with Mango Salsa Recipe
- Light and Low-Carb: This is a light, clean meal packed with protein, fiber, and flavor—no tortillas, just crisp lettuce wraps.
- Bold Blackened Fish Flavor: The blackening seasoning gives the cod a smoky, spicy crust without overpowering its delicate texture.
- Easy Mango Salsa: Fresh mango salsa adds a tropical twist that balances the heat from the fish, and adds color and crunch.
- Weeknight Friendly: This blackened cod with mango salsa recipe is ready in about 30 minutes, with simple prep, and a short bake time. It’s a perfect dinner for busy evenings.
- Great for Entertaining: Serve this blackened cod as a fun appetizer, or a vibrant main course that looks as good as it tastes.
Ingredients and Substitutions
- Cod: Substitute with haddock, halibut, tilapia, or salmon.
- Romaine lettuce: Try butter lettuce, iceberg cups, or use tortillas or rice bowls instead.
- Blackening seasoning: Use your favorite Cajun or Creole seasoning blend.
- Mango: Swap with pineapple or peaches.
- Roma tomato: Cherry tomatoes work just as well.
- Jalapeño: Use serrano for more heat, or skip it for a mild salsa.
- Red bell pepper: Yellow or orange bell peppers are great substitutes.
- Cilantro: Substitute with flat-leaf parsley.
- Citrus juices: Use only lime or only lemon.
How to Prepare Blackened Cod with Mango Salsa
- Combine all ingredients for the mango salsa in a bowl. Mix well and refrigerate until ready to use.
- In a small bowl, mix all the blackening seasoning ingredients together.
- Preheat oven to 375°F (190°C).
- Pat the cod dry. Brush both sides with olive oil and season generously with the blackening seasoning.
- Place cod on a sheet pan and bake for 8–10 minutes, or until it flakes easily with a fork.
- While the fish bakes, arrange romaine lettuce leaves on a platter.
- Flake the baked cod and spoon it into the lettuce leaves.
- Top each with a spoonful of mango salsa.
- Garnish with chopped cilantro and serve with lemon wedges.
How to Serve and Store
- Serving Suggestions:
- Serve the blackened cod with mango salsa alone, or with a side of rice, grilled veggies, or tortilla chips for scooping up the salsa.
- Turn it into a fish taco using tortillas, or serve the cod and salsa over a salad.
- Storing Leftovers:
- Store the mango salsa in an airtight container in the fridge for up to 3 days.
- Store cooked cod separately for up to 2 days.
- Reheat gently before serving.
- Assemble wraps just before serving to keep the lettuce crisp.
Frequently Asked Questions
- Can I cook the blackened cod in a skillet or on the grill? Yes! Use a cast iron skillet over medium-high heat with a bit of oil. Sear the cod for about 3-4 minutes per side until flaky. You can also grill the seasoned cod over medium heat on a greased grill grate.
- Can I make the mango salsa ahead of time? Absolutely. The salsa can be made up to a day in advance. Just store it in an airtight container in the refrigerator. Give it a quick stir before serving.
- What kind of cod should I use? Fresh or frozen (thawed) cod filets work well. Look for firm, thick cuts that will hold up to baking or searing.
- What if I don’t like spicy food? Reduce or omit the cayenne pepper in the blackening seasoning and leave out the jalapeño in the salsa for a milder flavor.
- What can I serve the blackened cod and mango salsa on besides lettuce leaves? Instead of romaine, you can serve the cod and salsa in warm flour or corn tortillas, over steamed rice or coconut rice, in a grain bowl with quinoa or farro, or even on top of a fresh salad.
- The blackening seasoning seems like a lot—can I store the extra? Yes! The blackening seasoning recipe makes more than you need for one batch of cod. Store any leftover seasoning in an airtight jar or spice container at room temperature for up to 6 months. It’s great on shrimp, chicken, salmon, or roasted vegetables.
More Cod Recipes to Love
- Pan Fried Cod with Lemon Butter Sauce
- Baked Cod with Brown Butter
- Crunchy Baked Cod
- Mediterranean Baked Cod in Parchment
- Cod with Cherry Tomatoes
- Blackened Cod with Creamy Pan Sauce
- Oven Roasted Cod with Mediterranean-Style Sauce
- Pan Seared Cod Picatta
Blackened Cod with Mango Salsa
- Total Time: 25 minutes
- Yield: 3 to 4 servings 1x
Description
This Blackened Cod with Mango Salsa is packed with bold flavor and bright citrusy freshness. It’s a light meal that comes together quickly.
Ingredients
- 1 1/2 pounds cod
- 2 teaspoons olive oil
- 8 Romaine lettuce leaves
- Chopped cilantro, for garnish
- Lemon wedges, for serving
For the Blackening Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 to 2 teaspoons cayenne pepper
For the Mango Salsa:
- 2 mangos, diced small
- 1 roma tomato, diced
- 1 jalapeño, diced
- 1/2 red bell pepper, diced
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of one lime
- Juice of 1/2 orange
- Juice of 1/2 lemon
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine all ingredients for the mango salsa in a bowl. Mix well and refrigerate until ready to use.
- In a small bowl, mix all the blackening seasoning ingredients together.
- Preheat oven to 375°F (190°C).
- Pat the cod dry. Brush both sides with olive oil and season generously with the blackening seasoning.
- Place cod on a sheet pan and bake for 8–10 minutes, or until it flakes easily with a fork.
- While the fish bakes, arrange romaine lettuce leaves on a platter.
- Flake the baked cod and spoon it into the lettuce leaves.
- Top each with a spoonful of mango salsa.
- Garnish with chopped cilantro and serve with lemon wedges.
- ENJOY!
Notes
- Pat the cod very dry before seasoning to help the spices stick and create a better crust.
- Adjust the cayenne pepper in the seasoning to control the heat level.
- You won’t need all of the seasoning mix—store the rest in an airtight jar for future use.
- Dice all salsa ingredients small and evenly for the best texture and flavor balance.
- The mango salsa can be made a day in advance and stored in the fridge.
- For extra char, broil the cod for the last 1–2 minutes of baking.
- Romaine can be swapped with butter lettuce, tortillas, rice, or salad greens.
- Leftovers are best stored separately and assembled fresh when serving.
- Serve with extra lime or lemon wedges for a bright finish.
- This recipe works well with other mild white fish like halibut, haddock, or tilapia.
- You will not use all of the blackening seasoning. Store for up to 6 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Meal Prep
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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