Scallion crusted cod with Mango Salsa

I’m usually more of a fan of a more plain way of preparing fish, just a little salt/pepper/olive oil and that’s usually how I prepare fish at home. But when I’m dining out and want fish, I tend to see more fancier things like different salsas, glazes, and whatnot. So I figured why not give mango salsa a shot…I like mangos, and the recipe I saw in Ming Tsai’s Simply Ming looked really tasty.

One note of caution…the mangos I used weren’t ripe enough, make sure to use ripe mangos! Otherwise, you’ll get a semi-crunchy salsa and wish you waited just a little longer (like me) =P

Recipe originally from Ming Tsai’s Simply Ming.

Scallion crusted cod with Mango Salsa

Time: 30-45 minutes
Serves 4

Mango salsa
- 2 mangos, diced
- 1 red onion, diced
- 1/2 inch piece ginger, minced
- 1 1/2 tbsp Sriracha
- Juice of 4 limes
- Salt/pepper to taste

Scallion cod
- 4 cod fillets (6-8oz each)
- 2 cups bread crumbs (panko)
- 2 stalks scallions, chopped
- 2 eggs, beaten (for dredging)
- Some flour (for dredging)
- Fresh cilantro

Method:
1. Mix together the ingredients for the salsa, set aside (Make sure those mangos are ripe!)
2. Season the cod with salt and pepper. Combine scallions and bread crumbs. Dredge the cod first in the flour, then egg, then breadcrumbs.
3. Heat a frying pan over medium heat. Add some oil and saute the cod until cooked halfway through. Flip once, cook another few minutes (depends on the thickness of the fish fillets).
4. Mix the salsa with fresh cilantro. Serve the cod over top a scoop of the salsa.