Blackened Cod with Mango Avocado Salsa and Crispy Plantains

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blackened Cod with Mango Avocado Salsa and Crispy Plantains

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Mango Avocado Salsa and Crispy Plantains

Experience a vibrant, tropical twist on a classic blackened cod dish. The perfectly spiced cod is seared to achieve a flavorful crust while paired with a refreshing mango avocado salsa and crispy baked plantains. It's a delightful fusion of smoky, sweet, and tangy flavors, with every bite delivering a satisfying crunch and a burst of tropical brightness.

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NUTRITION

384kcal
Protein
34.8g
Fat
9.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup diced Mango

1/4 medium Avocado, diced

1 tbsp Red Onion, finely chopped

1 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

1 tsp Blackening Spice Mix

1 medium Plantain, sliced

Olive Oil Spray

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Rub the cod fillet on both sides with the blackening spice mix. Set aside to absorb the flavors.

  • 3

    Slice the plantain into thin rounds. Place them on the baking sheet, lightly spray with olive oil, and bake for 15-20 minutes or until golden and crispy, flipping halfway through.

  • 4

    For the salsa, combine diced mango, avocado, finely chopped red onion, fresh cilantro, and lime juice in a small bowl. Mix gently to preserve the fruit texture.

  • 5

    Heat a non-stick skillet over medium-high heat. Cook the spiced cod for about 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.

  • 6

    Plate the cod and top with a generous serving of the mango avocado salsa. Add the crispy baked plantains on the side and serve immediately.

Blackened Cod with Mango Avocado Salsa and Crispy Plantains

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blackened Cod with Mango Avocado Salsa and Crispy Plantains

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Mango Avocado Salsa and Crispy Plantains

Experience a vibrant, tropical twist on a classic blackened cod dish. The perfectly spiced cod is seared to achieve a flavorful crust while paired with a refreshing mango avocado salsa and crispy baked plantains. It's a delightful fusion of smoky, sweet, and tangy flavors, with every bite delivering a satisfying crunch and a burst of tropical brightness.

NUTRITION

384kcal
Protein
34.8g
Fat
9.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup diced Mango

1/4 medium Avocado, diced

1 tbsp Red Onion, finely chopped

1 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

1 tsp Blackening Spice Mix

1 medium Plantain, sliced

Olive Oil Spray

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Rub the cod fillet on both sides with the blackening spice mix. Set aside to absorb the flavors.

  • 3

    Slice the plantain into thin rounds. Place them on the baking sheet, lightly spray with olive oil, and bake for 15-20 minutes or until golden and crispy, flipping halfway through.

  • 4

    For the salsa, combine diced mango, avocado, finely chopped red onion, fresh cilantro, and lime juice in a small bowl. Mix gently to preserve the fruit texture.

  • 5

    Heat a non-stick skillet over medium-high heat. Cook the spiced cod for about 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.

  • 6

    Plate the cod and top with a generous serving of the mango avocado salsa. Add the crispy baked plantains on the side and serve immediately.