Smokey Citrus Cod With Mango Salsa

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Cooking fish always gets the reputation that it's hard—when it's anything but. The key is to buy high-quality fish and keep the ingredients to a minimum. For this dish, the smokiness of the paprika lends a kick to the cod's gentle flavor. Everything comes together with the sweet coolness of the salsa. 

This recipe yields 5-6 servings

INGREDIENTS

  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1 orange, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey
    #REF!
  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey

Directions

  1. For the salsa, toss all ingredients in a large bowl. Set aside until serving.

  2. In a bowl, season the cod on both sides  with paprika, chili flakes, salt, and pepper. Add cod to an oiled preheated pan on medium-high heat. Cook 3-4 minutes on each side or until golden brown and tender.  Add a squeeze of fresh lemon juice on top.

  3. Serve the cod over the fresh mango salsa. 

 

Sesame Seed Meatballs

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Like all PrimaFoodie recipes, these meatballs are free of gluten and dairy but are just as addictive as the classics. The sesame seed "breading" gives them an extra satisfying texture. We love to serve these as a holiday party appetizer, ideally warm in a crockpot with toothpicks at the ready for nibbling. 

This recipe yields 20 meatballs

INGREDIENTS

  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)

Directions

  1. Sprinkle sesame seeds on a plate.

  2. Combine the rest of the ingredients in a bowl. Roll mixture into small meatballs (a bit smaller than the size of a golf ball).

  3. Cover the meatballs with the sesame seed “breading” by gently rolling them in the sesame seeds until they’re fully covered. Place the breaded meatballs on a baking sheet lined with parchment paper. 

  4. Bake for 10 minutes at 400 degrees. 

 

Cajun Spice Mahi Mahi

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Mahi Mahi’s mildly sweet flavor and flaky texture combine perfectly with Cajun flavors. The result is a juicy fish with ample zest. While we love to make our Cajun seasoning (it’s simple and calls for spices you likely have stocked), there are excellent pre-mixed options available—just be sure to opt for organic blends.

This recipe yields 2 servings.

INGREDIENTS

  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon
  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon

Directions

  1. Preheat the oven to 350 degrees/177 celsius.

  2. Place the Mahi Mahi on a baking sheet, skin side down. Season with salt, cajun spice, and a few drizzles of olive oil. Place in the oven for approximately 10 minutes.

  3. Pull apart flakes of the Mahi Mahi and drizzle lemon juice and a little olive oil on top.

TIPS

**This makes for excellent tacos! Top organic tortillas with the fish, shredded lettuce, and Sweet Peach and Tomato Salsa.

 

Golden Trout with Raisin Chutney

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Trout doesn’t always get the culinary attention it deserves, which is a shame. You can’t beat the clean flavor and perfect texture of this freshwater fish, which is an ideal vehicle for most any spice or flavor combination. Here we pair the trout with a vibrant, sweet raisin salsa. When sourcing your trout, choose wild and not farm-raised.  

This recipe yields 4 servings

INGREDIENTS

  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced

Directions

  1. Heat up a sauté pan with olive oil for fish.

  2. Sauté fish for 1 minute on each side. Season with salt, pepper and a touch of cayenne pepper powder. 

  3. Add a tablespoon of ghee and sprinkle with a little lime juice. 

  4. Transfer fish to a sheet pan and top with raisin salsa. 

  5. Put in the oven at 300 degrees for approximately 5 minutes.

  6. Serve with mashed potatoes and honey carrots.