Broiled Cod "Salad"
I have been a lifelong Maine historian and albeit a food historian, I have published a genealogy as well which deals with Washington County, Maine families. Since the earliest colonization of the Maine coast and its islands, cod was the most sought after fish for early Europeans to salt and take back across the pond for sale and barter. We Mainah's have always had an affinity for cod and the shores of the islands dotting our coast where ancient ships once anchored for fishing. So this recipe is my favorite way to prepare this New England staple and is almost as beautiful in sight as taste.
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For 4 people
- 2 tablespoons each paprika and chili powder
- 1/2 teaspoon each salt and black pepper
- 1/2 teaspoon each garlic and onion powder
- 1/4 teaspoon cayenne pepper
- 4 (6-ounce)boneless, skinless cod fillets
- 1 large mango
- 1 cup carrot juice
- 1 cup orange juice
- 1 (2-inch)strip of lemon peel
- 1 teaspoon ground, dried ginger, divided
- Nonstick cooking spray
Broiled Cod "Salad" Directions
In a small bowl, combine all spices except ginger and evenly coat both sides of cod fillets. Cover and refrigerate at least 1 hour.
Pit, peel and dice mango and place in a medium saucepan with jices, lemon peel and ginger. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer until mango is softened slightly, about 10 minutes. Remove cooked mangoes with slotted spoon into a bowl, toss with remaining ginger and keep warm.
Continue simmering juice until reduced by half and slightly thickened. Raise heat if you would like to shorten the time.
Remove from heat and discard lemon rind.
Preheat broiler, with rack at least 3-inches from heat source. Place spiced cod on broiler pan that has been coated with nonstick cooking spray and broil 4-5 minutes, or until fish is easily flaked with fork. Remove from oven, setting aside while preparing plates.
Equally divide the orange/carrot sauce among 4 serving plates and top with cooked cod. Top with equal amounts of cooked mango and serve hot.