Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa! This recipe is one I created this evening after going to the local market. Wild cod was on sale and my husband was craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was super easy to make and perfect for a hot summer night!
Ingredients
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Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Season the cod with the paprika, salt, and pepper; brush with the canola oil.
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Cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in the warm tortillas topped with the mango salsa.
Per Serving: 757 calories; protein 55.1g; carbohydrates 85.4g; fat 23.5g; cholesterol 97.6mg; sodium 1158.4mg.