Jamaican Jerked Cod with Grilled Mango Salsa

Ingredients

• 2 (approximately 8 oz each) cod filets
• 1 Tbsp Jamaican Jerk Blend
• 1 Tbsp olive oil
• 1 cup sliced or cubed mango
• Pam cooking spray or olive oil (about 2 tsp)
• ⅓ cup chopped fresh tomatoes
• 2 Tbsp chopped fresh cilantro
• ⅓ cup chopped red or green onion
• Juice of ½ of a lime
• ¼ tsp each of salt and pepper
• 1 tsp fresh chopped jalapeno (optional)
• White rice cooked according to the package

Instructions

1. In a bowl whisk together the Jamaican Jerk Blend with the olive oil.
2. Place the cod filets in the bowl and turn making sure that the cod is evenly coated in the olive oil and Jerk Blend.
3. Place the cod on a plate and cover with plastic wrap and put it in the refrigerator while you make the mango salsa.
4. Heat the BBQ or a grill pan to medium high heat.
5. Coat or spray the mango with the Pam or olive oil.
6. Place it on the BBQ or grill pan and cook on each side for a few minutes. You will want to see the grill marks on the mango and a bit of added color to the cooked mango.
7. Remove from the heat and set aside to cool, about 15 minutes.
8. Once cool, cut the mango into ½” cubes and place in a bowl with the tomato, cilantro, onion, lime juice and salt & pepper.
9. Mix to combine and let sit while you cook the cod.
10. Place the cod on the medium high preheated BBQ or grill pan and cook 5 minutes per side or until the internal temperature is 145° on an instant read thermometer.
11. Place the rice on 2 plates, top with the cod filet and then with the mango salsa.