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Roast Cod with Kumquat-Kiwi Salsa

A light, refreshing dish of pan-roasted Cod alongside zingy kumquats and sweet kiwi.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Keyword: citrus, cod, fish, kiwi, kumquat, light
Servings: 2 people
Author: Nicole Coudal, My Delicious Blog

Ingredients

Fish:

  • 2 6-8 oz. pieces Cod
  • 1/2 tsp. blackening seasoning
  • 1 tsp. unsalted butter
  • 1 tsp. olive oil

Kumquat-Kiwi Salsa:

  • 1/4 cup pureed (or finely chopped) kumquats (3-4 whole)
  • 2 Tb. minced sweet (Vidalia) onion
  • 1 kiwi fruit, peeled & chopped
  • 1/2 lime, zest & juice
  • 1 Tb. olive oil
  • 1-2 tsp. honey
  • 1/8 tsp. kosher salt (add more if kumquats are too sour)
  • 4+ mint leaves

Instructions

For the Salsa (make just before cooking the fish):

  • Cut each kumquat in half and remove seeds with the tip of a paring knife.  Chop finely on a cutting board OR (for ease) place kumquat halves in a food processor and pulse several times until roughly chopped (but not mushy); transfer to a mixing bowl.
  • To the mixing bowl, add onion, kiwi, lime juice & zest, olive oil, honey, salt.
  • Stack mint leaves on a cutting board then roll into a tight tube.  Make several cuts across the tube with a sharp knife to create thin ribbons (i.e., chiffonade).  Add mint to bowl, stir, taste for seasoning.

For the Fish:

  • Pat dry fish with a paper towel; sprinkle blackening seasoning on both sides. 
  • Heat a non-stick skillet over high heat, then add butter and olive oil.
  • Place fish in hot pan. Sear about 1 minute, then reduce heat to medium. Cook 1 more minute and when you see a nice brown crust, flip. Cook for 1 minute, then cover pan and reduce heat to medium/low. Cook 1 more minute, then the fish should be ready (test to ensure it's flaky and opaque). Turn off heat, transfer to a plate and serve with Salsa.

Notes

If your kumquats are on the sour side, taste for seasoning and add a bit more salt and/or honey to offset the flavor.