Roast Cod with Kumquat-Kiwi Salsa
A light, refreshing dish of pan-roasted Cod alongside zingy kumquats and sweet kiwi.
Servings: 2 people
- 2 6-8 oz. pieces Cod
- 1/2 tsp. blackening seasoning
- 1 tsp. unsalted butter
- 1 tsp. olive oil
- 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
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.
If your kumquats are on the sour side, taste for seasoning and add a bit more salt and/or honey to offset the flavor.