Seared Cod with Mango Curry Sauce and Cilantro Chutney
Seared Cod with Mango Curry Sauce and Cilantro Chutney is a taste of India that you’re going to love! A balanced seasoned cod with 2 cold sauces make this a delightful dish with a touch of class. This is done in 30 minutes or less and can be plated with a simple elegance, you and your family and friends will believe you’re eating at a fine dining restaurant!
Cod with an Indian Flair
Cod is such an easy fish to work with. And, my family loves Indian food. So I wanted to make something a little different. While this certainly is not a traditional Indian dish, it does have a lot of components from that cuisine.
Don’t let the fancy plating fool you. This is an easy 30 minute meal! And with a little creativity, you make it look like an expensive dish from a fancy restaurant!
Seared Cod with Mango Curry Sauce and Cilantro Chutney Tips
Cod. Cod is a great fish with great taste. It is robust and has a buttery flavor. It’s also very easy to cook with.
Searing Fish. Many people are scared to sear fish because fish has a tendency to stick to the pan. Here are a few tips for this recipe.
First, you need to make sure the filets are completely dry. Moisture is the enemy that causes the fish to stick. So use paper towels to pat the fish completely dry on all sides. That being the case, you do not want to salt the fish until the last second before placing it in the skillet. However, you want to rub and completely cover the fish with the spice mix.
Since you are not cooking fish with skin, you can use a non-stick pan for this, or you can use a stainless steel skillet. Place a 12 inch skillet on medium-high heat for about 1.5-2 minutes. Add the canola oil. Season one fillet on one side with salt and immediately place the fish in the pan, salt side down. Do this with each piece. Make sure the pieces are well spaced. Let the fish cook for about 5 minutes or when you see the edges of the bottoms turn brown.
Add the butter and lemon juice and turn the temperature to low. Slightly tilt the pan so the melted butter flows to the one side. Use a spoon to baste the fish with the melted butter until it turns opaque. The fish should remove from the pan easily.
Microgreens. – I grow my own microgreens. They are so easy to grow and are so tasty! They are also full of nutrients. But, obviously, they add a touch of class as well.
What Ingredients Are in Seared Cod with Mango Curry Sauce and Cilantro Chutney?
- Fresh Cod
- Canola Oil
- Ground Coriander
- Garam Masala
- Ground Cumin
- Salt and Pepper
- Radish Microgreens (optional)
Mango Curry Sauce
- Mango
- Sugar
- Lime Juice
- Curry Powder
- Kosher Salt
Cilantro Chutney
- Fresh Cilantro
- Onions
- Fresh Garlic
- Canola Oil
- Lemon Juice
- Sugar
- Salt and Pepper
Ingredient Notes & Substitutions
Cod – you can sub other white fish like grouper, halibut, or something similar.
Microgreens – you can easily find alfalfa or broccoli sprouts at the supermarket. You can also add other greens like a salad mix or leave the greens off entirely.
How Is Seared Cod with Mango Curry Sauce and Cilantro Chutney Made?
Mango Curry Sauce
- Peel and remove the pit from the mango. Chop it in chucks and add it to a mini processor or blender. Add the sugar, lime juice, curry powder, and a pinch of salt. Blend it to a smooth puree, about 30 seconds. Place it in the fridge.
Cilantro Chutney
- Rough chop the cilantro. Add it, the onions, garlic, lemon juice, sugar, salt, pepper, and 2 tablespoons of canola oil to a mini processor or blender. Pulse to chop it up into smaller pieces. What you want is a small amount of a puree with a lot of texture. Remove it to a bowl and add the rest of the oil.
Pan Seared Cod
- In a small bowl, mix the coriander, garam masala, cumin, and pepper.
- Use paper towels to pat the fish completely dry on all sides. Rub and completely cover the fish with the spice mix.
- Place a 12 inch skillet on medium-high heat for about 1.5-2 minutes. Add the canola oil. Season with salt and immediately place the fish in the pan. Make sure the pieces are well spaced. Let the fish cook for about 5 minutes or when you see the edges of the bottoms turn brown.
- Add the butter and lemon juice and turn the temperature to low. Slightly tilt the pan so the melted butter flows to the one side. Use a spoon to baste the fish with the melted butter until it turns opaque. The fish should remove from the pan easily.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days. But keep the sauces and fish separately. These reheat nicely on the stove or in the microwave.
Can I Freeze Cod with Mango Curry Sauce and Cilantro Chutney?
Yes. This will freeze very well. I like to freeze meals like this in individual portions. You can thaw this on the counter or in the microwave. To reheat, I recommend using the stove. If you use the microwave, just be sure not to overcook the pork – it’ll be rubbery.
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Other Amazing Recipes That You’ll Love!
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Cod with Mango Curry Sauce and Cilantro Chutney
Ingredients
- 1 pound Fresh Cod, cut in square or rectangular pieces
- 2 Tablespoons Canola Oil
- 2 Tablespoons Butter
- 1 Tablespoon Lemon Juice
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper
- Salt to taste
Mango Curry Sauce
- 1 Mango, peeled and pitted
- 2 teaspoons Sugar
- 1 teaspoon Lime Juice
- 1/4 teaspoon Curry Powder
- 1 pinch Kosher Salt
Cilantro Chutney
- 1 bunch Fresh Cilantro, chopped makes about 1/2 cup
- 1/4 cup Onions, diced small
- 2 cloves Garlic, crushed and minced fine
- 1/4 cup Canola Oil
- 1 Tablespoon Lemon Juice
- 1/2 teaspoon Sugar
- Salt and Pepper to taste
Instructions
Mango Curry Sauce
-
Peel and remove the pit from the mango. Chop it in chucks and add it to a mini processor or blender. Add the sugar, lime juice, curry powder, and a pinch of salt. Blend it to a smooth puree, about 30 seconds. Place it in the fridge.
Cilantro Chutney
-
Rough chop the cilantro. Add it, the onions, garlic, lemon juice, sugar, salt, pepper, and 2 tablespoons of canola oil to a mini processor or blender. Pulse to chop it up into smaller pieces. What you want is a small amount of a puree with a lot of texture. Remove it to a bowl and add the rest of the oil.
Pan Seared Cod
-
In a small bowl, mix the coriander, garam masala, cumin, and pepper.
-
Use paper towels to pat the fish completely dry on all sides. Rub and completely cover the fish with the spice mix.
-
Place a 12 inch skillet on medium-high heat for about 1.5-2 minutes. Add the canola oil. Season with salt and immediately place the fish in the pan. Make sure the pieces are well spaced. Let the fish cook for about 5 minutes or when you see the edges of the bottoms turn brown.
-
Add the butter and lemon juice and turn the temperature to low. Slightly tilt the pan so the melted butter flows to the one side. Use a spoon to baste the fish with the melted butter until it turns opaque. The fish should remove from the pan easily.
