Cod with Arugula & Mango Salad

I just had this for dinner last night and I will be making this again. It is definitely one of those meals that fall into my “happy meals” recipe book…lol. I wanted to make something light and fresh for dinner and while looking through one of my cookbooks, I came across a  “Tilapia & Watercress-Mango Salad”. I have never had watercress before, and I did not have tilapia at home, however, I had fresh cod fillet and a fresh batch of baby arugula leaves that I had picked up from a grocery store on Friday.

Mind you, I had never used or even eaten arugula leaves before, but after tasting it and seeing the way this recipe came out, it has now become one of my favorite leaves to use for fresh salads. The strong spicy taste of the arugula, and sweetness of the fresh mango complimented the cod fillet perfectly. This recipe is very easy and quick to make and I recommend it for any day that you have little time to spend in the kitchen.

So here’s my recipe

Serves 2
Recipe level: Easy
Preparation time: 10 minutes
Cook time: 10  minutes
Total time: 20 minutes
Meal type: Main course
Meal time: Light Dinner
Country/Region: –
Recipe source: Kauna Kitchen revamped

INGREDIENTS

• 2 fresh cod fillets (you could use tilapia fillets instead of cod also)
• 3 cups fresh arugula leaves (washed and drained)
• 1/2 of a mango (skinned and cut into small cubes)
• 1/4 of a red onion (sliced)
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 cup or 4 tablespoons olive oil
• 1 teaspoon grated/minced ginger
• 1/4 teaspoon chopped scotch bonnet pepper/atarodo
• 1 seasooning cube
• Salt, to taste
• White/Black peppet, to taste

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COOKING DIRECTIONS

1. Slice each cod fillet into half (This will make it easier to fry the fillet without them breaking apart); Season the fillets with some salt, white/black peper, 1/2 a teaspoon of grated/minced ginger, and the seasoning cube
2. Heat one tablespoon of olive oil in a large non-stick frying pan over medium high heat. Add both halves of one cod fillet and cook until lightly browned for 2-3 minutes per side. Repeat  for the other halves of the second fillet
3. Transfer the fillet pieces to a plate; set aside
4. In a medium bowl combine the arugula leaves,mango cubes, and red onions
5. In a small bowl,make the dressing by whisking together the lemon juice, olive oil, honey, grated/minced ginger, red pepper,salt and black/white pepper
6. Divide the salad and cod fillets among plates and drizzle with the lemon dressing and enjoy your light, healthy, and delectable meal.

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