For the salsa:
Season both sides of Alaska Cod fillets with blackening seasoning and set aside until the fish comes to room temperature, about 10 minutes.
Meanwhile, make the salsa. In a large bowl, whisk together ginger, lime juice, honey, olive oil, salt and pepper. Add plums, green onions and cilantro and toss to coat well with dressing. Set aside until ready to use.
Coat a large non-stick pan with 2 tbsp olive oil and bring pan to a medium high heat. When the oil is very hot but not smoking, gently place cod in pan. Sear cod until a nice brown crust develops, about 5-7 minutes. Gently flip and sear other side for an additional 5-7 minutes or until cod is cooked through and flakes easily. Serve immediately topped with a generous spoonful of ginger plum salsa.
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