Cod With Mango Salsa And Sweet Potato Mash

Grilled codThis recipe is a single serving, simply double, triple or quadruple the quantities to serve more people.

Preperation and cooking time 30 minutes.

To cook the Sweet Potato

Pierce 1 small/ ½ a large sweet potato with a fork and cover with cooking foil. Place in a preheated, hot oven and bake until tender, approximately 45 minutes.

Alternatively pierce the sweet potato and cover with a sheet of kitchen paper. Cook on full power in a microwave until tender, approximately 5/6 min.

Once tender remove the potato from the skin, place the soft potato in a bowl and mash with a fork.

For the Marinade mix

  • ½ large red chili chopped finely
  • Juice of 1 ripe lime
  • ½ inch of fresh grated ginger
  • A small bunch of coriander leaves chopped

Place 1 large or 2 small pieces of fresh cod fillet on a plate and spoon the marinade on top. Allow to chill for 10 to 15 minutes.

For the Salsa finely chop

*The Nicer Dicer from JML cuts chopping time in half.Grilled cod

  • 4 cherry tomatoes
  • ½ large red chili
  • 1 medium red bell pepper
  • 1 small red onion
  • ½ ripe mango

Mix the ingredients together and add the juice of a lime. Chill until serving.


Preheat a griddle pan or bbq grill coating with a little olive oil. Place the cod, dressing side up, on the hot grill and cook until the fish has lost its translucency, approximately 5/7 minutes. The fish will be flaky once cooked.

Serve the cod immediately with the fresh salsa and the sweet potato mash.

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