Roasted Caribbean Cod with Cassava Crust, Warm Grapefruit Mojo, and Black Bean Mango Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, combine the grated cassava, shredded coconut, half of the minced garlic, grapefruit zest, 1 tablespoon / 15 ml lime juice, 2 tablespoons / 30 ml olive oil, half of the cumin, the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly mixed.

3. 3

   Pat the cod fillets dry with paper towels and season both sides with the remaining salt and black pepper. Place them on the prepared baking sheet.

4. 4

   Spread the cassava-coconut mixture over the top of each cod fillet, pressing gently so it forms an even crust.

5. 5

   Roast the cod for 18 to 22 minutes at 220 °C / 425 °F, until the fish flakes easily and the crust is golden around the edges.

6. 6

   While the fish roasts, make the salad by combining the black beans, mango, cucumber, half of the red onion, half of the cilantro, 1 tablespoon / 15 ml olive oil, 1 tablespoon / 15 ml lime juice, and the remaining cumin in a bowl. Season with a pinch of salt and toss gently.

7. 7

   For the warm mojo, heat the remaining olive oil in a small skillet over medium-low heat. Add the remaining minced garlic, sweet pepper, and the rest of the red onion; cook for 2 to 3 minutes until softened but not browned.

8. 8

   Add the grapefruit juice to the skillet and cook 2 to 3 minutes more so the mojo comes together and warms through. Remove from the heat and stir in the remaining chopped cilantro. Taste and adjust salt if needed.

9. 9

   Serve each cod fillet with a portion of the black bean mango salad. Spoon the warm grapefruit mojo over the fish just before serving.