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Marissa Thiry's Blackened Cod with Mango Avocado Salsa

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NATIONAL AVOCADO DAY RECIPE

Marissa Thiry, RDN for Model Meals

We've got your back with this recipe for National Avocado Day, July 31st. Made with protein-rich cod that's been blackened to perfection, mango avocado salsa adds the perfect balance of smooth freshness with a hint of sweet summer fruit. Get ready to be asked for seconds!

This recipe is Whole30 and 100% Paleo.

ABOUT MARISSA THIRY

Marissa Thiry, RDN of New Kid on the Guac

Marissa is a registered dietitian and founder of New Kid on the Guac. She became interested in nutrition at 15 while training her first half marathon, realizing quickly the role nutrition and proper fueling played in her athletic performance. Since then, she has worked in various nutrition roles, including clinical research, healthcare, nutrition communications, and now works in the food industry. When she's not working, she can be found cooking up a storm in the kitchen, running at the beach, snowboarding in the mountains, or scanning flights for her next international adventure. Currently working on her master's degree online after work, she is sometimes pressed for time to cook balanced meals during the week. Model Meals has become her go-to for meal delivery to supplement her personal culinary concoctions after trying Whole30 for the first time a few years ago and loving the results. She is a food-lover to the core and loves that Whole30 and Model Meals both allow her to eat delicious, flavorful foods from a variety of cultures with ingredients she feels good about eating.

MARISSA THIRY'S BLACKENED COD WITH MANGO AVOCADO SALSA

Set your patio table and fire up your stove top because this flavorful Whole30 recipe is perfect for National Avocado Day and beyond. Feel free to use your favorite wild-caught seafood in place of the cod for a variation of this dish.

Blackened Cod with Mango Avocado Salsa from New Kid on the GuacIngredients | Avocado Hummus

Serves 2

*use wild-caught and organic ingredients whenever possible*

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch cumin
  • 2, 2-3 ounce portions of wild caught cod or other wild white fish
  • 1 mango, cubed
  • 1 avocado, cubed
  • 1/4 cup red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice

        Details | Avocado Hummus

        1. In a medium pan over medium heat, heat olive oil.
        2. While the pan is heating up, mix together paprika, salt, pepper, and cumin in a small mixing bowl. Coat the fish evenly with the spice mixture.
        3. In a separate medium mixing bowl, combine mango, avocado, red onion, cilantro, and lime juice.
        4. Place fish in the pan and cook about 3 minutes per side, or until opaque throughout.
        5. Remove pan from heat. Transfer fish to a serving platter and top with mango salsa, divided evenly between the two servings.
        6. Enjoy!

         Whole30 Mango Avocado Salsa from New Kid on the Guac

        TIP: This mango avocado salsa can be used as a topping for any other seafood or even as a dip or salad addition.

         

        Made this recipe? Tell us in the comments how you did! What kind of fish worked well for you? Make sure to check back for more National Avocado Day recipes from your favorite recipe developers and Whole30 bloggers!

        Thank you so much to Marissa from New Kid on the Guac for sharing this versatile recipe. Find yummy recipes, wellness tips, and travel recs, you can find Marissa on the web at www.newkidontheguac.com and on Instagram @new_kid_on_the_guac.

         

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