Ingredients for Fish
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1½ lbs skinless cod filet
- 1 tbsp sunflower oil
Ingredients for the Brown Rice Salad
- 1¼ cups cooked brown basmati rice
- 1 garlic clove, finely chopped
- 3 tbsps extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 14-oz can chickpeas, drained, rinsed, and roughly chopped
- 6 raw or blanched asparagus spears, finely sliced
- Large handful of fresh flat-leaf parsley, chopped
- 4 cups arugula leaves, roughly chopped
- Sea salt and freshly ground black pepper
Ingredients for Mango Salsa
- ½ cucumber
- 2 mangoes, peeled, pitted, and chopped
- 4 scallions, trimmed and chopped
- 1 small red chili pepper, deseeded and chopped
- Juice of 1 lime
- 2 tbsps olive oil
- Large handful of cilantro, chopped
- Sea salt and freshly ground black pepper
Directions
1. Make the brown rice salad. Allow the cooked rice to cool. Meanwhile, whisk together the garlic, olive oil, and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley, and arugula, and mix until everything is evenly combined. Season with salt and pepper.
2. Make the mango salsa. Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds in the middle. Cut the cucumber into dice and add to a bowl with the remaining salsa
ingredients (except the cilantro). Season with salt and pepper and stir well to combine, adding the cilantro just before serving.
3. Combine all the ground spices in a bowl, and then use the spice mix to dust the fish filet.
4. Heat a grill pan to medium-high heat. When hot, brush the pan with the sunflower oil and cook the fish for 4–5 minutes on each side until cooked through. (The flesh should be just opaque.) Use a couple
of forks to break the fish into large chunks. Serve immediately with the brown rice salad and mango salsa.
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