Grilled Cod with Mango Salsa

Overview

Refreshing fruity salsa, paired with tender fish, and crispy caramel decoration, a simple, romantic, delicious and nutritious lunch for two

Cut mangoes and cherry tomatoes into small pieces, and dice onions and bell peppers. You can choose colored peppers for bell peppers and white onions.
Mix well with honey, olive oil, lemon juice and a little black pepper and set aside. Mango can be crushed a little to make the sauce thicker
Rinse the cod segments, absorb the water with kitchen paper, spread a little salt and black pepper evenly, and marinate for a while
While the fish is marinating, make the caramel decoration. Heat water and sugar over low heat until the liquid becomes amber viscous, turn off the heat
Use a small spoon to spread it freely on the oil paper, let it cool and then solidify before use
Dry a little flour on the surface of the cod, or grill it directly, so that the surface of the fish will be more tender
Brush with a little olive oil, place on the upper shelf of the oven, and bake at 180 degrees for 8-10 minutes. The specific time may be increased or decreased according to the size and thickness of the fish pieces and the actual temperature in the oven
Finally put it on the plate