Ok, you might be saying what a combination, but I am telling you, the sweet and spicy flavors are quite tasty. Right now, fish fillets are on sale because of Lent, canned black beans, although usually reasonable, are on sale as well. We can’t forget those mangoes that are $1.00. This time saving recipe goes together quickly, is light and refreshing. It also offers a bit of variety to everyday cooking. I hope you like it!

24  ounces of thawed cod fillets (or your favorite white fish)* to make 4 servings
Non-stick pan spray or melted butter
Your favorite spicy seasoning blend

Black Bean Mango Salsa

1 – 15 oz. can black beans, rinsed and drained
1  mango, diced
2  tablespoons chopped red onion
2  tablespoons lime juice
2  tablespoons freshly chopped cilantro
1/4  teaspoon garlic powder or 1 clove garlic, minced
1/4  teaspoon each ground cumin and chili powder
1/2  teaspoon salt
1  teaspoon of your favorite spicy seasoning blend (or more if you like)

Preheat oven to 425 F, place cod fillets on a lightly oiled baking sheet and spray with pan spray or brush with melted butter. Season cod fillets with your favorite spicy seasoning blend using as much as you like. Bake fish for 11-14 minutes or until cod is 145 F the center. (Please note that cooking time may vary with different ovens. *If using a different white fish, bake according to package directions.) While the fish is baking, combine all salsa ingredients and blend well. Serve with the spicy fish. Makes 4 servings. Enjoy!

Mango Prep Tip:  Mangoes typically have to ripen after purchasing. When they are ready, they will be slightly soft and the stem end will have a sweet scent. To seed, place the mango upright on a cutting board and slice through the flesh slightly off center, curving around the seed. Repeat with the other side. To easily dice, place skin side down on cutting board, score the flesh in a checkerboard pattern being careful not to cut through the skin. Gently push the skin side in the center to expose the cubes and cut the flesh away from the peel.

Fish Cooking Tip: Cooking fish can be tricky, we worry that it isn’t done enough and we may very well know what it tastes like when it is over cooked and tough. I have always used a thermometer with fish to confirm the doneness at 145 F in the center. It takes the guess work out of it.