Serve up a healthy dinner with this spiced BBQ cod fillet served alongside a wild rice salad and dressed with mango salsa.






Skill level

Average: 4.2 (9 votes)


  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 650 g skinless cod fillet
  • 1 tbsp sunflower oil

Wild rice salad

  • 200 g brown basmati rice, cooked and cooled
  • 1 garlic clove, finely chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 400 g tin chickpeas, drained, rinsed and roughly chopped
  • 6 raw or blanched asparagus spears, finely sliced
  • large handful of fresh flat-leaf parsley, roughly chopped
  • 50 g rocket leaves, roughly chopped
  • sea salt and freshly ground black pepper

Mango salsa

  • ½ cucumber
  • 2 mangoes, peeled, stoned and roughly chopped
  • 4 spring onions, trimmed and finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • juice of 1 lime
  • 2 tbsp olive oil
  • large handful of coriander leaves, chopped
  • sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook the rice for the salad according to the package instructions (or use leftover rice). Allow to cool. Meanwhile, whisk together the garlic, olive oil and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley and rocket and mix until everything is evenly combined. Season with salt and pepper.

2. Make the mango salsa. Cut the cucumber in half lengthways and use a teaspoon to scoop out and discard the seeds in the middle. Dice the cucumber and add to a bowl with the remaining salsa ingredients (except the coriander). Season with salt and pepper and stir well to combine, adding the coriander just before serving.

3. Combine all the ground spices in a bowl and then use the spice mix to dust the fish fillet.

4. Heat a barbecue or griddle pan to medium-high heat. When hot, brush the grill or griddle with the 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 with mango salsa.