Mango Habanero Glazed Blackened Cod

with Roasted Brussel Sprouts

and Accordion Duck Fat Potatoes

Turn dinner into a flavor-packed experience with this Mango Habanero Glazed Blackened Cod with Roasted Brussels Sprouts and Accordion Duck Fat Potatoes. Tender, flaky cod is blackened and brushed with a sweet-and-spicy Mango Habanero Pepper Jelly glaze, perfectly balancing heat and citrus. Roasted Brussels sprouts tossed with bacon and aromatics add a savory, caramelized crunch, while crispy, golden accordion-style duck fat potatoes provide rich, buttery indulgence. This dish delivers a harmonious blend of bold, vibrant flavors and textures, making it an impressive yet approachable meal for any occasion.

Instructions

Cod:

1. Pat cod dry, season with salt, pepper, garlic powder, and Cajun seasoning.

2. Heat the skillet with olive oil. Sear cod 3–4 minutes per side until blackened and flaky.

Glaze:

1. In a small pan, melt butter, stir in Mango Habanero Pepper Jelly and lemon juice.

2. Simmer until smooth and syrupy. Brush over cod before serving.

Brussel Sprouts:

1. Toss sprouts with bacon, onion, garlic, olive oil, Worcestershire, salt, and pepper.

2. Roast at 400°F for 25–30 minutes, tossing halfway until caramelized.

Accordion Potatoes:

1. Thinly slice potatoes accordion-style without cutting all the way through.

2. Mix garlic, herbs, duck fat, and butter. Brush onto potatoes.

3. Roast at 425°F for 45–50 minutes until crispy and golden.

Assembly:

• Plate cod, drizzle with mango habanero glaze. Serve alongside roasted brussel sprouts and crispy accordion potatoes.