Pan Seared Cod with Mango Strawberry Pico de Gallo and Cumin Mango Gastrique

IngredientsMango, Fish
Menu PartEntree
Cuisine TypeLatin
Cod with mango & strawberry

Chef David J. Stadtmiller

TGI Fridays

Chef David Stadtmiller of TGI Fridays taps seasonal fruits instead of vegetables to give this seafood dish a touch of spring. Strawberries an mango partner in a pico de gallo that complements seared cod. A cumin mango gastrique offsets the sweetness of the fruit.



Cumin mango gastrique

8 oz. fully-ripe mango, diced large (about 1 cup)

½ cup honey

½ cup white vinegar

½ tsp. kosher salt

½ tsp. ground cumin


Mango strawberry pico de gallo

4 oz. fully-ripe mango, cut into 1/8-in. dice

2 oz. strawberries, cut into 1/8-in. dice

2 large jalapeno peppers, seeded and thinly sliced

½ tbsp. chopped cilantro

1 large lime, juiced

Kosher salt, to taste

Poached Purple Potatoes

8 size “B” purple potatoes (1½-2¼  in. diameter)

1/8 cup kosher salt

Pan seared cod

12 asparagus spears, cleaned and trimmed

8 pieces cod, 3 oz. each

Salt, pepper and ground cumin, to taste


  1. For gastrique, in a medium sauté pan, combine mango, honey and vinegar; bring to a boil. Reduce to medium-high and cook 3 to 4 minutes or until large bubbles form. Do not completely cook out liquid. 
  2. Remove sauté pan from heat and pour mango, honey and vinegar into blender container. Add salt and cumin. Cover and blend for 45 seconds or until completely smooth. Once pureed, refrigerate. Reheat for service.
  3. For pico de gallo, combine all ingredients in stainless steel bowl, mixing in lime juice and salt until fully incorporated. Refrigerate until ready to serve.
  4. For poached potatoes, combine 12 cups water and 1/8 cup kosher salt in 12-quart saucepan; bring to boil over high heat. Add whole potatoes and cook 10 to 12 minutes or until potatoes are fork tender.
  5. Dump out cooking water; cover potatoes with ice and cold water to shock. Drain and allow to cool. Once potatoes are cooled, cut into quarters lengthwise; set aside.  
  6. For fish, per serving: Season two 3-oz pieces of cod with kosher salt, black pepper and ground cumin. Sear skin side down in a sauté pan for 2 minutes; flip and continue to cook 2 minutes longer, until fish reaches 145 F for 15 seconds.
  7. To serve, using a ladle, place 1½ ounces hot cumin mango gastrique at 7 o’clock on plate in a pool. Using the back of the ladle or spoon, push through the pool and make a half moon going towards 2 o’clock. 
  8. In a ramekin, combine 8 quarters cooked purple potatoes with 1 teasponn vegetable oil; heat in microwave 20 to 30 seconds. Place hot potatoes at 2 o’clock. Shake ¼ teaspoon salt and pepper on top of potatoes.
  9. Sauté 3 asparagus spears in a heated sauté pan with vegetable oil, kosher salt and cracked black pepper for 3 to 4 minutes or until al dente. Place asparagus on gastrique from 10 o’clock to 4 o’clock. place one piece cod on top of the other at 9 o’clock. Top with 1/8 cup pico de gallo.

Photo courtesy of National Mango Board

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