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

Ingredients

• 12 asparagus spears, cleaned and trimmed
• Salt, pepper and cumin, to taste
• 8 pieces of cod, 3 ounces each
• 8 oz fully ripe mango, large dice
• 4 oz white vinegar
• ½ tsp cumin
• 4 oz honey
• ½ tsp kosher salt
• 4 oz fully ripe mango, 1/8-inch dice
• 2 large jalapeno, wheel sliced 1/16-1/8 inch
• 1 large lime, juiced
• 2 oz strawberries, 1/8-inch dice
• ½ tbsp chopped cilantro, 1/16 inch
• Kosher salt, to taste
• 8 size “B” purple potatoes (diameter 1.5 to 2.25 inches)
• ⅛ cup kosher salt