The
Daily
Fix
20-minute AMRAP
Blackened Cod with Roasted Red Pepper Salsa
Peer Review
Complete as many rounds in 20 minutes of:
1-mile bike
10 double-bodyweight deadlifts
Spicy blackened cod fillets paired with a smoky-sweet roasted red pepper salsa.
Melinda Baldwin from the American Institute of Physics delves into the historical evolution of the process.
If needed, reduce the load but keep it heavy. The weight should be heavier than your 10-rep max.
Post load used and rounds completed to comments.
Ingredients
For the Cod:
6 oz cod fillet, patted dry
1 Tbsp butter (for searing)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
¼ tsp cayenne pepper (adjust to heat preference)
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Roasted Red Pepper Salsa:
½ cup roasted red bell pepper, diced
2 Tbsp red onion, finely diced
1 Tbsp fresh parsley, chopped
1 clove garlic, finely minced
1 Tbsp olive oil
1 tsp lemon juice
¼ tsp sea salt
¼ tsp black pepper
Macronutrients
Protein: 42g
Fat: 28g
Carbs: 4g
Preparation
Prepare the Roasted Red Pepper Salsa: In a small bowl, combine diced roasted red bell pepper (½ cup), diced red onion (2 Tbsp), chopped parsley (1 Tbsp), minced garlic (1 clove), olive oil (1 Tbsp), lemon juice (1 tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Mix well and set aside to let the flavors blend.
Prepare the Blackened Cod: In a small bowl, mix smoked paprika (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), dried oregano (½ tsp), cayenne pepper (¼ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Rub the seasoning mix all over the cod fillet (6 oz). Melt the butter (1 Tbsp) in a skillet over medium-high heat. Sear the cod for about 2–3 minutes per side, depending on thickness, until the exterior is blackened and the fish flakes easily with a fork. Remove from the skillet and drizzle lightly with olive oil (1 Tbsp).
Assemble the Dish: Plate the blackened cod and top generously with the roasted red pepper salsa. Serve immediately for maximum flavor.
Originally absent from early journals like the Philosophical Transactions, formal peer review only emerged in the 19th and 20th centuries as a practical way to manage growing scientific output.
It wasn’t until after World War II—especially during the Cold War—that peer review became tied to scientific credibility. Government pressure for accountability, particularly in the U.S., helped institutionalize it. Today, despite widespread criticism, peer review is treated as essential, though Baldwin exposes it as a flawed, inconsistent process that gained authority more through politics than merit.
225# hex bar deadlift
4rnds/20min