Fish with Mango Salsa
This vibrant dish pairs flaky, pan-seared white fish with a refreshing, sweet, and tangy tropical salsa for a perfect light meal.
Ingredients
- •4 white fish fillets (such as tilapia, cod, or sea bass), 6 oz each
- •2 tablespoons olive oil
- •1 teaspoon paprika
- •1/2 teaspoon garlic powder
- •Salt and black pepper to taste
- •2 ripe mangoes, peeled and diced
- •1/2 red onion, finely diced
- •1/2 cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced
- •Juice of 1 lime
Instructions
- 1
In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, and lime juice. Stir well, cover, and refrigerate to let the flavors meld.
- 2
Pat the fish fillets dry with paper towels and season both sides evenly with paprika, garlic powder, salt, and pepper.
- 3
Heat the olive oil in a large non-stick skillet over medium-high heat.
- 4
Place the fish in the skillet and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- 5
Remove the fish from the pan and serve immediately, topped with a generous spoonful of the prepared mango salsa.
💡 Chef tips
- Ensure your fish is completely dry before seasoning to achieve a better sear and prevent sticking.
- The salsa can be made up to two hours in advance; keep it chilled to maintain its crisp texture.
- If you prefer a milder salsa, remove all the white ribs and seeds from the jalapeño, or substitute with a small amount of bell pepper.
✅ How it should turn out
The dish should feature a golden-brown, perfectly seared fish fillet topped with a bright, colorful salsa that balances savory, sweet, and zesty notes.