Fish with Mango Salsa
This vibrant, tropical dish features perfectly seared white fish topped with a refreshing, zesty mango salsa that brings a burst of sunshine to your dinner table.
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 red bell pepper, finely diced
- •1/4 cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced
- •Juice of 2 limes
- •1 tablespoon extra virgin olive oil
Instructions
- 1
In a medium bowl, combine the diced mango, red onion, red bell pepper, cilantro, jalapeño, lime juice, and 1 tablespoon of olive oil. Stir well, cover, and refrigerate for at least 15 minutes to allow the flavors to meld.
- 2
Pat the fish fillets dry with paper towels and season both sides with salt, pepper, paprika, and garlic powder.
- 3
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- 4
Place the fish fillets in the skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- 5
Remove the fish from the pan and let it rest for 2 minutes.
- 6
Serve the warm fish fillets topped generously with the chilled mango salsa.
💡 Chef tips
- For the best flavor, let the salsa sit at room temperature for 10 minutes before serving if you prefer it less cold.
- You can substitute the mango with pineapple or peaches if you prefer a different fruit profile.
- Store leftover salsa in an airtight container in the refrigerator for up to 24 hours; the fish is best enjoyed fresh.
✅ How it should turn out
The finished dish features golden-brown, tender fish fillets contrasted by a bright, sweet, and tangy salsa that provides a refreshing crunch and aromatic citrus notes.