Fish with Mango Salsa
This vibrant, tropical dish pairs tender, pan-seared white fish with a refreshing, zesty mango 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 jalapeño, seeded and minced
- •1/4 cup fresh cilantro, chopped
- •Juice of 1 lime
- •1 tablespoon extra virgin olive oil
Instructions
- 1
In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, 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 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 let it rest for 2 minutes.
- 6
Serve the warm fish topped generously with the chilled mango salsa.
💡 Chef tips
- For the best flavor, use mangoes that are slightly firm but fragrant; if they are too soft, the salsa will become mushy.
- You can prepare the mango salsa up to 4 hours in advance and keep it in the refrigerator until ready to serve.
- If you prefer a milder salsa, remove all the white membranes and seeds from the jalapeño before mincing.
✅ How it should turn out
The dish features perfectly seared, succulent fish topped with a bright, colorful salsa that balances sweet, tangy, and spicy notes in every bite.