White Fish with Mango Salsa
This White Fish with Mango Salsa is fresh, vibrant, and bursting with tropical flavor! A quick, healthy meal perfect for any night of the week.
Servings: 2 servings
Ingredients
- 2 fillets white fish such as cod or halibut
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe mango diced
- 1/2 red onion finely chopped
- 1 jalapeño seeded and minced
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Start by making the mango salsa. In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño, fresh cilantro, and the juice of one lime. Stir gently until well mixed. Taste and adjust lime juice or jalapeño as desired. Set aside or refrigerate while cooking the fish.
- Pat the white fish fillets dry with a paper towel. Lightly brush both sides with olive oil, then season generously with salt and pepper.
- Heat a non-stick skillet or cast-iron pan over medium-high heat. Add olive oil and swirl to coat. Place fish fillets in the skillet and cook undisturbed for 3-4 minutes until golden brown and edges turn opaque. Flip and cook another 3-4 minutes, or until cooked through and flakes easily.
- Transfer cooked fish to plates and spoon a generous amount of mango salsa on top. Serve immediately with your choice of steamed rice, quinoa, or a fresh green salad.
Equipment
- Non-stick skillet
- Cast-iron pan
- Medium Bowl
- Sharp Knife
Notes
- Use fresh, white-fleshed fish like cod or halibut for the best texture and flavor.
- Do not overcook the fish to keep it moist and flaky.
- Adjust the jalapeño amount to control the spice level of the salsa.
- Allow the mango salsa to chill for at least 15 minutes for flavors to meld.
- Store cooked fish and mango salsa separately to maintain texture when refrigerating leftovers.
