This dish originated in the tropical regions of Central and South America, where fresh fish and mango are abundant. The combination of sweet mango and savory fish is a match made in heaven.
I first tried this recipe at a family gathering, and it was love at first bite. The key to making this dish successful is to use fresh, high-quality ingredients and to not overcook the fish.
The cooking technique involves marinating the fish in a mixture of lime juice, olive oil, and spices before grilling it to perfection. This technique helps to bring out the natural flavors of the fish and adds a depth of flavor that is hard to achieve with other cooking methods.
I have served this dish at numerous family gatherings and potlucks, and it has always been a hit. It’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special event.
Seared Fish with Mango Salsa
4.6 from 1402 votes
A vibrant and refreshing dish featuring perfectly seared white fish fillets topped with a sweet and tangy mango salsa. The combination of warm, flaky fish and cool, fruity salsa creates a delightful contrast of flavors and textures.
4 (6 oz) white fish fillets (such as cod, tilapia, or halibut)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Mango Salsa
2 ripe mangoes, peeled and diced
1/2 red bell pepper, diced
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
👨🍳Directions
1Prepare the mango salsa by combining the diced mango, red bell pepper, red onion, jalapeno, cilantro, lime juice, honey, and salt in a mixing bowl.
2Stir gently to combine and set aside to allow the flavors to meld.
3Pat the fish fillets dry with paper towels and season both sides evenly with salt and black pepper.
4Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
5Carefully place the fish fillets in the hot skillet, skin-side down if applicable, and cook without moving for 4 minutes.
6The bottom should be golden brown and the fish should release easily from the pan.
7Flip the fillets using a spatula and cook for an additional 3 to 4 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
8The internal temperature should reach 145 degrees Fahrenheit.
9Transfer the cooked fish to serving plates and spoon a generous amount of mango salsa over each fillet.
For best results, use ripe but firm mangoes that hold their shape when diced. You can substitute the jalapeno with a milder pepper like poblano if you prefer less heat. Leftover salsa is excellent with tortilla chips or grilled chicken.
Watch Video Of How Seared Fish with Mango Salsa Works
This fish and mango salsa recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to double and everyone enjoys the fresh flavors. I love that I can prep the salsa ahead and cook the fish in just minutes before serving.
For storing leftovers, keep the fish and salsa in separate containers in the fridge. They will last about two days. To reheat, gently warm the fish in a skillet over low heat or in the microwave at half power.
The salsa is best served cold or at room temperature. You can also use leftover fish in tacos or on top of a salad the next day. This recipe is versatile and always delivers.
❓ Frequently Asked Questions About Seared Fish with Mango Salsa
1. What is the best type of fish to use for this recipe?
I recommend a firm, white fish like cod, halibut, or tilapia. These hold up well during cooking and have a mild flavor that pairs nicely with the mango salsa. You can also use salmon if you prefer a richer taste.
2. Can I make the mango salsa ahead of time?
Yes, you can make the salsa up to a few hours in advance. Keep it in the fridge in a sealed container. The flavors will blend together nicely, but the mango may soften slightly over time.
3. How do I know when the fish is cooked perfectly?
The fish is done when it flakes easily with a fork and turns opaque all the way through. For most fillets, this takes about 3 to 4 minutes per side over medium heat. Do not overcook or it will become dry.
4. Can I grill the fish instead of pan-searing it?
Absolutely, grilling adds a nice smoky flavor. Just brush the fish with a little oil and cook over medium heat for about 4 minutes per side. The salsa stays the same and works great with grilled fish.
5. What can I serve with this fish and mango salsa?
I like to serve it over white rice or cauliflower rice for a lighter option. A side of black beans or a simple avocado salad also goes well. The salsa adds enough moisture that you do not need a heavy sauce.
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