Crispy Fish With Mango Salsa Recipes

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FISH WITH MANGO SALSA



Fish With Mango Salsa image

A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.

Provided by ClarenceKitchenDiva

Categories     Low Cholesterol

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb fish fillet, approximately, in two pieces
1 lime, juice of, divided
1 tablespoon fresh garlic, minced
sea salt & freshly ground black pepper, to taste
1 mango, peeled and cut into 1/2 cubes
3 tablespoons fresh cilantro, minced
2 teaspoons jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours)
1 tablespoon red onion, very finely minced
1 tablespoon extra virgin olive oil

Steps:

  • Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
  • Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
  • Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
  • Transfer from grill to serving plate; spoon salsa atop shark.

Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9

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