Fish With Mango Relish Recipes

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

CRISPY FISH WITH MANGO SALSA

Steps:

• Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
• Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
• Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
• Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
• Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
• Serve the mango salad with the crispy fish.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

BAKED WHITE FISH WITH MANGO SALSA

Steps:

• Preheat oven to 400 degrees.
• While oven is preheating, put butter into a baking dish large enough for the filets to fit comfortably, without overlapping. Put dish into oven until butter melts. Remove from oven and stir in lemon juice, salt and paprika. Dip both sides of fish into butter mixture and arrange in baking dish. Bake 10-15 minutes or until fish flakes easily when tested with the tip of a sharp knife. Remove to plates and put 1 tblsp of salsa on top of each filet.

FISH WITH MANGO SALSA

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.

MANGO CHUTNEY GLAZED FISH

Steps:

• MANGO CHUTNEY: Can be stored up 2 weeks.
• In a saucepan, heat oil over medium-high heat until hot but not smoking.
• Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
• Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
• Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
• Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
• FISH:.
• Combine ginger, garlic, chutney and spices well.
• Marinate fish in mixture for at least 30 minutes.
• Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
• Combine yogurt and cucumber together well.
• Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.