Mango Salsa For Fish

MANGO SALSA



Mango Salsa image

This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Recipe From allrecipes.com

Provided by IYENGAR21

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients: 7

1 mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
Calories21 calories
Carbohydrate5.4 g
Fat0.1 g
Fiber0.7 g
Protein0.3 g
Sodium1.4 mg
Sugar4.2 g

Steps:

  • In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.


CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Recipe From allrecipes.com

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients: 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia
Calories312.1 calories
Carbohydrate36.7 g
Cholesterol79.9 mg
Fat7.9 g
Fiber4.9 g
Protein29.9 g
SaturatedFat2.2 g
Sodium645.6 mg
Sugar11.6 g

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.


GRILLED TILAPIA WITH MANGO SALSA



Grilled Tilapia with Mango Salsa image

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Recipe From allrecipes.com

Provided by Naomi Witzke

Categories     Seafood     Fish     Tilapia

Time 1h55m

Yield 2

Number Of Ingredients: 16

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Calories634 calories
Carbohydrate33.4 g
Cholesterol62.2 mg
Fat40.2 g
Fiber4.4 g
Protein36.3 g
SaturatedFat5.8 g
Sodium696.7 mg
Sugar25.2 g

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.


BAKED WHITE FISH WITH MANGO SALSA



Baked White Fish With Mango Salsa image

This is an easy and delicious way of cooking fish like Swai or Tilapia. Comes from a recipe on the back of a bag of frozen Swai, with a few modifications. I use store bought salsa - my favorite is Mango Lime Salsa but any type of Mango salsa would work well.

Recipe From food.com

Provided by NannyMarvel

Categories     Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients: 6

3 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
4 fish fillets, Swai, Tilapia, etc
4 tablespoons salsa, of your choice

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.


HEALTHY FISH TACOS WITH MANGO SALSA



Healthy Fish Tacos with Mango Salsa image

A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.

Recipe From allrecipes.com

Provided by David3141

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 8

Number Of Ingredients: 18

1 mango - peeled, seeded, and chopped
2 avocados - peeled, pitted, and chopped
1 cup chopped tomato
½ cup diced red onion
½ cup diced red pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons brown sugar
1 lime, juiced
1 teaspoon cider vinegar
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
8 taco shells
4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon salt
2 tablespoons olive oil
Calories324.4 calories
Carbohydrate23.9 g
Cholesterol62.4 mg
Fat18.2 g
Fiber5.5 g
Protein18.5 g
SaturatedFat2.6 g
Sodium289.8 mg
Sugar8.2 g

Steps:

  • Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat taco shells in preheated oven until crisp, about 5 minutes.
  • Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
  • Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
  • Place mahi mahi slices in taco shells and top with mango salsa.


MANGO PINEAPPLE SALSA



Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients: 10

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips
Calories 25 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium2mg sodium
Carbohydrate6g carbohydrate (5g sugars
Fiber1g fiber)
Protein0 protein.

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.


FISH WITH CHILLI, MANGO & LIME SALSA



Fish with chilli, mango & lime salsa image

Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients: 11

4 whole sea bream or mackerel , descaled and cleaned (ask your fishmonger to do this)
2 tbsp Cajun seasoning (we used Schwartz)
zest and juice 1 lime
1 tbsp oil
1 ripe mango , peeled, stoned and diced
1 red chilli , deseeded and finely chopped
1 ripe avocado , peeled, stoned and diced
2 spring onions , sliced
small bunch coriander , chopped
200g green bean
rice , to serve
Calories552 calories
Fat34 grams fat
SaturatedFat7 grams saturated fat
Carbohydrate29 grams carbohydrates
Sugar6 grams sugar
Fiber6 grams fiber
Protein33 grams protein
Sodium0.5 milligram of sodium

Steps:

  • Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
  • Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
  • For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.


FISH TACOS WITH MANGO SALSA



Fish Tacos With Mango Salsa image

Make and share this Fish Tacos With Mango Salsa recipe from Food.com.

Recipe From food.com

Provided by 1PugMom2

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients: 9

12 ounces skinless fish fillets
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrots (coleslaw mix) or 1 1/2 cups shredded cabbage
8 taco shells, warmed according to package directions
1 recipe mango salsa
Calories301.5
Fat13.2
SaturatedFat2.8
Cholesterol49.6
Sodium277
Carbohydrate23.4
Fiber2.5
Sugar3.3
Protein21.8

Steps:

  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
  • Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
  • Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.




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  1. Step 1Prepare the Mango SalsaMix the salsa ingredients together in a small bowl. Taste for tartness, add a pinch of sugar if too tart.
  2. Step 1Prepare the Mango SalsaMix the salsa ingredients together in a small bowl. Taste for tartness, add a pinch of sugar if too tart.
  3. Step 2Check the fish for any pin bones then season with salt and freshly ground pepper. Mix the flour, curry powder, and cayenne together. Sprinkle over both sides of the fish.
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Total Time: 32 mins
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Total Time: 25 mins
  1. Place all of the salsa ingredients in a bowl, cover, and place in the fridge for 2 hours prior to serving, for best results. It'll still be delicious if you serve it right away, but we like to give it some time for the flavors to meld.
  2. Place all of the salsa ingredients in a bowl, cover, and place in the fridge for 2 hours prior to serving, for best results. It'll still be delicious if you serve it right away, but we like to give it some time for the flavors to meld.
  3. Place a non-stick pan over medium heat and put the butter into the pan. Season the fish with the salt, black pepper, and garlic and onion powder.
  4. Place the fish into the pan and let cook for 2-3 minutes. Spoon the melted butter in the pan over the top of the fish as it is cooking. Flip once, and continue spooning the hot butter over the top of the fish for another 2-3 minutes. Squeeze the lime juice over the fish during the last minute of cooking.
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