One of my favorite things to eat is fish with a fresh mango salsa. It reminds me of having lunch on my Mother’s porch in Mexico, feeling the soft breeze and watching the ocean waves. This recipe uses halibut but any other white fish will work. I also like to grill the fish and serve it with the salsa and warm corn tortillas as fish tacos. The salsa stays fresh in the refrigerator for three days.
1 Halibut filet
1 ripe mango
1 large jalapeño
2 tablespoons olive oil
2 teaspoons lime juice
1 tablespoon red onion
1 tablespoon cilantro
¼ teaspoon salt
Prep Time: 15 minutes
Marinade Time: 20 minutes
Cook Time: 10-15 minutes
Rinse fish under cold water and pat dry with paper towels.
Dice the mango and divide in half. Dice the jalapeño and divide in half. To make the marinade combine half the mango, half the jalapeño, 1 teaspoon fresh lime juice, and 2 tablespoons olive oil. Mix well. Put fish in a plastic zip bag and pour marinade over. Turn fish in marinade so all of it is covered.
Make the salsa by combining the other half of the mango and jalapeño. Add diced red onion, chopped cilantro, fresh lime juice and salt. Mix well. Set aside.
Remove fish from marinade. You can grill, broil or pan-sear the fish. If you want to bake it, place in a small baking dish. Bake fish 400˚ for 15 minutes. Fish temperature should be 145˚. Serve with salsa on top of the fish.
Serving Suggestions: Serve with rice, beans and warm corn tortillas for fish tacos. Use any firm white fish with this salsa.