Fish With Mango Salsa Recipe

Name: Fish With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 5 tablespoons lemon juice; 2 cloves garlic, minced; 2 to 2 1/2 pounds skinned, boned mahimahi fillets; 1 teaspoon olive oil; 1 onion (about 6 oz.), chopped; 1/2 cup refrigerated or canned mango nectar; 1 ripe mango (about 1 lb.), peeled, pitted, and coarsely chopped; 3 tablespoons chopped fresh cilantro; 1 teaspoon finely shredded lemon peel

Servings: persons

2 tablespoons soy sauce
5 tablespoons lemon juice
2 cloves garlic, minced
2 to 2 1/2 pounds skinned, boned mahimahi fillets
1 teaspoon olive oil
1 onion (about 6 oz.), chopped
1/2 cup refrigerated or canned mango nectar
1 ripe mango (about 1 lb.), peeled, pitted, and coarsely chopped
3 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lemon peel

1
Mix soy sauce, 2 tablespoons lemon juice, and half the garlic.
2
Cut fish into 6 or 8 equal pieces, then rinse and pat dry. Rub soy mixture all over fish. If making ahead, cover and chill up to 30 minutes.
3
In an 8- to 10-inch frying pan over high heat, combine oil, onion, and remaining garlic. Stir until onion begins to get limp, about 2 minutes. Add mango nectar and 3 tablespoons lemon juice; stir until boiling.
4
Remove onion mixture from heat. Stir in mango, cilantro, and lemon peel. Use hot or cool.
5
Arrange fish pieces, side by side, in a wire grilling basket. Close basket and lay it on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on a gas grill.
6
Cook fish, turning once, until it is barely opaque and still moist-looking in thickest part (cut to test), 8 to 10 minutes total.
7
Serve with salsa and lemon juice.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons soy sauce, 5 tablespoons lemon juice, 2 cloves garlic, minced, 2 to 2 1/2 pounds skinned, boned mahimahi fillets, and more.

Yes, Fish With Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish With Mango Salsa

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