Lionfish with Mango Sweet Pepper Salsa Recipe

Name: Lionfish with Mango Sweet Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups coarsely chopped mangoes; 1 cup chopped sweet peppers; 1/3 cup thinly sliced green onions; 1/4 cup fresh Key lime juice (from about 2 Key limes); 1 teaspoon chopped fresh cilantro; 1 teaspoon minced seeded jalapeno pepper; 1 garlic clove, minced; Pinch of salt; 1 tablespoon plus 1 teaspoon olive oil; 2 teaspoons fresh Key lime juice; 1 garlic clove, minced; Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well); Nonstick grill spray, for spraying the grill grates; 3/8 teaspoon salt; 3/8 teaspoon freshly ground black pepper

Servings: persons

1 1/3 cups coarsely chopped mangoes
1 cup chopped sweet peppers
1/3 cup thinly sliced green onions
1/4 cup fresh Key lime juice (from about 2 Key limes)
1 teaspoon chopped fresh cilantro
1 teaspoon minced seeded jalapeno pepper
1 garlic clove, minced
Pinch of salt
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons fresh Key lime juice
1 garlic clove, minced
Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well)
Nonstick grill spray, for spraying the grill grates
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper

1
For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently.
2
Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
3
For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk.
4
Add the fish to the juice mixture and turn to coat.
5
Cover and let stand 15 minutes.
6
Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
7
Remove the fish from the marinade and discard the marinade.
8
Sprinkle the fish evenly with the salt and black pepper.
9
Grill to desired doneness, about 3 minutes per side.
10
Serve the fish with the salsa.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1 1/3 cups coarsely chopped mangoes, 1 cup chopped sweet peppers, 1/3 cup thinly sliced green onions, 1/4 cup fresh Key lime juice (from about 2 Key limes), and more.

Yes, Lionfish with Mango Sweet Pepper 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.

That's it — enjoy your meal!

Lionfish with Mango Sweet Pepper Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions