Mango Tango Fillets
- SERVES
- 6
- COOK TIME
- 7 Min
This fish dish with a fresh mango salsa topper makes a colorful and delicious easy weeknight meal. It's perfect for anyone watching what they eat, so enjoy the healthy goodness.
What You'll Need
- 1 medium-sized mango, peeled, pitted, and diced
- 1 medium-sized red bell pepper, diced
- 1/2 small red onion, diced
- 1 (8-1/4-ounce) can pineapple tidbits, drained with juice reserved
- 1/4 teaspoon salt, divided
- 1/2 teaspoon ground red pepper, divided
- 1/2 cup water
- 6 white-fleshed fish fillets (2 pounds total), such as cod, orange roughy, or flounder
What to Do
- In a medium bowl, combine mango, bell pepper, onion, pineapple, 1/8 teaspoon salt, and 1/4 teaspoon ground red pepper; mix well, cover, and chill.
- Place fish in a large skillet and pour reserved pineapple juice and the water over it. Sprinkle fish with remaining 1/8 teaspoon salt and 1/4 teaspoon ground red pepper.
- Cover fish and bring liquid to a boil over high heat. Reduce heat to low and cook 7 to 8 minutes, or until fish flakes easily with a fork. Serve immediately, topped with chilled mango salsa.
Garnishing Tip
Try garnishing the fish with finely chopped cilantro.