Ingredients
Scale
- 4 fish fillets (cod, tilapia, or salmon)
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Gather all ingredients for the mango salsa and mix the diced mango, chopped red onion, diced red bell pepper, jalapeño (if using), lime juice, and cilantro in a bowl. Set aside to let flavors meld.
- Preheat your skillet over medium-high heat. Brush the fish fillets lightly with olive oil and coat evenly with blackened seasoning.
- Cook the fillets in the hot skillet for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
- Place cooked fish on plates, top with a generous spoonful of mango salsa, garnish with extra cilantro, squeeze fresh lime over, and serve immediately.
Notes
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
- Keep the mango salsa separate until serving to maintain freshness and texture.
- Reheat the fish gently in a skillet or oven to preserve texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Fried, Grilled
- Cuisine: American, Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 320 kcal Kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg