Spicy Whitefish with Fresh Mango Salsa Recipe

This is one of my favorite summer recipes!  The spicy whitefish can be either oven baked or grilled--depending on the mood of the weather--and the colorful, fresh mango salsa brightens any meal.  This recipe is a great light alternative for lunch or dinner.  Pair with some long grain and wild rice--and you have a complete meal. What is my recipe for spicy whitefish with fresh mango salsa?

Ingredients for our Spicy Whitefish with Fresh Mango Salsa Recipe
For the Spicy Fish
1 lb. Tilapia, Cod or Whitefish
4 Tbsp. Melted Butter
2 Tbsp. Morton & Bassett Cajun Spice Blend

For the Mango Salsa
1 Large Mango, Diced
1/4 c. Red Onion, Diced
1 c. Cucumber, Peeled and Diced
1/2 c. Chopped Pineapple Chunks
1 Small Avocado, Peeled and Chopped
1/2 c. Red Bell Pepper, Diced
1/2 c. Yellow Bell Pepper, Diced
1 Tbsp. Fresh Jalapeno *or less to taste
1/2 c. Pineapple Juice
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Cumin
1/4 c.Cilantro, finely chopped

Instructions for Our Spicy Whitefish with Fresh Mango Salsa Recipe

Prepare the Mango Salsa and Chill.  In a medium sized mixing bowl with a lid, add the mango, onion, cucumber, pineapple, avocado, bell peppers and jalapeno.  Toss to combine.  In a small mixing bowl, whisk together the juice and spices.  Pour over the fresh vegetables and toss to combine.  Sprinkle the chopped cilantro over the salsa, toss, cover with a lid and chill until ready to serve.

Bake or Grill the Fish. 
Baking instructions:  Melt the butter in the bottom of a 9x13 inch baking dish.  Dip the fish fillets in the melted butter to coat both sides.  Sprinkle the fish evenly with the spice mixture.  Bake at 400F for 20 minutes or until the fish flakes easily with a fork.

Grill Instructions:  I use foil packets for this fish or a grill pan for fish.  If using foil, simply tear off 4 aluminum foil pieces--about 18 inches in length.  Spray with cooking spray.  Place a fish filet in the center of each foil square.  Drizzle with about a tablespoon of melted butter and divide the space mixture evenly to coat the top of each piece of fish.  Fold up the edges of the foil pieces to create sealed packets.  Grill over Medium heat for about 15 minutes or until fish is cooked through and flakes easily with a fork.

Serve.    Top each fish filet with about 3/4 c. of the mango salsa and serve with rice.

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