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Mango Tango Fillets
6 servings
1 medium mango, peeled, pitted, and diced
1 red bell pepper, diced
1/2 of a small red onion, diced
1 can (8-1/4 ounces) pineapple tidbits, drained with juice reserved
1/2 cup water
1/4 teaspoon salt, divided
1/2 teaspoon ground red pepper, divided
6 white-fleshed fish fillets (2 pounds total) such as cod, orange roughy, or flounder
In a medium bowl, combine the mango, bell pepper, onion, pineapple, 1/8 teaspoon salt, and 1/4 teaspoon ground red pepper; mix well, cover, and chill.
Place the fish in a large skillet and pour the reserved pineapple juice along with1/2 cup of water over it. Sprinkle the fish with the remaining 1/8 teaspoon salt and 1/4 teaspoon ground red pepper.
Cover the fish and bring the liquid to a boil over high heat. Reduce the heat to low and cook for 7 to 8 minutes, or until the fish flakes easily with a fork. Serve immediately, topped with the chilled mango salsa.
Garnishing Tip: I like to garnish the fish with finely chopped cilantro.
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