This recipe is a modern classic and pairs well with a lot of different fish. While we really like using Mahi Mahi or Snapper, you can also really use whatever you like. The Mango salsa is great and we highly recommend making at least enough extra to serve with some chips on the side!
Pan Roasted Fish with Mango Salsa
4 6-8oz fillets of fish (Mahi Mahi, Snapper, Tilapia, etc)
2 cups Mango, roughly chopped
2 tablespoons Red Fresno Chili, miced (red bell pepper for mild)
2 tablespoons Shallot, minced
2 tablespoons fresh Cilantro, roughly chopped
Juice of half a lime
2 tablespoons Vegetable Oil
Salt & Pepper to taste
Combine mango, peppers, shallots, cilantro, and lime juice in a mixing bowl and toss to combine. Season with salt to taste and reserve until needed.
Pat your fish fillets dry and season with salt and pepper to taste
Add vegetable oil to a pan over medium-high heat. When the oil is hot, add your fish and cook for approximately 2-4 minutes per side or until just cooked through, depending on the thickness of the fillet. You're looking for an internal temp of 145 degrees
Serve fish with the fresh salsa on top along side some optional cilantro rice and black beans. Optional garnishes include fresh avocado, lime wedges, and cilantro