When I cannot decide about what to make for dinner and Baked Fish with Mango Salsa pops in my head, I immediately get excited! It is easy to make and fairly inexpensive. Mango salsa is the perfect combination of sweetness from the mangoes and sourness from the freshly squeezed lime. Don’t you worry. Mangoes are in season, until about September, and can be found for 2 for $3 at your local store. FACT: One cup of this tropical fruit will provide 100% of your daily requirement of Vitamin C for bright and youthful skin. 🙂 Mmm…Monday!
This recipe is enough to feed 6 hungry hippos. This salsa is also superb in fish tacos, if you prefer whole wheat tortillas instead of rice.
Look at all of the bright and colorful ingredients!
Here is what you need.
- Half a red onion (diced)
- 2 mangoes (skinned, seeded, and chopped)
- 1 red bell pepper (cored and chopped)
- 16 sprigs of cilantro (stems removed and chopped)
- Juice of 1 lime
- 2 tablespoons of honey
Combine the red onion, mangoes, red bell pepper, and cilantro in a mixing bowl. Squeeze the juice and add the honey. Mix and enjoy on top of these guys!
Can you tell we were hungry? I bought 2.5 pounds of fresh tilapia for $7.99 a pound at Publix. haha Actually, Sunday is our prep day, so we usually make a surplus of two meals to choose from during the week.
Now, back to the fish. Sprinkle both sides with Chef Paul Seafood Magic, an all natural seasoning that does not contain MSG, gluten, or preservatives. Bake the fish at 450 degrees Fahrenheit for 6 minutes on each side.
For the final dish, I scoop about a 3/4 cup of rice onto a plate and lay a filet on it. I top that with a cup of the salsa. I like an equal amount of salsa with each bite of fish. OCD? I don’t think so.
Dance the mango salsa, and let me know what you think!