Seared White Fish with Mango Salsa
Tender, golden-seared tilapia or halibut topped with a fresh mango, red pepper, red onion and lime salsa. A bright 25-minute dinner.
Mild white fish like tilapia, cod or halibut is a weeknight lifesaver. It cooks in minutes, takes on any flavor you give it, and pairs beautifully with bold toppings. Here a simple rub of chili powder, cumin and garlic gives the fillets a golden, lightly spiced crust in a hot skillet.
The mango salsa is the bright, juicy counterpoint: diced ripe mango, red bell pepper, red onion, jalapeño, cilantro and plenty of lime. Serve it all over brown rice or quinoa with a side of sautéed zucchini, and dinner is on the table in under half an hour.
Seared White Fish with Mango Salsa
Ingredients
- 4 tilapia, cod or halibut fillets (about 5 oz each)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 small jalapeño, seeded and minced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- Cooked brown rice or quinoa, for serving
Method
- Make the salsa first: combine the mango, bell pepper, red onion, jalapeño, cilantro, juice of 1 1/2 limes and 1/4 teaspoon salt in a bowl. Set aside so the flavors mingle.
- Pat the fish fillets very dry with paper towels.
- Mix the chili powder, cumin, garlic powder and remaining 1/2 teaspoon salt, and sprinkle evenly over both sides of the fish.
- Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
- Add the fillets and cook without moving for 3 to 4 minutes, until golden and they release easily from the pan.
- Flip gently and cook 2 to 3 minutes more, until the fish is opaque and flakes easily with a fork (145°F).
- Squeeze the remaining lime over the fish and serve over rice, topped with a generous spoonful of mango salsa.
Kitchen notes
- A dry fillet and a hot pan are the secrets to a golden crust that does not stick.
- Thicker fish like halibut may need 1 to 2 extra minutes per side.
- Swap mango for pineapple or peaches when they are in season.
Ways to vary it
For a quick side, slice a zucchini into half-moons and sauté it in the same skillet after the fish comes out, with a pinch of salt and a squeeze of lime. Warm corn tortillas also turn this into an easy fish taco night.
Keeping & reheating
The salsa keeps for 2 days in the fridge. Cooked fish is best fresh but can be stored for 2 days and gently reheated, or flaked cold into a salad.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
