It’s finally Friday and the weather has been absolutely amazing! To kick off this beautiful weekend I wanted something fun, fresh, with a little bit of spice. This dish is a match made in heaven! The sweetness from the mango, the subtle spice from the jalapeño, and the nice bright bite from the lime juice pairs well with the mild taste of the fish. If you’re looking for a quick and easy dish to impress this is your ticket!
2 Mangoes- Medium Diced
2 T Red Onion – Small Diced
1 Jalapeño- Seeded, Deveined, Small Diced
2 T Cilantro- Finely Chopped
Juice from half a Lime
Salt to taste
Add all ingredients together and chill for at least 30 minutes before serving.
Juice of half a Lime
Add 2 tablespoons of oil in large sauté pan.
Heat on medium high heat.
Pat the fish dry and season with paprika and salt.
Carefully add the fish to the heated pan.
Cook for 4 minutes without disturbing the fish to get a nice crust.
Carefully flip the fish and cook for another 4 minutes.
Squeeze the lime juice over the fish and cover.
Cook for 3 minutes or until fish reaches 140 degrees.
( Depending on the thickness and size of your filet the cook time may vary)
Serve over Cilantro Lime Rice and enjoy!