Best Fish With Chilli Mango Lime Salsa Recipes

CHILLI LIME SEA BASS WITH MANGO SALSA

Chilli Lime Sea Bass with Mango Salsa image

Chilli lime Sea Bass with mango salsa is a fresh and delicious meal - super quick to prepare, light, healthy and full of flavour.

Provided by Carrie Carvalho

Number Of Ingredients 13

Ingredients

2 sea bass fillets (ideally 80 - 100g each )
1 lime, juiced
1 tsp olive oil
1 tsp soy sauce
1 tsp fresh chopped coriander
½ tsp chilli flakes
1 mango (peeled and cubed)
1 red onion (diced )
1 chilli (deseeded and diced )
1 red or orange pepper (diced )
1 tbsp fresh chopped coriander (cilantro)
1 lime, juiced
Salt to taste

Steps:

To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
Mix the chilli lime marinade ingredients together in a small bowl.
Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
Heat a lightly oiled non-stick frying pan over a medium-high heat.
Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute - the fish should be opaque.
Serve the sea bass with mango salsa and some rice or green salad.

Nutrition Facts : Calories 301 kcal, Carbohydrate 28 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 136 mg, Sodium 302 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

GRILLED TILAPIA WITH MANGO SALSA

Grilled Tilapia with Mango Salsa image

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Provided by Naomi Witzke

Categories Seafood Fish Tilapia

Time 1h55m

Yield 2

Number Of Ingredients 16

Ingredients

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g