Red fish with mango salsa
4 servings
60 minutes
Red fish with mango salsa is a vibrant combination of tender fillet of salmon, trout or pink salmon with the exotic aroma of fruit salsa. This recipe embodies the spirit of Pan-Asian cuisine where the freshness of ingredients and harmony of flavors play a key role. Mango and avocado add a sweet juiciness to the dish while chili and lime provide a spicy kick and citrus freshness. Sesame adds a light nutty note that complements the dish's texture. The finished fish grilled to a golden crust absorbs the aroma of spices while the salsa creates a contrast of flavors making each bite special. This dish is perfect for a summer dinner or festive table; it is light yet rich and unforgettable.
1
Finely chop the flesh of mango and avocado, sweet pepper, red onion, and cilantro.
- Mango: 1 piece
- Avocado: 1 piece
- Red sweet pepper: 0.5 piece
- Red onion: 0.5 piece
- Cilantro: 1 bunch
2
Mix everything, add 0.5 tsp of chili, and salt to taste.
- Chili powder: 1.5 teaspoon
- Salt: to taste
3
In another bowl, combine the remaining chili with minced garlic, salt, and pepper, and rub this mixture onto the fillet (salmon, trout, pink salmon).
- Chili powder: 1.5 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Red fish (salmon) fillet: 400 g
4
Cook on a grill pan for about 6 minutes over medium heat.
5
Drizzle the fish with lime juice, top with salsa, sprinkle with sesame seeds, and serve immediately.
- Lime: 1 piece
- Sesame seeds: 2 teaspoons