Mango Salsa Grilled Fish (Printer View)

Zesty grilled fish and vibrant mango salsa served in crisp lettuce leaves for a light, fresh meal.

# Components:

→ Fish

01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, peeled and diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste

→ Assembly

17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving

# Method:

01 - Pat fish fillets dry with paper towels. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets and let marinate for 10 minutes while preparing the salsa.
02 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Set aside.
03 - Preheat a grill or grill pan over medium-high heat. Grill fish fillets for 3 to 4 minutes per side until opaque and flaking easily with a fork. Remove from heat and let rest for 2 minutes. Gently flake fish with a fork into bite-sized pieces.
04 - Lay out lettuce leaves on a platter. Divide grilled fish evenly among the leaves. Top each with mango salsa and avocado slices. Serve with extra lime wedges.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, leaving your kitchen barely touched and your evening wide open.
  • The contrast of warm grilled fish, cool lettuce shells, and bright mango salsa feels like eating sunshine without any of the heaviness.
  • You get to skip the guilt—this dish is naturally gluten-free, dairy-free, and won't leave you feeling stuffed.
02 -
  • Underripe mangoes will taste bitter and mealy in the salsa—if your mango gives absolutely zero to gentle pressure, wait another day or grab a different one.
  • The fish will keep cooking slightly after you pull it off the heat, so pulling it off when it looks just barely cooked is actually the secret to keeping it from drying out.
03 -
  • Dice your mango into small pieces rather than chunks—it makes the salsa more elegant and helps every bite get some fruit and some fish instead of big clumsy bites.
  • Keep your lime wedges nearby while you eat and squeeze them generously over everything, because lime is the invisible ingredient that brings the entire dish into focus.
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