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Mango Tango Fillets

EDR Mango Tango Fillets
7 Min

This fish dish with a fresh mango salsa topper makes a colorful and delicious easy weeknight meal. It's perfect for anyone watching what they eat, so enjoy the healthy goodness.

What You'll Need

  • 1 medium-sized mango, peeled, pitted, and diced
  • 1 medium-sized red bell pepper, diced
  • 1/2 small red onion, diced
  • 1 (8-1/4-ounce) can pineapple tidbits, drained with juice reserved
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon ground red pepper, divided
  • 1/2 cup water
  • 6 white-fleshed fish fillets (2 pounds total), such as cod, orange roughy, or flounder

What to Do

  1. In a medium bowl, combine mango, bell pepper, onion, pineapple, 1/8 teaspoon salt, and 1/4 teaspoon ground red pepper; mix well, cover, and chill.
  2. Place fish in a large skillet and pour reserved pineapple juice and the water over it. Sprinkle fish with remaining 1/8 teaspoon salt and 1/4 teaspoon ground red pepper.
  3. Cover fish and bring liquid to a boil over high heat. Reduce heat to low and cook 7 to 8 minutes, or until fish flakes easily with a fork. Serve immediately, topped with chilled mango salsa.

Garnishing Tip

Try garnishing the fish with finely chopped cilantro.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 242
  • Calories from Fat 87
  • Total Fat 9.7g 15 %
  • Saturated Fat 2.1g 11 %
  • Trans Fat 0.1g 0 %
  • Protein 25g 50 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 87mg 29 %
  • Sodium 255mg 11 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 11g 0 %

Ratings & Comments

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This would be such a refreshing summer dinner!


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