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Mango Tango Fillets

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SERVES: 6

COOK TIME: 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

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.
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.
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.