If you are looking for a delicious healthy dinner recipe, which is easy and quick enough for a weeknight dinner, but also fancy enough to serve to guests, this is it! Plus, there should be enough salsa left over to make fabulous appetizers. (More on that later.)
I have a friend that lives in Destin, whose son is a charter boat captain and last time I visited with her, she shared some fresh red snapper filets with me. There are lots of ways to fix fresh fish and all good, but I thought I would try something a little different and this recipe turned out to be a winner! Of course, you can also use any firm white fish like grouper, halibut or even tilapia.
To begin, gather all of your ingredients which include: your fish, mango, crushed pineapple, red bell pepper, green bell pepper, jalapeno, olive oil, garlic clove, shallot, parsley, lemon, seasonings and pepper flakes.
Peel and dice a ripe mango and coarsely chop up the bell peppers and parsley. Peel and finely mince a shallot and garlic.
Mix together the mango, bell peppers, garlic, shallots, parsley, 2 Tbsp of the olive oil and the rest of the ingredients in a bowl and it’s ready to serve
Meanwhile, season your fish with Old Bay Seasoning, Lemon Pepper and Krazy Mixed-Up Salt and lightly dredge in flour. Add the remaining olive oil and butter to your pan and heat over medium-high heat. When the oil is hot add your fish and saute 2-3 minutes per side depending on the thickness of the fish. When the fish flakes easily with a fork, it is done.
Spoon the salsa over the fish and serve. I paired this dish with some fresh white acre peas and oh my goodness, it was absolutely delicious!
Bonus! This mango salsa is fabulous by itself and you can also use it as a topping for chicken or as a dip. The next night, I toasted some baguette slices, spread a small amount softened cream cheese on them and topped with some leftover salsa and voila, a quick colorful appetizer that will have your guests thinking you spent hours in the kitchen.