This recipe for broiled whitefish topped with tangy mango salsa is both flavorful and festive. It’s a light and fun dish for date night and an outdoor family meal on a warm evening.
There’s something about a perfectly cooked fish that makes me feel like I’m on a beach vacation, all the more so when it’s paired with sweet and slightly spicy salsa. This fresh fish, ripe mango, lime juice, and cilantro are the perfect combination for the warmer days ahead here in Michigan.
What do I mean when I say “whitefish”? Well, this term refers to any one of a handful of fish known for their firm but flaky white flesh, including tilapia, grouper, halibut, cod, haddock, and others. Use whatever you have on hand, whatever is on sale or whatever is local to where you live!
These fish are favorites of seafood eaters, and can even appeal to those who think of themselves as more seafood-averse. Their low oil content and mild flavor make them an excellent backdrop for more flavor-packed sides, sauces, and salsas.
I love to serve this dish in late spring and summer. The weather is warm and I’m craving a light yet flavorful dinner, preferably outside on the back porch.
The secret to this salsa is a juicy, ripe, naturally sweet mango, balancing the acidity of the lime juice. The kick from the pepper, and the bite of red onion bring out the best of the delicate broiled whitefish.
It’s a special enough dish for date night with my husband (and pairs well with a dry white wine, like a sauvignon blanc or pinot grigio), but is also quick, fun and easy enough for a weeknight family dinner, kids included.
FREQUENTLY ASKED QUESTIONS
Which white fish do you recommend?
This recipe pairs well with any firm, mild white fish. I prefer tilapia, grouper, or halibut.
Can I use frozen fish?
Absolutely! Be sure to let it thaw overnight in the refrigerator and pat dry with a paper towel before broiling to remove any excess moisture.
Can I pair this with something other than white wine?
White wine and white fish go hand in hand, but a mild (not too sweet!) rose would work as well. I wouldn’t necessarily recommend pairing a white fish with a red wine.
Do you have any tips for how best to cook the fish?
This fish cooks up quickly, only 3-4 minutes per side under the broiler, so don’t get distracted or you might find your fish slightly overcooked, which would take away from its delicate texture and mild flavor.
What can I do with leftovers?
If you have leftovers, don’t wait too long to use them or the flavor and texture won’t be as enjoyable. With a couple of soft tortillas, these leftovers can easily be turned into fish tacos for tomorrow’s lunch!
Broiled White Fish with Mango Salsa
Ingredients
- 4 6-ounce white fish filets (such as tilapia, grouper or halibut)
- 1 tablespoon extra virgin olive oil
- salt and pepper (to taste)
Mango Salsa
- 1 cup diced mango
- ½ cup minced red onion
- ¼ cup minced cilantro
- 1 tablespoon extra virgin olive oil
- 1 red chili pepper or jalapeno (minced, optional)
- 1 lime juiced
- salt and pepper (to taste)
Instructions
- Pre-heat broiler on high and spray a boiler pan with non-stick cooking spray. Place fish filets on a single layer and pat dry with paper towel before drizzling with olive oil and sprinkling with salt and pepper on both sides. Broil until fish flakes easily with fork, about 3-4 minutes per side, flipping once.
- In a medium bowl, toss together mango salsa ingredients. Check for seasoning and adjust accordingly. Serve broiled white fish filets with mango salsa on top or on the side.