Mango Tango Fillets

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Mango Tango Fillets

By WKBW Directors

Story Published: Nov 5, 2009 at 9:02 AM EST

Story Updated: Nov 11, 2009 at 1:10 PM EST

Ingredients

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

Directions

  1. In a medium bowl, combine the mango, bell pepper, onion, pineapple, 1/8 teaspoon salt, and 1/4 teaspoon ground red pepper; mix well, cover, and chill.
  2. Place the fish in a large skillet and pour the reserved pineapple juice along with1/2 cup of water over it. Sprinkle the fish with the remaining 1/8 teaspoon salt and 1/4 teaspoon ground red pepper.
  3. Cover the fish and bring the liquid to a boil over high heat. Reduce the heat to low and cook for 7 to 8 minutes, or until the fish flakes easily with a fork. Serve immediately, topped with the chilled mango salsa.
Garnishing Tip: like to garnish the fish with finely chopped cilantro.

For a healthy take on everybody's favorite holiday dessert, try my Impossible Pumpkin Pie.

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