Citrus cilantro fish filets with mango salsa

Looking for a simple warm summer day meal? Look no further! This citrus cilantro fish filets with mango salsa is easy to make, so vibrant and full of flavor! And did I mention you’ll have this family friendly dinner on the table within 30 minutes!?

Fish filets (I use Mahi Mahi) marinated in orange and lime juice and zest, cumin and a tiny bit of honey. And topped with a refreshing mango salsa with lots of fresh produce. Quick, clean and delicious. Want to make this citrus cilantro fish filets with mango salsa together?

How I make this citrus cilantro fish filets with mango salsa?

Marinate the fish

In a dressing shaker or other tall container, I add the orange juice and zest, the lime juice and zest, olive oil, honey, chopped cilantro, garlic, salt, pepper and cumin (or sometimes I use ras-el-hanout to give it a more Moroccan twist) and shake it to combine all the marinate ingredients.

I place the fish filets in a large non metallic bowl (preferably one with a sealable lid) and pour the dressing over the fish filets (I save 4 tbsp of the marinate for the mango salsa though). After sealing the lid (or wrapping it with cling foil), I place the fish filets in the fridge for 15 minutes.

Make the mango salsa

In the meantime I make the mango salsa, by cutting the mango and avocado in medium sized cubes, and finely dicing the red onion, red bell pepper, cucumber and jalapeño. I add it all together in a bowl and pour the reserved marinate over the salsa. I give it a quick stir and the mango salsa is ready.

Preparing the fish filets

I take the fish filets out of the marinate, pat them dry with kitchen paper and add some salt and pepper to each filet. After heating up some avocado oil, I add the fish filets to the skillet. After 3-4 minutes, when the bottom side of the fish filets are golden brown, I flip them over for another 2-3 minutes until both side are evenly brown and the inside of the filets is cooked.

The fish is ready to plate now, so I divide (brown) rice or quinoa over 4 plates, place a fish filets on each and top it with the mango salsa. Then I garnish it with freshly chopped cilantro and lime wedges to finish it off. And now dinner is ready!

This is such a great summer family meal! It’s easy, I don’t have to spend much time behind the stove, it’s wholesome and vibrant. And the kids love it too, so SWOON! I really hope you love it too. It is

quick and easy to make – healthy with lots of fresh produce – vibrant so kids are attracted to it – and SO delicious!

Looking for more healthy summer recipe? How about this peach caprese salad, my steamed veggie salad with peanut sauce, gazpacho, summer nachos, or this Niçoise salad?

Citrus cilantro fish filets with mango salsa

Citrus cilantro fish filets with mango salsa is the perfect summer family meal. Serve it with brown rice or quinoa. Never disappoints!

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Prep Time 7 minutes mins

Cook Time 8 minutes mins

Marinating time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4 people

Calories 440 kcal

Ingredients

  

Marinating the fish filets*

• 2 tsp orange zest
• ¾ cup orange juice (from the same oranges you zested)
• 2 tsp lime zest
• ⅓ cup lime juice (from the same limes you zested)
• ½ cup olive oil
• 1 tsp honey
• 1 tsp ground cumin (or sub ras-el-hanout)
• 2 cloves garlic (minced)
• ½ cup fresh cilantro (chopped)
• salt and pepper (to taste)
• 2 lbs fish filets (4 filets, cleaned)

Mango salsa

• 4 tbsp fish marinate*
• 1 ripe mango (cubed)
• 1 ripe avocado (cubed)
• 1 small red onion (finely diced)
• 1 red bell pepper (finely diced)
• ½ cucumber (finely diced)
• ½-1 tbsp jalapeño (finely diced)(optional)

Preparing the fish filets

• 1-2 tbsp avocado oil (for cooking the fish)(or sub other type of vegetable oil)

Garnishing

• 1 handful freshly chopped cilantro
• 2 limes (cut into wedges)

Instructions

 

Marinate the fish filets

• In a dressing shaker or other tall container, add the orange juice and zest, the lime juice and zest, olive oil, honey, chopped cilantro, garlic, salt, pepper and cumin and shake it to combine.
• Place the fish filets in a large non metallic bowl (preferably one with a sealable lid) and pour the dressing over the fish filets (save 4 tbsp of the marinate for the mango salsa). After sealing the lid (or wrapping the bowl with cling foil), I place the fish filets in the fridge for 15 minutes.

Mango salsa

• Make the mango salsa, by cutting the mango and avocado in medium sized cubes, and finely dicing the red onion, red bell pepper, cucumber and jalapeño. Add it all together in a bowl and pour the reserved marinate over the salsa. Give it a quick stir and the mango salsa is ready.

Prepare the fish filets

• Take the fish filets out of the marinate, pat them dry with kitchen paper and add some salt and pepper to each filet.Heat up some avocado oil, and add the fish filets to the skillet. After 3-4 minutes, when the bottom side of the fish filets are golden brown, flip them over for another 2-3 minutes until both side are evenly brown and the inside of the filets is cooked.

Plating/ serving the fish with mango salsa

• When serving with (brown) rice or quinoa, divide rice/quinoa over 4 plates, place a fish filets on each and top it with the mango salsa. Then garnish it with freshly chopped cilantro and lime wedges to finish it off.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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