Mango Salsa Grilled Fish (Print)

Zesty mango salsa complements grilled fish, served in crisp lettuce shells for a fresh, vibrant dish.

# Components:

→ Fish

01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, peeled and diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste

→ Assembly

17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving

# Directions:

01 - Pat the fish fillets dry. In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets. Let marinate for 10 minutes while preparing the salsa.
02 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Set aside.
03 - Preheat a grill or grill pan over medium-high heat. Grill the fish fillets for 3 to 4 minutes per side, or until opaque and flakes easily with a fork. Remove from heat and let rest for 2 minutes. Flake the fish gently with a fork into bite-sized pieces.
04 - Lay out lettuce leaves on a platter. Divide the grilled fish evenly among the leaves. Top each with mango salsa and avocado slices. Serve with extra lime wedges.

# Chef Secrets:

01 -
  • The lettuce shells stay crispy even when topped, giving you that satisfying crunch every single bite.
  • Mango salsa is naturally sweet and tangy, so you barely need salt—it's honestly better than any heavy cream sauce could ever be.
  • This tastes like restaurant-quality food but comes together faster than ordering takeout.
02 -
  • Pat the fish completely dry before seasoning—any moisture will steam the fish instead of letting it develop that light, golden exterior.
  • Don't seed the jalapeño if you enjoy heat; the seeds hold most of the spice, and leaving them in transforms the salsa from mild to genuinely peppery.
03 -
  • Prep your mango salsa first, then season and grill the fish—this way the salsa has time to marry its flavors while you're cooking, and the fish goes straight from grill to plate while it's still warm.
  • If your lettuce leaves are limp from the grocery store, soak them in ice water for 10 minutes before assembling; they'll crisp up remarkably and hold their structure much better.
Back