Pan-Seared Fish with Mango and Cilantro Salsa
Delicate fish fillets pan-seared to golden perfection, served with a fresh mango and cilantro salsa for a tropical finish. This puerto rican-inspired seafood ready in about 25 minutes blends divided olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz / 170g each), such as tilapia or cod white fish fillets
- 1 tbsp, divided olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe, diced mango
- 1/4 cup, chopped cilantro
- 1/4, finely diced red onion
- 1, juiced lime
- 1 tbsp olive oil
Instructions
- Step 1: Season fish fillets with salt and pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add fish and cook for 4-5 minutes per side until golden and flaky.
- Step 2: While fish cooks, combine diced mango, chopped cilantro, diced red onion, lime juice, and 1 tbsp olive oil in a small bowl. Mix well and set aside.
- Step 3: Remove fish from skillet and let rest for 2 minutes. Serve fish topped with mango salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Fish with Mango and Cilantro Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Fish with Mango and Cilantro Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Fish with Mango and Cilantro Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Fish with Mango and Cilantro Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Fish with Mango and Cilantro Salsa?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked for my husband and we both couldn't stop eating the salsa. So refreshing!
- ★★★★★
Easy and delicious. My family loved the fresh flavors, especially the cilantro.
- ★★★★★
This recipe was a hit at my weekly dinner party! The mango salsa paired perfectly with the seared fish.
