Author: Canadian Living

I really like fish of any kind. Since white fish is plentiful in Alberta, I decided to dress it up using colorful ingredients. Our farmer markets in Edmonton give us fresh supplies of vegetables at this time of the year. Spring is here and color is happening, therefore, I thought that a salsa of different peppers would be ideal at this time of the year.

  • Portion size 6 servings
  • Credits : Ruth Carlson


  • 6 pieces white fish fillets
  • 2 mangoes chopped
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 1/2 spanish onion
  • 1/2 red onion
  • 1/2 lemon squeezed
  • 1/3 cup maple balsamic
  • 1 tomato seeded and skinned
  • 1/3 cup chopped cilantro
  • 6 tablespoons olive oil
  • 3/4 cups bread crumbs
  • 1/2 teaspoon fine herbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 4 cups cooked wild rice blend usually with white and brown rice


Peel and puree one mango. Dredge fillets in the pureed mango and then dip in the bread crumbs with the fine herbs and salt and pepper mixed in. Put approximately 4 tbsp of oil in the non-stick frying pan. Cook for four or five minutes on each side depending on thickness of the fillets. Chop up the other mango and tomato. Mix them up with the rest of the peppers and the onions. Pour in the maple balsamic and lemon juice along with 2 tablespoons of olive oil. Mix well. When all the fillets are cooked, remove to a serving platter. Add the salsa mix to the frying pan and stir until hot. Toss in the cilantro. Place some of the salsa on the fish and reserve the rest in a serving bowl. The salsa can be used over the rice and fish upon serving.
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Mango White Fish with Mango Salsa