Mango White Fish with Mango Salsa

By Ruth Carlson

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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This recipe makes 6 servings

Preparation time: 30 mins
Cook time : 15 mins
Total time : PT45M

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.

Ingredients

6 pieces white fish fillets 6 6pieces pieceswhite fish filletwhite fish fillets
2 ripe mangoes , chopped2 2ripe mangomangoes, chopped
1 yellow pepper , chopped1 1yellow pepperyellow peppers, chopped
1 red pepper , chopped1 1red pepper, chopped
1/2 spanish onion 1/2 1/2spanish onionspanish onions or red onion
1/2 lemon , squeezed1/2 1/2lemonlemons, squeezed
1/3 cup maple balsamic 1/3 1/3cup cupmaple balsamic
1 tomato , seeded and skinned1 1tomatotomatoes, seeded and skinned
1/3 cup chopped cilantro 1/3 1/3cup cupchopped cilantro
6 tbsp olive oil 6 6tbsp tbspolive oil
3/4 cup bread crumbs 3/4 3/4cup cupbread crumbs
1/2 tsp fine herbs 1/2 1/2tsp tspfine herbs
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp lemon pepper 1/4 1/4tsp tsplemon pepper
4 cups cooked wild rice blend , usually with white and brown rice4 4cups cupscooked wild rice blend, usually with white and brown rice

Preparation

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.

Additional information : Contest recipe category: Fish and Shellfish

Source : Ruth Carlson