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Pan Fried Fish with Fresh Mango Salsa and Lemon Dill Flavours
This Pan Fried Fish with Fresh Mango Salsa adds a sweet and zesty twist to the traditional pan fried fish dish
Additional Information
- Can this be frozen? The cooked fish freezes well for up to 2 months in an airtight freezer container. The fresh mango salsa is best made fresh, as freezing changes the texture of the fruit and vegetables.
- How long can this be stored, and how? Cooked fish can be refrigerated in an airtight container for up to 2 days. The salsa is best enjoyed the same day, but will keep in the refrigerator for 1 to 2 days in a sealed container.
- Can I make the salsa ahead of time? Yes. You can prepare it up to one day in advance and keep it refrigerated.
- Can I use frozen fish? Yes. Just thaw it completely and pat it very dry before seasoning and cooking.
- How do I know when the fish is cooked? It should flake easily with a fork and reach an internal temperature of 145⁰F (63⁰C).
- Can I cook the fish without skin? Absolutely. Skinless fillets cook just as well using the same method.
Ingredient Substitutions
- Replace mango with fresh peaches, pineapple, or nectarines.
- Use red onion instead of spring onions.
- Swap cilantro for parsley if preferred.
- Lime juice works just as well as lemon juice.
- Any firm white fish such as cod, halibut, or haddock can replace Kingklip, Hake, or Cob.
- Fresh dill may be replaced with 1 tsp dried dill if needed.
Why You Will Love and Enjoy This Pan Fried Fish with Fresh Mango Salsa
- Sweet mango, fresh vegetables, and a hint of chili create a bright, refreshing topping for perfectly cooked fish.
- Everything comes together in about 30 minutes, making it ideal for busy evenings.
- It’s light, colourful, and easy enough for weeknights while still impressive enough to serve to guests.
Pan Fried Fish with Fresh Mango Salsa
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 portions depending on size 1x
- Category: Seafood Recipes
- Method: Easy Cooking
Description
The sweet mango, juicy tomatoes, and little kick of chili bring this salsa to life, while the fish stays tender with a beautifully crisp outside. It’s simple cooking, but honestly, it tastes like you’ve spent much longer in the kitchen.
Ingredients
Units
Scale
Fresh Mango Salsa
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 2 spring onions, thinly sliced
- 1/2 cup corn kernels
- 6 cherry tomatoes, quartered
- 1 green chili, thinly sliced (remove seeds for a milder salsa if preferred)
- 1 tsp lemon zest
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro or parsley
- Salt and freshly ground black pepper, to taste
Pan Fried Fish
- 4 white fish fillets such as Kingklip, Hake or Cob, washed and thoroughly patted dry
- 1 tbsp olive oil, for brushing the fish
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic salt, to taste
- 2 tsp chopped fresh dill
- 2 tbsp flour, lightly sprinkled over the fish
- 2 tbsp butter
- 2 tbsp olive oil
- Juice of 1/2 lemon
Instructions
Salsa
- In a medium bowl, combine 1 diced ripe mango, 1/2 diced red bell pepper, 2 thinly sliced spring onions, 1/2 cup corn kernels, 6 quartered cherry tomatoes, 1 thinly sliced green chili, 1 tsp lemon zest, and 2 tbsp chopped cilantro or parsley.
- Drizzle over 2 tbsp olive oil and the juice of 1 lemon.
- Season with salt and freshly ground black pepper to taste.
- Stir gently so the mango keeps its shape, then refrigerate for at least 15 to 20 minutes while you prepare the fish. This gives the flavours time to blend beautifully.
Fish
- Pat the 4 white fish fillets completely dry, then brush both sides with 1 tbsp olive oil.
- Season each fillet with salt, freshly ground black pepper, garlic salt, and 2 tsp chopped fresh dill, spreading the dill evenly over the fish.
- Lightly dust both sides with 2 tbsp flour, shaking off any excess. A light coating helps create a crisp finish without becoming heavy.
- Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until the butter has melted and begins to lightly bubble.
- Place the fish into the skillet, skin side down if using skin-on fillets.
- Avoid overcrowding the pan so the fish browns properly.
- Cook for 4 to 5 minutes without moving the fish, then carefully turn and cook another 3 to 5 minutes, depending on the thickness of the fillets.
- During the last minute of cooking, drizzle over the juice of 1/2 lemon.
- The fish is ready when it flakes easily with a fork
Serve
- Spoon the chilled mango salsa generously over the hot pan-fried fish and serve immediately with steamed vegetables, rice, baby potatoes or a fresh green salad.
Notes
Prepared, tried, and tested by Gail
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Easy Pan Fried Fish Served with Homemade Mango Salsa
Pan Fried Fish with Fresh Mango Salsa is a fresh, flavourful recipe that makes seafood simple and inviting. The tender fish paired with juicy mango salsa, herbs, and lemon creates a balanced meal that’s perfect when a quick dinner needs a little extra brightness. It’s a recipe that brings colour, freshness and satisfying flavours to the table without complicated preparation.
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